Best 3 Basic Fry Batterwing Batter Recipes
**Indulge in a Culinary Symphony of Fried Delights: Discover a Collection of Irresistible Batter Recipes**
In the realm of culinary artistry, few things can rival the sheer satisfaction of biting into a perfectly fried morsel. Whether you prefer the golden crunch of crispy chicken wings or the fluffy tenderness of onion rings, the magic lies in the batter that envelops these culinary treasures. Our comprehensive guide introduces you to a symphony of batter recipes, each meticulously crafted to transform ordinary ingredients into extraordinary fried masterpieces. From the classic all-purpose fry batter to the tantalizingly tangy wing batter, this collection offers a flavor profile to suit every palate. Prepare to embark on a culinary adventure, where each recipe promises an explosion of taste and texture that will leave you craving more. So, gather your ingredients, heat up your oil, and let's embark on a journey of crispy, golden perfection.
THE BEST ALL PURPOSE DEEP FRY BATTER
We dont deep-fry a lot but when we do..we do a WHACK of stuff. I've tried numerous recipes and this by far is the cheapest, tastiest and works with everything. Fish and onion rings are phenomenol. Spices are to your own taste and can be adjusted to whatever taste you want. Believe me...I've added everything from curry to southwestern tastes, this 'basic' recipe is just a guideline to the spices and taste you are looking for. ENJOY, it's awesome.
Provided by Corilayn
Categories Meat
Time 20m
Yield 15 pieces of fish, 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all dry ingredients, except the extra flour, whisk together.
- Add beer and only mix lightly.
- DO NOT over mix. If there are flour lumps just squish with the back of a spoon.
- You want the mix to be blended but not overmixed as it will not 'puff up' when deep-frying.
- For fish,shrimp, and 'meaty or wet' items I usually towel dry them and dredge them in the additional flour.
- Then dip and cover in mixture. Let the excess drip off and when putting any item in the deep fryer -- use tongs.and dip whatever you are deep frying in the oil for about 10 seconds, then release.
- This prevents the food from sticking to the bottom of the fryer. (Took us a while to learn that technique).
- When it comes to fish or something long or big -- I just put the first inch or 2 in and let it bubble for a few seconds so that I know it won't sink to the bottom and stick. (I truly hated that with deep frying).
BATTER
Use this all-purpose batter to coat and fry fish, chicken or even halloumi. The liquid portion could be made using tap water, sparkling water or even beer
Provided by Charlotte Pike
Time 25m
Number Of Ingredients 3
Steps:
- Take a large mixing bowl and add the flour and ½ tsp fine salt. Whisk together to incorporate the salt. Add the water and whisk until the batter is completely smooth and the flour is fully combined.
- Take the oil and pour into a large, sturdy saucepan with high sides. Heat over a high heat until it reaches 200C. To fry your ingredients, dip them in the batter, allowing any excess to run off, and carefully place into the hot oil. Fry until the batter is a rich, golden brown and crisp. The fried ingredients will likely float on top of the oil when cooked, too. Remove from the oil using a slotted spoon and blot on kitchen towel before serving. Sprinkle with a little flaky sea salt to keep crisp. The batter does not keep well and is best made just before using.
Nutrition Facts : Calories 317 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 0.4 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 1.15 milligram of sodium
UNBELIEVABLE FISH BATTER
In the early 1950's, I received this recipe on an open-line, talk-radio show. It makes the lightest, crispiest batter imaginable. This makes enough to coat approximately 2 pounds of fish.
Provided by MargeBC
Time 10m
Yield 6
Number Of Ingredients 5
Steps:
- Whisk together the flour, milk, water, baking powder, and salt in a bowl until smooth.
Nutrition Facts : Calories 90.9 calories, Carbohydrate 19.4 g, Cholesterol 1.6 mg, Fat 0.6 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 1372.1 mg, Sugar 1 g
Tips:
- Use cold beer or club soda in your batter for a light and crispy crust.
- Add an egg to your batter for a richer flavor and a golden brown color.
- Season your batter with salt, pepper, and other spices to taste.
- Coat your food in batter just before frying to prevent the batter from becoming soggy.
- Fry your food in hot oil (350-375°F) until golden brown and cooked through.
- Drain your fried food on paper towels to remove excess oil.
Conclusion:
With a few simple ingredients and a little practice, you can make delicious fried food at home. Whether you're making onion rings, chicken wings, or fish and chips, these recipes will help you get started. So what are you waiting for? Get frying!
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