Best 6 Batter Fried Anything Recipes
**Crispy, golden-brown, and bursting with flavor – the perfect batter-fried anything is a culinary delight that can transform even the simplest ingredients into a mouthwatering treat.**
From classic fish and chips to succulent chicken wings, crispy onion rings, and indulgent funnel cakes, the possibilities are endless when it comes to batter-fried foods. Whether you're a seasoned pro or a novice cook, this definitive guide will provide you with all the essential recipes, tips, and techniques you need to create perfect batter-fried dishes that will impress your friends and family.
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 FRIED ANYTHING
Make and share this Batter Fried Anything recipe from Food.com.
Provided by dojemi
Categories Healthy
Time 15m
Yield 10 or depends upon what you are using it for, 10 serving(s)
Number Of Ingredients 6
Steps:
- Sift first four ingredients together.
- Add egg and milk.
- Mix thoroughly.
BATTER-FRIED FISH
Whether I'm fixing cod fillets or my husband's catch of the day, this fish fry batter makes the fish golden and crispy. Club soda gives it a different twist, and the sweet and zippy sauce complements the fish nicely. -Nancy Johnson, Connersville, Indiana
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Rinse fillets in cold water; pat dry. In a large shallow dish toss flour and fish, 1 piece at a time. Combine next 9 ingredients. , In a cast-iron or other heavy skillet, heat 1 in. of oil. Dip floured fillets in cornstarch batter; fry over medium heat until fish just begins to flake easily with a fork, 2-3 minutes on each side. Combine marmalade and horseradish; serve with fish.
Nutrition Facts : Calories 346 calories, Fat 12g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 420mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 1g fiber), Protein 19g protein.
PERFECT DEEP-FRY BATTER
I found this on a google search...it was delicious!found at http://www.sapphireblue.com/recipes/batter.phtml
Provided by Becky
Categories Cajun
Time 13m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix eggs and flour together, then thin with water to a consistency just thick enough to adhere to the food you intend to fry.
- If necessary, rinse or dip food to be fried in water.
- Then dip food into seasoned flour, then into batter, then back into the seasoned flour.
- For shrimp, onion rings, or almost anything else, you'll be able to gauge doneness by the golden color of the batter; the trick is to not attempt to batter-fry too-large pieces of anything.
DELICIOUS DEEP-FRYING BATTER
This batter recipe came originally on the instructions for a Fry Daddy. It can be made out of your pantry, no egg or milk. Cheap, too. It is also crisp and delicious.
Provided by Chef jshaffer
Categories Low Cholesterol
Time 2m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Mix thoroughly. I usually put it all in a jar and shake it.
- Use to dip chicken nuggets, fish, or any vegetable you want to deep fry. Remember to blot water or other liquid off the food before you batter it.
Nutrition Facts : Calories 76.5, Fat 0.2, Sodium 449.3, Carbohydrate 15.9, Fiber 0.6, Sugar 0.1, Protein 2.1
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
Tips:
- Use cold ingredients: Cold ingredients will help the batter to stay crispy. You can chill your ingredients in the refrigerator or freezer before mixing them together.
- Make sure your batter is the right consistency: The batter should be thick enough to coat the food, but not too thick that it's difficult to work with. If your batter is too thick, you can add a little bit of water or milk to thin it out. If your batter is too thin, you can add a little bit of flour or cornstarch to thicken it up.
- Don't overcrowd the pan: When frying your food, don't overcrowd the pan. This will cause the food to steam instead of fry, and it will make it soggy. Fry your food in batches if necessary.
- Use a high heat: Heat your oil to a high temperature before frying your food. This will help the food to cook quickly and evenly. You can check the temperature of your oil with a thermometer. The oil should be between 350 and 375 degrees Fahrenheit.
- Don't overcook the food: Overcooked food is tough and chewy. Fry your food until it is golden brown and cooked through. You can check the doneness of your food with a meat thermometer. The internal temperature of the food should be at least 165 degrees Fahrenheit.
Conclusion:
Batter-fried food is a delicious and versatile dish that can be enjoyed by people of all ages. With a little bit of practice, you can make perfect batter-fried food at home. Just remember to use cold ingredients, make sure your batter is the right consistency, don't overcrowd the pan, use a high heat, and don't overcook the food.
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