Best 2 The Best All Purpose Deep Fry Batter Recipes
Indulge in the ultimate crispy and golden-brown fried foods with our comprehensive guide to the best all-purpose deep-fry batter. Discover a versatile batter mix that caters to a variety of ingredients, from vegetables to proteins, ensuring perfect results every time. Whether you're a seasoned pro or a novice in the kitchen, this deep-fry batter recipe is your secret weapon for achieving restaurant-quality fried dishes at home. With step-by-step instructions and helpful tips, you'll master the art of deep-frying and impress your family and friends with delectable fried creations. Explore our collection of mouthwatering recipes, featuring classic deep-fried favorites like crispy onion rings, succulent shrimp tempura, and irresistible fish and chips. Get ready to tantalize your taste buds with our ultimate deep-fry batter and embark on a culinary journey of crispy, flavorful perfection.
Let's cook with our recipes!
CRISPY BATTER THAT STAYS CRISPY (FOR A LONG TIME)
Crispy Batter that Stays Crispy-Super simple recipe to get a crispy batter that stays crispy for a long time. All the tips you need to know. A gluten-free version of the batter is included.
Provided by Marvellina
Categories How To
Time 25m
Number Of Ingredients 11
Steps:
- Place the flour/starch, baking powder, and salt in a mixing bowl. Stir to mix everything. Only prepare your batter when you are ready to fry your food.
- Pour about 1 1/2 to 2-inch of oil into a stainless steel pot or Dutch oven. Preheat the oil to 330 F. It helps if you have deep-fryer thermometer if not, dip a stick end of wooden spatula, bamboo skewer, or chopsticks into the oil. If there are steady bubbles around it, the oil is most likely more than 330 F, but the temperature will drop once you put in the things you are going to fry. As long as it doesn't bubble vigorously, if it is, lower the heat a bit and test again
- Pour in the ice cold water into the flour mixture and use a chopstick to stir. Do not over stir with all-purpose flour. It's okay to have some lumps in the batter. If you over mix the flour batter, it will turn out gummy and absorbs too much oil. If you are preparing gluten-free batter, this is not an issue because cornstarch doesn't have gluten in it
- Coat the food with the batter and fry the food. Another important note is not to overcrowd and frying too many. If you lower the oil temperature too much, the batter will be greasy, soggy, and almost definitely will not stay crispy (if at all). This step is to cook the food inside the batter. Depending on what you are frying, follow the instruction on the time
- Remove from the oil to a rack. Let them cool down for at least 10 minutes before you go for the second frying. You can even stop at this step if you are prepping ahead. Keep the half-fried food in the fridge and do the second frying just right before serving, whenever that is
- Remove any crumbs from the oil and bring it back up to hot again over high heat. This time we need about 375 F. Use a thermometer if you have one. If you don't have one, again, use the stick end of wooden spatula, bamboo skewer or chopstick to test the oil. The bubbles will be steady. When it's ready, fry the food for the second time. This round should be quicker. The food will turn golden brown too. This step is to crisp up the food further
- Place the fried food on a rack set on a baking sheet. You can keep the rest warm in an oven at around 200 F and serve when you are done with frying all
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 for Achieving the Best All-Purpose Deep-Fry Batter:
- Use cold ingredients: This prevents the batter from becoming too thick and helps the coating adhere better to the food.
- Use a light hand: Don't overmix the batter, as this can make it tough.
- Adjust the consistency: The batter should be thick enough to coat the food evenly, but not so thick that it's difficult to work with.
- Use a variety of flours: Blending different flours, such as all-purpose flour, cornstarch, and rice flour, can create a lighter and crispier coating.
- Add seasonings: Enhance the flavor of the batter by adding herbs, spices, or other seasonings of your choice.
- Chill the batter before frying: This helps the coating set and prevents the food from becoming greasy.
- Use a deep fryer or a heavy-bottomed pot: This ensures that the oil is evenly heated and maintains a consistent temperature.
- Fry the food in small batches: This prevents the oil temperature from dropping and helps the food cook evenly.
- Drain the food on paper towels: This removes excess oil and makes the fried food less greasy.
Conclusion:
Creating the perfect all-purpose deep-fry batter is an art that requires attention to detail and a few simple techniques. By following these tips and using high-quality ingredients, you can elevate your fried food to crispy, golden-brown perfection. Whether you're a seasoned pro or just starting out, mastering the art of deep-frying will allow you to create delicious and memorable dishes that will impress your family and friends.
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