How To make BATTER FOR FRYING
Ingredients
2
each
eggs, beaten
4
teaspoon
salt 2 ts garlic powder (or fresh minced very fine)
1/2
cup
all purpose flour
1/4
cup
cornstarch
1/2
cup
milk
1
tablespoon
honey
1
teaspoon
lemon juice
2
tablespoon
sherry
1
teaspoon
fresh ginger, finely grated
Directions:
Mix eggs, salt, garlic, flour, cornstarch, and milk to
make a smooth batter. Mix honey, lemon juice, sherry
and ginger together and marinate shrimp (split in
back), lobster (cut in cubes), chicken (cut in pieces
1 x 2 inches), or thin-sliced pork for at least 15 minutes.
Fry dipped pieces in Peanut Oil until light brown.
OPTION: Cool fried pieces after frying, then
refrigerate, if desired, and later redip in batter,
refry until golden brown. Even crunchier, and great as
appetizers for a party that you can prepare ahead and
still serve HOT at the last minute!
How To make BATTER FOR FRYING's Videos
How To Make Beer Battered Lobster Tails | Fried Lobster Tails #onestopchop
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Ingredients
6-8 lobster tails
Dry dredge:
1 cup flour
1/2 cup corn meal
1/4 cup corn starch
1 tsp all purpose seasoning
1/2 tsp cayenne
1 tsp smoked paprika
1/2 tsp Cajun seasoning
1/2 tsp lemon pepper
-Wet Batter:
1 cup flour
1/2 cup corn meal
1/4 cup corn starch
1 tsp all purpose seasoning
1/2 tsp cayenne
1 tsp smoked paprika
1/2 tsp Cajun seasoning
1/2 tsp lemon pepper
1 bottle cold beer (lager preferred) or ice cold soda water
Remoulade:
Mayonnaise
Mustard
Hot sauce
Lemon juice
Cajun seasoning
Lemons for garnish
Fresh chopped parsley for garnish
Vegetable oil for frying
Skewers (optional)
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Crispy Fish Batter - Beer Batter, Baking Powder Batter or Yeast Batter?
Fish Batter - Beer Batter, Baking Powder Batter or Yeast Batter?
This week I am testing which batter gives the best flavour and crispy texture for easy battered fish that you can make for your best fish and chips. We will test yeast batter, baking powder batter, beer batter and finally a recipe of my own that combines all the best parts of the previous 3 fish batters into some crispy fried fish.
so if you like crispy battered fish and want to know how to do it properly, this is for you. Make fish batter without beer uk or with baking powder to find what you like!
What is your favourite fish and chip batter? do you like a thin coating of crispy batter or a thick and crunchy coating? let me know in the comments below!
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Equipment
UK:
Siphon -
Chef Knife -
US:
Chef Knife -
Siphon -
Secret to Korean Fried chicken batter that stays crispy for hours
recipe:
Wings that don't get soggy!
While I am not a chef, I do have many years of deep-frying experience at the State Fair of TX. When I moved back to TX from NY 14 years ago, I was really missing Korean Fried Chicken, so I was determined to open up a wings & ramen joint! Since my SIL had experience running a restaurant, I would always pitch her ideas. We tested so many different batters for wings, and they were GOOD, but none of them would stay crispy after getting sauced. Even my mom got involved and encouraged us to try corn starch!
At some point, I realized that opening a restaurant was a little far-fetched. I then recalled eating yakitori at a Japanese place, and it was just chicken skin!! There was no meat! It was delicious because the skin is my favorite part! Elated with this new revelation, I ran to my SIL and said, What if we took just the chicken skin and fried it??? And instead of opening a restaurant, we can apply for the State Fair, and surely it'll stand out!?
And of course, my SIL excitedly agreed!! I was so happy she didn't call me crazy for my wild ideas! I hope you all have a chi Michelle in your life!! My uncle also hopped onboard. Gotta love that entrepreneurial spirit! My SIL and I spent many nights testing all kinds of fried foods, and somehow, we were accepted for a booth out of hundreds of applications!
When we applied, I was transitioning back to TX, but then I got a full-time position back in Corporate America. Thankfully, my SIL is a boss babe and managed the whole operations and delegated a few of the tasks to my uncle and me. She brought everything to life!
I like to think we brought fried chicken skin to Texas, and maybe even the US! I am trying to get more comfortable bragging about my accomplishments instead of feeling weird about it! Oh, and I was also on a deep-frying TV competition, and I won with a French toast mac-n-cheese burger. All this to say that deep-frying and air-frying are kinda my jam! :)
SECRET: So the secret to wings that stay crispy is a wet batter that consists of corn starch and rice flour!!
The Best Fried Cauliflower Recipe ???? Batter Dipped Fried Cauliflower
This is probably going to be the most delicious cauliflower you’ll ever have! The secret is that they are dipped in batter ???? Subscribe for more videos! ????????
You’ll need
1 medium head of cauliflower
Water
1 tsp salt
For the sauce:
2 eggs
200 ml milk
1 cup all-purpose flour
1 tsp salt
To serve:
1 cup plain yogurt
Here’s how
1. Remove the large leaves from the base of the cauliflower. Cut the whole head into quarters and cut out the cores. Break the large florets down into smaller ones. Wash off any dirt under running water.
2. Place the florets into a large pot, add enough water to cover them and add 1 tsp of salt. Bring to a boil and simmer just until they're fork-tender and drain the water.
3. Whisk together 2 eggs and 200 ml of milk. Add 1 cup all-purpose flour and 1 tsp salt and keep whisking until smooth.
4. Dip the boiled florets in the batter and carefully drop them in the hot oil. Fry until you get all sides golden brown.
5. Set aside in a dish lined with a paper towel to soak up excess oil.
6. Repeat with other florets.
7. Serve hot with your favorite dips. Hope you enjoy!
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Light and Crispy Batter Fried Squid | Batter Fried Squid | Squid Recipes | Cookd
#cookd #friedcalamari #friedsquids
Light, crispy and golden brown - what more can you ask for? This Batter Fried Squid are the perfect appetizer for any occasion. ✨
Do try it out and let us know what you think!
Also, did you check out our shop yet? Buy your favourite Cookd Recipes in a box! ????
Batter Fried Squids Recipe:
Squid - 200 grams
Oil (To deep fry) - As Needed
Dry Mix:
Maida - ¼ Cup
Salt - ½ tsp
Pepper - ½ tsp
Batter:
Maida - 1 Cup
Corn Flour - ½ Cup
Baking Powder - 1 tsp
Salt - ½ tsp
Pepper - ½ tsp
Turmeric Powder - ¼ tsp
Water - 1 Cup
Cooking Instructions:
1. Clean the squid rings, and pat them dry. Add Salt, Pepper and Maida. Mix well.
2. Add all the ingredients under the batter to form a light batter.
3. Heat oil in a pan for deep frying. Coat the squid with the wet batter using a form and deep fry in hot oil until golden brown and crispy.
4. Serve hot.
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