Crispy Battered Fish (Without Beer)
Today I am making crispy battered fish without using beer. This recipe makes a light, crispy fish batter that stays crispy. When it comes to fish, this fry batter the best result for extra light and ultra crispy coating that stays crispy well beyond the time it takes to serve and eat!
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How to Make Breading for Fried Food | Deep-Frying
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I know that as a Brit, I probably have no right teaching you guys how to make fried chicken. I mean everybody in the South's grandmother makes the best fried chicken and it's all different recipes. A lot of people use MSG, that goes in the garbage. I don't think we need it. I start with flour and again, you can do whatever you want. I mean it really doesn't matter what goes in as long as you like it. Your grandmother's recipe is probably the best, and you're going to use it the rest of your life, and that's absolutely fantastic. I like to use a whole bunch of different things.
This is granulated garlic, so I'm going to put a bit of that in and again, it's not exact measurements. I mean it doesn't need to be precise, because it's just the flour on the outside of the chicken, it's the chicken that matters. I'm going to put some black pepper in, not too much. I've got some chili powder here and I'm just going to put a tad in there. I have some Scotch
Bonnet pepper. You know for a Brit who likes bland food, I kind of like spicy food. I think chicken needs to have a bit of kick to it, to make it nice.
I like sage. If you put too much in it, it tastes medicinal but like a teaspoon is good, and of course, some celery salt. You know, celery salt gives it a great flavor and gives it the salt, as well. So I put a couple of teaspoons of that in. Again, you don't want to taste this, but you have to. When you're cooking, you've got to feel the food. You've got to taste it, you've got to feel it, and if there is not enough salt in it, you got to add salt. That is in fact, why haven't put salt in yet, because I don't know how much it's going to take.
If you swear by MSG, I do apologize. It's a natural product. It's just I don't think it makes any difference than salt, to be quite honest, and again, there's probably people screaming at the computer screen saying how wrong I am, and I accept that. This isn't something that I grew up with, but this is something I grew to love. That tastes like a good chicken coating now. You don't want it too salty, you don't want it too bland, you just want it perfect. It's got a little bit a kick to it.
The chicken is going to be marinated in buttermilk, rosemary, and garlic, so it has some more flavor on its own. The coating is the crispiness it's not to overpower. If you put too much of any one flavor in, it will kill the flavor of the chicken, that's the last thing that you need. Now just to be really controversial, my last secret ingredient is baking powder. It gives the chicken a little bit of lift again. It makes the batter just a little bit puffier so it's crispy, but it's got density and crispiness to it, but it's got a little bit of air in there as well. It's not too heavy.
I actually learned this recipe from a very, very, very talented American chef, Colleen McGuirk, and I'm indebted to her for this. You can please yourself. If you like oregano, use oregano, if you like thyme, use thyme. It doesn't really matter, because it is an important part of the dish, but is not the most important part of the dish. That is the same flour as we're going to use for the chicken fried steak and the fried chicken.
How to Make Unbelievable Fish Batter | Fish Recipes | Allrecipes.com
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In this video, you'll see how to make a light and crispy fish batter using just a few ingredients! Perfect for a basket of fish and chips, or try coating chicken, veggies or cheese cubes in this all-purpose batter.
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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!!