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Post by easytiger on Jun 9, 2010 14:25:56 GMT
a great crispy batter for fish and onion rings and even sausages in batter,I really miss my fish and chips born and lived all my life in London,so here it is, we now have sausages in batter and fish and onion rings every week,and its also great with prawns, yum yum its making my mouth water just thinking about it.
The batter Recipe
1 cup of plain flour 1 cup of beer/lager/ I use Sagres my husband likes the rest
mix so there are no lumps then cover and leave at room temperature for 3 hours,then gently stir in 1 teaspoon salt,1 tablespoon sugar
Make sure the fish,onions,sausages are dry then coat in seasoned flour ,I put the flour in a freezer bag and shake
Once coated in flour dip in batter then put in (deep) hot oil at 180c for about 6 Min's, till golden,onion rings only a few Min's you will see when they go golden i have also cooked mushrooms the same way. I serve onion rings and mushrooms with a garlic dip and sweet chili dip give it a go and see. prawns also only take about 4 Min's and are the best.
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Post by DAG on Jun 9, 2010 15:51:52 GMT
That sounds great easytiger, must try that soon!
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Post by kedigato on Jun 9, 2010 16:32:00 GMT
Mmmmhhhhhh!!!! my mouth is starting to water as well, Suzie, and I shall definitely try your batter out.
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Post by victoria on Jun 10, 2010 9:41:56 GMT
Me too now that I have my new deep fryer up and running ... pleased you put that here Suzi as I probably wouldn't be able to find it again on the other forum ...
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Post by DAG on Jun 20, 2010 13:31:55 GMT
Suzie, as we are ex-Londoners, Arney (Mrs.DAG) and I just had to try your crispy batter today and it was wonderful! In fact the best we have ever tried, certainly wouldn't buy from a local fish & chip shop again. Arney did spend some years serving in The British Home Stores restaurant and knows the proper way to fry fish, which they never seem to do in the shops. Well she made a first class job of that, first time! We shall certainly be trying different foods as you suggest, despite the fact that we are not really batter people. From now on it looks like we shall be taking the unhealthy option, he he! As she made twice as much batter for our needs we shall have the same again tomorrow. Arney's question to you is .........is that batter suitable for Yorkshire Puddings?
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Post by kedigato on Jun 20, 2010 22:53:11 GMT
... if it is, then I'll be trying that as well.
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Post by Claire on Jul 17, 2010 16:48:50 GMT
I went round to my parents' for lunch today and tried The Batter (said in a deferential tone). It was lovely. I never make my own batter as I'm not that keen, but this was fabulous. If I can work out how to post a picture to this comment, I will. Mother... I'll be round more regularly now ;D
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Post by shadowdragon on Aug 15, 2010 18:38:30 GMT
I cannot wait to try this. Any specific type of fish that you recommend to make it with?
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Post by DAG on Aug 15, 2010 20:19:53 GMT
Any fish except the oily type like Salmon, Mackerel, trout etc., but I believe what we call Salmon is different to your Rock Salmon. Here is a website that may be useful, stick with the white non oily fish column and you should be OK. www.food.gov.uk/news/newsarchive/2004/jun/oilyfishdefinitionThe batter also works fine with apples fritters, I can personally vouch for that and going to try sausages and onions soon!
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Post by shadowdragon on Aug 17, 2010 16:42:08 GMT
Thanks Dag
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Post by easytiger on Aug 25, 2010 16:58:26 GMT
I am so pleased you tried and liked the batter,I dont think it would work with yourhshire pudding but i can tell you it is just as good with mushrooms,and sausages i also make lots of onion rings in batter if i have batter left over then freeze them for another time,i fry them till batter is set but not brown for :Da few mins then leave to get cold and freeze, yum yum i think i will stock up my freezer tomorrrow.
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