Basic Fry Batterwing Batter Recipes

UNBELIEVABLE FISH BATTER

Steps:

• Whisk together the flour, milk, water, baking powder, and salt in a bowl until smooth.

THE BEST ALL PURPOSE DEEP FRY BATTER

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 FOR DEEP FRYING

Steps:

• In a mixing bowl, combine the flour, cornstarch, baking powder, and salt.
• In a separate mixing bowl, combine 1/2 cup plus 1 Tablespoon water, 1 Tablespoon beaten egg, and oil.
• Add wet ingredients to dry and combine until mixed.
• Follow your deep fryer instructions for whatever veggie or meat you're frying.
• This batter is thin and delicious. Don't worry if it doesn't look like it's thick enough. It works great.

BASIC FRY BATTER/WING BATTER

Steps:

• In a large bowl, mix all of the dry ingredients together.
• Add the water and whisk until almost smooth.
• Coat food item in batter and deep fry or pan fry as normal or until golden brown.
• Wings:.
• Deep fry chicken wings for 8-10 minutes at 350F.

BATTER

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.

BATTER FRIED CHICKEN WINGS

Steps:

• Cut wings at first joint and discard the tips.
• Cut remaining wings in half.
• Wash and dry on paper towels and sprinkle lightly with garlic salt.
• Mix cornstarch, eggs, hot sauce and water, stirring to form a smooth batter.
• Dip wings in batter and deep fry in 1 1/2" of oil heated to 350° for about 15 minutes, turning once or twice.
• Serve with small bowl of mild, medium or hot wing sauce for dipping.