Gluten Free Crispy Batter Recipes

CRISPY BATTER THAT STAYS CRISPY (FOR A LONG TIME)

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

GLUTEN FREE CRISPY FRIED FISH

Steps:

• In a deep frying pan, add oil to about 1 inch deep.
• Mix first 5 ingredients in a medium bowl.
• Wash fish and pat dry.
• Cut fish in half lengthwise.
• Dust with Bisquick.
• Dip each filet in the batter and place in hot oil.
• Do not crowd pan.
• Fry until golden brown.

TEMPURA BATTER - GLUTEN FREE

Steps:

• TO MAKE BATTER.
• Pour the beaten egg into a measuring jug and add enough icy cold water to make up to 300ml. Pour into a large mixing bowl.
• Add the flour and mix roughly & lighlty with a fork. Do not beat the mixture, it should remain lumpy looking. Add a few ice-cubes to keep the batter cool.
• TO USE BATTER.
• Have your selection to be battered prepared before you make the tempura batter. Ensure you oil is to temperature approx 175°C or 350°F degrees.
• A mixture of 3 parts vegetable or olive oil to 1 part sesame oil gives a great flavour.
• Lightly dip selection to be battered in a gluten-free flour to coat, then dip into the tempura batter mixture and straight into the hot oil. Slowly add the battered pieces into the oil. Fry very small batches at a time. Dip fry until the batter is crisp. Drain on a wire rack.

GLUTEN FREE TEMPURA BATTER

Steps:

• Mix dry ingredients in a bowl.
• Mix liquid ingredients in separate bowl.
• Combine dry and liquid ingredients and mix well. Let stand for 10 minutes.
• For chicken balls, dip 1/2" cubes of pre-cooked chicken in batter.
• Drop battered chicken balls into deep fryer preheated to 375°F.
• Cook until golden brown.
• As you are cooking the chicken balls, occasionally skim the stray bits of crisp batter from the oil. They make a wonderful crispy accent to a salad.