Food magazine

Fish fry batter recipe

Fish fry batter recipe

BASIC BATTERS FOR DEEP FRIED FISH AND SEAFOOD

Nothing beats the crispy crunch and delicate flavor of batter-fried fish and seafood. While the simplest coating for fried fish is simple seasoned flour, batters form a protective coating that seals in flavor and has a pleasing texture.

For those of you with a fat phobia, properly deep fried foods should never be greasy. Just make sure to deep fry at a temperature of 365 to 370°F (use a thermometer!). Fry only in small batches to avoid having too much food drop the temperature of the oil too far. And let the oil come back to heat before frying the next batch. With the proper oil temperature, the batter will seal immediately and your dinner will only absorb a minimal amount of oil.

Take care not to overcook foods coated in a batter. The coating should just turn a nice golden color. Any darker and you risk burning the batter and turning it bitter.

Drain the cooked fish or seafood on paper towels to soak up that last little bit of unwanted calories.

Below are five basic batters that work well with fish and seafood. Experiment with the different types. Each one produces a slightly different final result. The measurements of flour and liquid are rough guides. You may have to add more or less of each to get the results you want.

You could also substitute 1/4 cup of cornstarch for 1/4 cup of the flour to get even crispier results. But don't use cornstarch with the yeast batter. It doesn't have the gluten needed to help it rise.

FLOUR AND WATER BATTER
The simplest of all batters, this easy mix is best suited to thin fish fillets with a delicate flavor, like sole or pollock.

Beat 1 cup of flour and a 1/2 teaspoon of salt into 2 cups of water. Set aside to rest for 30 minutes before using.

BAKING POWDER BATTER
When you want a crunchy crust — and you want it now — baking powder comes to the rescue. Don't let this batter sit too long after you make it, or it will lose its leavening punch.

Stir 3/4 cup flour, 2 teaspoons of baking powder and 1/2 teaspoon of salt together in a large bowl. Whisk in 1 cup of water until smooth. Use immediately.

BEER BATTER
Beer batters have great crunch and great flavor. Use your favorite ale or lager and toss back any leftover. Beer batter is perfect for fish and chips. You can make a non-alcoholic version with club soda or mineral water.

Add 3/4 cup flour and 1/2 teaspoon salt to a large bowl. Gently whisk in 1 cup of beer until smooth. Use immediately.

EGG WHITE BATTER
Beaten egg whites give this batter its leavening power as well as its structural integrity. It forms fluffy, tender pouches around the fish or seafood.

Mix 3/4 cup flour and 1/2 teaspoon salt with 1 cup of cold water until smooth. Set aside and let rest for at least 30 minutes. Just before you are ready to deep fry, beat 3 egg whites with a pinch of cream of tartar until they form medium peaks. Gently fold the whites into the flour-water mix. Use immediately.

YEAST BATTER
This batter yields a complex, breadlike flavor and a thick, crunchy crust.

Stir 1 teaspoon of active dry yeast into 3/4 cup of warm (110°F) water. Set aside for 10 minutes. Stir in 1/2 cup flour until smooth, cover with plastic wrap and set aside to rise. The batter will be ready to use in about an hour, or when the batter has doubled in size.

Seafood Batter - Beer Batter Fish Made Great

Beer Batter Fish Made Great

Ingredients

2 quarts vegetable oil for frying8 (4 ounce) fillets codsalt and pepper to taste1 cup all-purpose flour2 tablespoons garlic powder2 tablespoons paprika2 teaspoons salt2 teaspoons ground black pepper1 egg, beaten1 (12 fluid ounce) can or bottle beer

Directions

1. Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with salt and pepper.

2. Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.

3. Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm

Batter Mix Crispy cod fingers with wedges & dill slaw

Crispy cod fingers with wedges & dill slaw

Ingredients

3 large sweet potatoes (700g), scrubbed and cut into
wedges

½ tbsp sunflower oil

plus a little extra
¼ large red cabbage

½ medium red onion, finely sliced

6 large cornichons, quartered

3 tbsp Greek yogurt or mayonnaise 25g dill, finely chopped
4 skinned cod

fillets (160g per fillet)

2 large eggs

100g fresh breadcrumbs

Method

1. Heat oven to 200C/180C fan/gas 6. In a bowl, toss the wedges with the oil, 1 tsp salt and 1/4 tsp pepper. Transfer to a baking sheet and roast for 25-30 mins, turning halfway through. The wedges should be crisp and golden brown.

2. Meanwhile, make the slaw. Remove the cabbage’s white core and discard. Slice the leaves as finely as possible and put in a large mixing bowl with the onion and cornichons. In another bowl, combine the yogurt or mayonnaise with the dill and 2 tbsp of the cornichons’ pickling liquid. Mix the dressing with the other slaw ingredients until everything is well coated, then set aside.

3. Heat grill to high. Slice each cod fillet into two or three fingers. Beat the eggs lightly in a shallow bowl and tip the breadcrumbs into a separate bowl with a good pinch of salt and pepper. Dip each cod finger in the egg and then in the breadcrumbs, and place on an oiled baking sheet. Grill for 6-7 mins or until cooked through and golden. Serve with the crispy wedges and a generous helping of the dill pickle slaw.

Best Heirloom Tomatoes Steak Sandwiches

Best Heirloom Tomatoes Steak Sandwiches

Ingredients

2 teaspoons canola oil
1 pound beef top sirloin steak, cut into thin strips
1/8 teaspoon salt
Dash pepper
3 plain bagels, split
1/3 cup cream cheese, softened
6 thick slices tomato
6 slices part-skim mozzarella cheese

Directions
Preheat broiler. In a large skillet, heat oil over medium heat. Add beef; cook and stir 3-5 minutes or until browned; drain. Stir in salt and pepper.
Spread cut sides of bagels with cream cheese. Transfer to an ungreased baking sheet; spoon beef over bagels. Top with tomato and mozzarella cheese. Broil 4-6 in. from heat 3-5 minutes or until cheese is melted and lightly browned.
Nutrition Facts
1 open-faced sandwich: 381 calories, 15g fat (7g saturated fat), 63mg cholesterol, 544mg sodium, 31g carbohydrate (6g sugars, 1g fiber), 30g protein.

Low Carb Spaghetti Squash and Meatballs

Ingredients

👉1 medium spaghetti squash (about 2 pounds)

👉Kosher salt

👉3 tablespoons extra-virgin olive oil, plus more for brushing

👉2 stalks celery, chopped

👉1 medium carrot, roughly chopped

👉1 medium onion, roughly chopped

👉6 cloves garlic

👉1 cup fresh parsley leaves

👉1 pound ground beef

👉1 pound ground pork

👉2 large eggs

👉1 cup Italian-style breadcrumbs

👉1 cup plus 3 tablespoons grated parmesan cheese

👉2 28-ounce cans tomato puree

👉2 large sprigs basil

👉1 teaspoon dried oregano

Directions

Preheat the oven to 425 degrees F. Halve the squash lengthwise and scoop out the seeds. Sprinkle the cut sides with 1/2 teaspoon salt, then brush both sides with olive oil. Put the squash, cut-side up, in a baking dish and cover tightly with aluminum foil. Roast 20 minutes, then uncover and continue roasting until the squash is tender, about 35 more minutes.

Meanwhile, make the meatballs: Brush a baking sheet with olive oil. Pulse the celery, carrot, onion, garlic and parsley in a food processor to make a paste. Transfer half of the vegetable paste to a bowl; add the ground beef, ground pork, eggs, breadcrumbs, 1 cup parmesan and 1 teaspoon salt and mix with your hands until just combined. Form into about 24 two-inch meatballs; transfer to the prepared baking sheet. Bake until firm but not cooked through, about 10 minutes.

Make the sauce: Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add the remaining vegetable paste and cook, stirring occasionally, until it looks dry, about 5 minutes. Stir in the tomato puree; rinse each can with 1 cup water and add to the pot. Stir in the basil, oregano and 1 1/2 teaspoons salt. Bring to a simmer, then add the meatballs and simmer until the sauce thickens and the meatballs are cooked through, 15 to 20 minutes. Remove the basil.

Use a fork to scrape the spaghetti squash flesh into strands; transfer to a large bowl and toss with 2 tablespoons grated parmesan. Season with salt. Divide the squash among bowls and top each with some meatballs, sauce and the remaining 1 tablespoon parmesan.
This recipe makes extra sauce and meatballs. Let cool completely, then freeze in a storage container for up to one month.

Food Magazine The Best French Toast Recipe

The Best French Toast Recipe

There’s truly nothing like some decadent French toast to start off your day. With this recipe, you are set for an indulgent weekend breakfast or brunch! Enjoy it with fresh fruits and douse liberally with maple syrup. Bottomless coffee or tea is always welcome!

Ingredients for the Best French Toast
Baguette – For the best result, use French baguette, not slices of white bread, for this recipe.
Eggs – Use good quality organic eggs.
Milk – Use milk with a higher fat content to yield a creamier batter. You can add a splash of heavy cream if you like.
Vanilla Extract – You can skip it if you don’t have one, but it will remove any unpleasant egg smell.
Sugar – You might be shocked to see the amount of sugar used in the recipe, but don’t let it deter you. The recipe uses way more milk than typical French toast recipes and ratio-wise, the sugar amount is reasonable compared to other French toast recipes. Of course, you can use less sugar, but I kept to the same original recipe from the Chef.
Butter – Since you’re going to enjoy this French toast to the fullest, use good quality butter to cook the French toast, not cooking oil spray. Butter plays a part in flavoring the French toast.
Optionally, you can add cinnamon too. The Chef’s recipe does not include it so I didn’t add it in this recipe, but I use some ground cinnamon in my French toast and it’s always delicious!
Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients,

THE BEST FRENCH TOAST
Prep Time15 minsCook Time20 minsTotal Time35 mins

Fluffy and tender on the inside, and golden crisp on the outside, this is the best French Toast we've tasted during our trip to Japan last summer. I've re-created this amazing French toast by following the chef's recipe! Make it this weekend for breakfast or brunch!

Course: Breakfast
Cuisine: Japanese
Keyword: French Toast
Servings: 4
Author: Nami

INGREDIENTS
3 large eggs
¼ cup sugar (60 g)
½ tsp vanilla extract
2 ½ cup whole milk (600 ml)
1 French baguette
2 Tbsp unsalted butter
To Serve
confectioners’ sugar/powder sugar (if desired)
maple syrup (if desired)

INSTRUCTIONS

01.Gather all the ingredients.

02.In a large bowl, beat the eggs.

03.Add ¼ cup sugar and ½ tsp vanilla. Whisk well to combine.

04.Add 2 ½ cup milk and whisk well together.

05.Cut the French baguette into 1.5-2 inch (4-5 cm) thickness.

06.Soak both sides of the bread in the mixture and place them in a deep baking dish, with the soft white side facing up.

07.Pour the leftover mixture into the baking dish.

08.Let it soak for 5 minutes, and flip to soak the other side for 5 minutes. The side facing up now is the “dry” side. You can prepare fruits, powder sugar, and maple syrup during this time.

09.Preheat the oven to 350 ºF (180 ºC). Grease the rimmed baking sheet with butter. Heat 1-2 Tbsp butter in the frying pan or griddle.

10.When the butter is melted and pan is hot, place the bread, facing the “dry” side DOWN. *The “dry” side is the side facing up in the image on the right.

11.Cook until the bottom is golden brown. Then turn over to cook the other side until golden.

12.When both sides are nicely brown, transfer to the baking sheet.

13.Bake at 350 ºF (180 ºC) for 6 minutes.

14.Remove from the oven and serve on a plate.

15.Sprinkle powder sugar and drizzle maple syrup as desired.

RECIPE NOTES
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.