![]() ![]() This concept is fairly common knowledge these days in the culinary world, a technique deployed in all my batter-coated fried foods such as everybody’s favourite Honey Chicken and The shock of cold batter hitting the hot oil makes it go super-crispy. ![]() Ice cold beer is used to make the batter cold. Yeast and carbonation in beer acts like yeast in bread, making the batter go puffy as it cooks so it’s thin and light rather than thick and greasy. It’s the fish batter used by all the best fish ‘n chips shops. When it comes to fish, a fry batter made with beer yields the best result for a light, puffy, ultra crispy coating that stays crispy well beyond the time it takes to serve and eat it. Meanwhile the shock of ice-cold batter hitting hot oil makes it super-crispy – and what’s more, it stays crispy for ages.ĭon’t believe me? Just LISTEN to the crunch in the recipe video! Serve with French fries for the ultimate fish ‘n chips experience at home. The yeast and carbonation in beer makes the fish batter delicate and puffy, like at good fish ‘n chip shops. I hope you enjoy it enough to make it more than once or twice in yours too.For the lightest, crispiest fried fish, you can’t beat Beer Battered Fish. But I certainly make this Seafood Fry more than two times a year in my house. Don’t let it sit too long.ĭecember 24th is probably the biggest fish holiday of the year next to of course Good Friday. It’s also best to make and eat fried food as soon as possible. I like to use bite size pieces of haddock or cod, calamari rings and medium sized peeled shrimp, Italians also like to fry small fish such as anchovy. Make sure it never drops below 350F (180C) or you will find that the fried food is anything but dry and crunchy, more like soggy and heavy. It is a good idea to pay attention to the temperature of the oil. These oils also have a flavour that is either neutral or should not give off a taste to the fried food. ![]() When frying, you should choose an oil that has a high smoke point, such as peanut, safflower, sunflower or even canola oil. Cover and keep warm (in the lowest temperature on your oven) while cooking the rest of the fish.Sprinkle with a little salt and toss to combine.Drain the fish on a plate lined with paper towels or a brown paper bag.I separate the types of fish I buy and fry one type at a time. Deep fry the fish a little at a time until golden. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |