michael-in-phoenix
Well-known member
...with measures converted to ounces.
I plan on trying this very soon. The picture on the blog represents my ideal.
Her comparisons using various "industry secrets" is a good read, and her assessments come with photos.
Perfect Battered Fish (British Beer-Battered Fish)
Serves 4
Beef fat or peanut oil, for frying
14 oz (400g) plain flour -put in the freezer for 15 minutes before using
3 tsp baking powder
18 ½ oz (550 ml) very cold beer
4 pieces of sustainable white fish (I used pollock)
1. Heat the fat in a deep-fat fryer or chip pan to 365 F (185C). Whisk the baking powder into the chilled flour, along with ½ tsp salt, and then quickly whisk in the cold beer until you have a thick paste. This needs to be done just before you cook the fish.
2. Position the bowl next to the fryer or pan. Have a plate lined with kitchen paper ready. Dip your fish into the batter and then carefully lower it into the hot fat, and agitate the frying basket to prevent the fish sticking to it. This will also give the batter a more interesting texture. Do this one or two pieces at a time: don't overcrowd the fryer.
3. Cook the fish for about 4–6 minutes, depending on size, keeping a watchful eye on it; it should be crisp and golden. Lift out of the fat and drain on kitchen paper then serve immediately.
https://www.theguardian.com/lifeandstyle/wordofmouth/2011/sep/29/how-cook-perfect-battered-fish
I plan on trying this very soon. The picture on the blog represents my ideal.
Her comparisons using various "industry secrets" is a good read, and her assessments come with photos.
Perfect Battered Fish (British Beer-Battered Fish)
Serves 4
Beef fat or peanut oil, for frying
14 oz (400g) plain flour -put in the freezer for 15 minutes before using
3 tsp baking powder
18 ½ oz (550 ml) very cold beer
4 pieces of sustainable white fish (I used pollock)
1. Heat the fat in a deep-fat fryer or chip pan to 365 F (185C). Whisk the baking powder into the chilled flour, along with ½ tsp salt, and then quickly whisk in the cold beer until you have a thick paste. This needs to be done just before you cook the fish.
2. Position the bowl next to the fryer or pan. Have a plate lined with kitchen paper ready. Dip your fish into the batter and then carefully lower it into the hot fat, and agitate the frying basket to prevent the fish sticking to it. This will also give the batter a more interesting texture. Do this one or two pieces at a time: don't overcrowd the fryer.
3. Cook the fish for about 4–6 minutes, depending on size, keeping a watchful eye on it; it should be crisp and golden. Lift out of the fat and drain on kitchen paper then serve immediately.
https://www.theguardian.com/lifeandstyle/wordofmouth/2011/sep/29/how-cook-perfect-battered-fish