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Recipe for :

Baking Powder Batter

This recipe was provided by Tallyrand in response to an email enquiry.

If you are searching for a recipe or just need help and advice why not send an email to Tallyrand <click here>

Remember to have a look at Tallyrand's regular recipe column and his tips <click here>

There are two types of baking powders

slow activating : that must be allowed to rest and 'ferment'
instant heat : these activate immediately on contact with heat and are best recommended for batters, such as the Hercules brand

Ingredients

1 cup flour
1 tsp baking powder - Hercules
sq water
sq yellow food colour

Method

  • Sieve the flour and baking powder at least twice to evenly distribute gluten content
  • Add enough water to form a smooth batter
  • For aesthetic purposes a little yellow food colour may be added
  • This batter may be used immediately without resting
  • Season
  • Test and correct
  • A fresh chopped herb or spices may also be added if preferred such as parsley, coriander, thyme, Cajun spice, wasaabi, etc

Chef's Tip:

The batter is essentially there only to protect the fish's surface when cooking.

It should be light, thin (just enough to protect the fish) and cook crisp. Thin the batter down and test (by deep frying something) and keep thinning until the best batter is obtained.

Testing batters is essential, a small piece of fish etc should be dipped and deep fried to test its consistency, crispness and taste. It should then be corrected as required, as should the temperature of the oil.

Enjoy and bon appetit . . . . .

Legend:
 
  lt
=
litres
  ml
=
millelitres
  kg
=
kilograms
  gm
=
grams
  tsp
=
teaspoon
  tbs
=
tablespoon
  sq
=
sufficient quantity (add to taste)
  pc
=
piece, meaning a whole one of
       
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