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HOW TO MAKE BATTER

This week I am answering questions originally proposed by Ms Susan Anderson, an ex-Pat now in the USA. The question of how to make a great batter for making UK style fish and chips at home.

While these recipes can be used for fish, they are equally good for any deep fried foods; banana fritters or vegetables (try battered cauliflower sometime . . . mmmmm delicious!) To compliment these recipes, in my cooking tips this week, I cover the issue of deep frying in general.

First let me say when it comes to batter recipes . . . NO eggs! With the exception of egg whites in the tempura batter (which I will cover at a later date), eggs are the enemy of a good batter, they make them soggy, spongy and more like a cake mixture. So if you have a batter recipe with eggs in it, do me a great favour and ceremoniously burn it!

All of these recipes will produce a nice light, crispy batter that gives that wonderful mouth feel of crunch as you bite into it and as long as you keep the mixture thin, the fish inside will not be overcooked and remain moist and tender. I do much prefer the baking powder batter, it is quick and I think makes a better, bit of batter than the yeast version.

If any of you are luckily enough to be flying with Air New Zealand this month be sure to read their in-flight magazine, where you will find me and my website featured! So without further ado, let's get cooking . . .

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Baking Powder Batter

Ingredients for Baking Powder Batter

Flour

150

gm

Hercules baking powder

15

gm

Water

sq

How to make Baking Powder Batter

  • Sieve the flour and baking powder at least twice to evenly distribute gluten content and the baking powder
  • Add enough water to form a smooth batter; the mixture should be kept quite thin or the batter will take too long to cook and the fish will dry out
  • For aesthetic purposes a little yellow food colour may be added if preferred
  • This batter may now be used without resting

Chef's Tip for Baking Powder Batter

There are two types of baking powders

  • slow activating : that must be allowed rest and 'ferment'

  • instant heat : these activate immediately on contact with heat and are best recommended for batters, such as the Hercules brand

Beer Batter

You make Beer batter as above but replacing the water with a good yeasty beer.

Yeast Batter

Ingredients for Yeast Batter

flour

150

 

gm

yeast

15

 

gm

water

   

sq

sugar

   

sq

How to make Yeast Batter

  • Sieve the flour at least twice to evenly distribute gluten content and place in a cool oven to warm

  • Dissolve the yeast in a little warm water with a pinch of sugar

  • Make a well in the flour and pour in the yeast

  • Sit in a warm place (not over 37ºC) until the yeast starts to bubble

  • Combine the flour and yeast with enough water (approx. 200 ml) to form a smooth batter

  • To allow the yeast to fully activate, allow the batter to rest for at least 30 minutes

  • It is recommended that the batter is tested before using, as the warmth of the kitchen, the water, the flour will all effect how quickly or slowly the yeast ferments

  • Add seasoning at this stage, if added earlier the salt may destroy the yeast

Chef's terminology:

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

Enjoy your great batter and bon appetit . . . .


Recipe from professional
Chef Tallyrand

Email Hub-UK : info@hub-uk.com