Fush ‘n’ Chups – Batters

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fish and chips, a simple easy NZ classic, here are some recipes for batters you can try out

BEER BATTER: Yield 450ml aprox.

Beer: 1 bottle(300ml so take a sip off the top)
Flour: 200g
Egg: 1
Salt: 1/4 tsp
Pepper: to taste(means to your liking)

Method:
1. Throw flour, salt and pepper in a bowl.
2. Make a well in center and pour in the beer.
3. Gradualy whisk in from sides to make a smooth batter.
4. Mix in the beaten egg.
5. Rest for 1hr befor useing.

TEMPURA BATTER: Yield 400ml aprox.

Flour: 45g
Cornflour: 95g
Salt: 1/4 tsp
Pepper: to taste
Ice-cold water: 180ml

Method:
1. Sieve dry ingrediants into a bowl.
2. Make a well in center and add the water.
3. Mix into a smooth batter and use while cold.

EGG BATTER: Yield 500ml aprox

Flour: 200g
Salt: 1/4 tsp
Egg: 1
Water: 250ml
Oil: 30ml

Method:
1. Throw flour, salt and pepper in a bowl.
2. Make a well in center.
3. Beat the egg and water togeather and pour into the well.
4. Gradualy whisk in from sides to make a smooth batter.
5. Stir in the oil.
6. Rest for 30min befor useing.

with all batters, lightly coat the fish in seasoned flour(flour+salt+pepper) befor dipping in the batter.

best way to cook with batter is to deep fry, to do this drop battered fish into heated oil aprox 160-180C.
if you get bored with the same old batter, try adding a bit of flavour to the mix, lemon pepper, herbs or spices.

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