How to make light & Crispy Fried Fish | Batter for Fish n Chips Recipe | Filmed on Casey's Birthday
Hi Neighbours,
in this video we made the most light and flaky crispy battered fish. After 7 yrs of working in a fish n chip shop I picked up a few things on how to make wonderful fish n chips.
This was filmed on Casey's Birthday. Below is the link to my Friend's page Andrew's Simple Cooking.
The batter
1 cup of all purpose flour
1/2 cup cornstarch
1/2 tsp of chili powder
1 tsp paprika
1/4 tsp of black pepper
1 tsp of garlic power
salt to taste
1/4 tsp of baking soda
1 tsp baking powder
add cold water to make like a thick pancake batter with a table spoon of vinegar
cup of flour mix with some cornstarch like 1/4 cup for dredging fish
dredge fish in flour mixture
then batter the fish with the batter mixture
then back in flour mixture
fry fish until done 145 F is cooked
Easy Crispy Battered Fish Recipe | Lemon Herb Tartar Sauce Recipe
Today I am making crispy fried fish with a homemade lemon herb tartar sauce. This recipe is similar to a beer battered fish with out the beer.
INGREDIENTS
2 to 3 lbs Cod Fish
salt and pepper to preference
1/2 cup all purpose flour for dredge
OIL for frying
BATTER INGREDIENTS
1 3/4 cup (250 g) all purpose flour
1 tsp onion powder
1 tsp paprika
1 tsp lemon pepper
2 tsp baking powder
1/2 tsp salt
15 oz (450 ml) mineral water
LEMON HERB TARTAR SAUCE (I did not weigh ingredients)
1 1/2 cups mayo
1 to 2 TBSP sweet relish
juice of half of large lemon
1 TBSP lemon zest
2 TBSP fresh chives
1 TBSP fresh dill
1/2 to 1 tsp lemon pepper
1/4 tsp onion powder
COLE SLAW RECIPE
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MUSIC
Ulas Pakkan, Courtesy of Shutterstock, Inc.
That Warm Quirky Feeling by Avocado Junkie
Courtesy of
Secret to Korean Fried chicken batter that stays crispy for hours
recipe:
Wings that don't get soggy!
While I am not a chef, I do have many years of deep-frying experience at the State Fair of TX. When I moved back to TX from NY 14 years ago, I was really missing Korean Fried Chicken, so I was determined to open up a wings & ramen joint! Since my SIL had experience running a restaurant, I would always pitch her ideas. We tested so many different batters for wings, and they were GOOD, but none of them would stay crispy after getting sauced. Even my mom got involved and encouraged us to try corn starch!
At some point, I realized that opening a restaurant was a little far-fetched. I then recalled eating yakitori at a Japanese place, and it was just chicken skin!! There was no meat! It was delicious because the skin is my favorite part! Elated with this new revelation, I ran to my SIL and said, What if we took just the chicken skin and fried it??? And instead of opening a restaurant, we can apply for the State Fair, and surely it'll stand out!?
And of course, my SIL excitedly agreed!! I was so happy she didn't call me crazy for my wild ideas! I hope you all have a chi Michelle in your life!! My uncle also hopped onboard. Gotta love that entrepreneurial spirit! My SIL and I spent many nights testing all kinds of fried foods, and somehow, we were accepted for a booth out of hundreds of applications!
When we applied, I was transitioning back to TX, but then I got a full-time position back in Corporate America. Thankfully, my SIL is a boss babe and managed the whole operations and delegated a few of the tasks to my uncle and me. She brought everything to life!
I like to think we brought fried chicken skin to Texas, and maybe even the US! I am trying to get more comfortable bragging about my accomplishments instead of feeling weird about it! Oh, and I was also on a deep-frying TV competition, and I won with a French toast mac-n-cheese burger. All this to say that deep-frying and air-frying are kinda my jam! :)
SECRET: So the secret to wings that stay crispy is a wet batter that consists of corn starch and rice flour!!
THE BEST BATTER ON THE PLANET VIDEO RECIPE CHEEKYRICHO
This video cooking demonstration and recipe for THE BEST BATTER ON THE PLANET is going to amaze you with its simplicity. There is no easier, quicker, more economical or better batter this side of Mars. It is suitable for sweet or savoury foods and never fails to deliver PERFECT results every time. I am a big fan of Tempura Batter also but when cooking larger portions of food like full fish fillets the tempura does tend to dry the surface out without allowing the food to be protected long enough to cook properly. When we eat battered fish we like to taste the fish not the batter. Make the quantity to suit the amount of food you intend to batter. As a rule of thumb your self raising sifted flour should be greater in quantity than your chilled water by about 20%. This batter goes a long way because it is thin in consistency. One cup of flour made enough batter 4 fish fillets and 8 apple fritters with plenty left over. Give it a try save your beer for drinking!!
I hope you enjoyed this demonstration of CHEEKYRICHOS BEST BATTER ON THE PLANET. In separate videos this batter appears covering fish and apple fritters to get you started. Why not check these and more videos out at my cheekyricho channel and don't forget to leave me a comment and please subscribe. All your feedback and support is greatly appreciated and we look forward to showing you more interesting recipes and ideas. Thank you very much for watching.
How to Make Basic Batter for Fried Food | Deep-Frying
Enjoy fried everything with these amazing products for creating basic batter!
Gourmet Malt Vinegar:
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Organic Red Wine Vinegar:
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Air Fryer Oven Combo:
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Farms Dried Whole Egg Powder:
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Stainless Steel Frying Pan with Stay-Cool Handle:
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Check out these key ingredients for making a delicious deep-fry batter!
Enriched Unbleached All Purpose Flour:
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Hill Farm Dry Malt:
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Mature Aged Black Vinegar:
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Himalayan Pink Salt Fine Grain:
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Oil-Based Food Coloring:
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Watch more How to Deep Fry Food videos:
All right, so this is the basic Chip Shop batter. I'm making a full recipe today, because we're going to be open for business and I might as well. We use seven pounds of flour. We've been doing this 12 years now, so we don't really need to weigh these things. We know what seven pounds of flour is. When you've used your batter for the day, you throw it away.
The worse thing is, is to use the batter the next day. Because you know we've all been to these fish 'n chip restaurants where the batter's been a bit doughy and a bit nasty. That's because it's old batter. So you've got seven pounds of flour. We put 4 tablespoons of baking powder. That gives you a bit of air, it aerates it.
We do 3 oz. of malt vinegar. You could use red wine vinegar, it doesn't make that much difference. And we do 6 oz. of salt, which to me is two handfuls. In there we put 120 oz. of water, obviously you don't ever mix it like this at home. I think The Chip Shop batter recipe online is 1 cup of flour and 12 oz. of water, so you can do it by hand.
So guys, this is the batter. It's a little bit thick. If you need to thin out your batter, because it's a little thick, remember you can always add, but you can't take away. It's like salt, you over season something you're screwed. This is the perfect consistency now. So what we're going to do, we use about a cap of food coloring, very little.
Again, with the food coloring. If you're going the egg food coloring, use it very sparingly. You don't need-- I mean I've used maybe a cap and a half to make 100-something orders of fish 'n chips, so it really is a small part of the ingredients, and it is rather strong. Different brands are also different strengths, so just because the brand you bought last week doesn't necessarily mean it's going to be the same as the brand you bought this wee.
All right, and that's the Chip Shop batter. Let me show you a little about the consistency of this batter. As I say, you can make it thinner and it's crispier. You can make it thicker and it's more doughy. This is how we start off. If you look at it on the back of a spoon, you run your finger down it, it's very thin, but it doesn't run into the spoon again.
I think if it's the same consistency of a creme glaze, and if you're doing a lot of frying, because the process is flour first, then batter, the batter gets thicker, because obviously the flour mixes in with it. But this is the perfect batter. You really don't want to keep it for more than four hours. After four hours the gluten starts to work and it starts to get a bit doughy. And that's The Chip Shop Batter.
I double fried crispy battered fish for extra crunch! Fried Fish + Tartar Sauce
Today I am cooking dinner and making crispy fish and chips at home. I will also be making homemade tartar sauce and a side salad. If you are looking for an easy crispy fried fish dinner recipe, give this one a try!
Welcome to the Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home-cooked food.
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⭐️ ITALIAN PASTA SALAD
INGREDIENTS
2 lbs cod fish
1 1/3 ap flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp lemon pepper
1/2 tsp onion powder
1/2 tsp paprika
12 fl oz sparkling water
cooking oil for frying
Tartar Sauce
12 oz mayo
1 Tbsp capers
1 Tbsp fresh dill
1 Tbsp fresh parsley
2 Tbsp scallion
1/4 tsp lemon pepper