This is a proven technique deployed in many Asian fried recipes, such as Honey Chicken and Sweet & Sour Pork. We need to use a combination of rice and normal flour. Just using normal flour doesn’t cut it – it goes soggy within minutes. This concept is fairly common knowledge these days in the culinary world, a technique deployed in all my batter-coated fried foods such as everybody’s favourite Honey Chicken and The shock of cold batter hitting the hot oil makes it go super-crispy. Ice cold beer is used to make the batter cold. Yeast and carbonation in beer acts like yeast in bread, making the batter go puffy as it cooks so it’s thin and light rather than thick and greasy. It’s the fish batter used by all the best fish ‘n chips shops.
When it comes to fish, a fry batter made with beer yields the best result for a light, puffy, ultra crispy coating that stays crispy well beyond the time it takes to serve and eat it. Meanwhile the shock of ice-cold batter hitting hot oil makes it super-crispy – and what’s more, it stays crispy for ages.ĭon’t believe me? Just LISTEN to the crunch in the recipe video! Serve with French fries for the ultimate fish ‘n chips experience at home.
The yeast and carbonation in beer makes the fish batter delicate and puffy, like at good fish ‘n chip shops. For the lightest, crispiest fried fish, you can’t beat Beer Battered Fish.
0 kommentar(er)
