First, sort the dry ingredients by size.
Then, stir in the water.
Toss with chicken or fish filets for coating.
Put a full lid on the fish.
Fry in a deep fryer until crispy and golden.
Variations and Tips
Variations:
- Herbed Coating: Add dried herbs like oregano, thyme, or parsley to the dry ingredients for extra flavor.
- Spicy Kick: Incorporate cayenne pepper or paprika into the batter for a spicy version.
- Beer Batter: Substitute some of the water with beer for a lighter, crispier texture.
- Coconut Flake Coating: Mix shredded coconut with the flour for a tropical twist, perfect for fish.
- Panko Addition: Use panko breadcrumbs instead of some flour for an extra crunchy finish.
Tips:
- Temperature Control: Ensure your oil is at the right temperature (around 350°F/175°C) for optimal frying. Too low and the coating will absorb oil; too high and it may burn.
- Drying: Pat the chicken or fish dry before coating to help the batter adhere better.
- Resting Time: Let the coated filets sit for a few minutes before frying to allow the batter to set.
- Batch Frying: Avoid overcrowding the fryer to maintain the oil temperature and achieve even cooking.
- Drain Properly: Place fried items on a wire rack rather than paper towels to keep them crispy.
These variations and tips can help you customize the recipe and ensure perfect results every time!
How to Store
- Cooked Chicken or Fish:
- Cooling: Allow the fried items to cool completely on a wire rack.
- Refrigeration: Store in an airtight container in the refrigerator for up to 3 days.
- Freezing: For longer storage, wrap in plastic wrap and then in foil or place in a freezer-safe bag. They can be frozen for up to 2 months.
- Uncooked Batter:
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