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:
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