Puffy batter for shrimp, mushrooms, etc.? [need help]

[Rona Y.]

This is a recipe for fish and chips, but the batter for the fish was the
puffiest batter I've ever made. It was very crisp, too. I think the
secret, along with the beer (you can use soda water if you don't want to use
beer), is the egg white. If you try it, make sure you don't start the
batter right when you want to eat, because you have to let it sit for about
half an hour (another part of the secret, I think). I made that mistake the
first time I made it, and I was STARVING by the time I could finally eat.

Title: Fish and Chips
Categories: fish
Yield: 6 servings

6 med Potatoes - (abt 1 1/2 lbs)
1 1/2 lb Skinned cod fillets
Lemon wedges; for serving
Tartar sauce; for serving
Malt vinegar; for serving
=== FOR THE BATTER ===
1/2 tsp Baking powder
1 1/4 cup All-purpose flour
1 Tbsp Vegetable oil
3/4 cup Beer
1/4 cup Milk
1 Egg white

Peel potatoes. Square each end and sides. Cut each into 3/4-inch slices.
Stack
slices. Cut into 3/4-inch sticks. Place in a bowl of cold water to soak
for 30
minutes. Soaking removes starch, so potatoes will be crisp when deep fried.
Heat vegetable oil to 350 degrees in a deep-fat fryer. Drain potatoes, pat
dry
using paper towels. Remember to dry thoroughly, any excess water will
splatter
when they are added to the oil. Dip frying basket in oil (this prevents
potatoes
from sticking to it), add potatoes. Lower basket into oil. Deep fry till
just
tender when pierced, and are starting to brown, 5 to 7 minutes. Lift basket
out
of oil, let pot atoes drain. They are now partially cooked. After fish has
been cooked, place the potatoes back in fryer basket, fry till hot, golden
brown, 1 to 2 minutes. Drain on paper towels. For the batter: Sift baking
powder with flour, place in a large bowl. Make a well in the middle of the
flour, add oil and beer, stir with a wooden spoon. Gradually add milk until
incorporated. Do not overmix. Batter will become elastic. Let batter
stand
for 30 to 35 minutes, till thickened. When ready to batter fish, in a copper
bowl, whisk egg whites till stiff pe aks form. Gently fold stiff whites
into
batter, using wooden spoon, until combined. Using a two pronged fork, dip a
fillet in batter, turning to coat thoroughly. Hold it over the bowl, so
excess
batter can drip off. Lower fillet into hot oil, turning once, fry till
golden
and crisp, 6 to 8 minutes. Remove to baking sheet lined with paper towel,
and
keep warm in the oven as you fry the rest. To serve, sprinkle chips with
salt,
decorate fish with lemon wedges. Serve with tartar sauce malt vinegar. This
recipe yields 6 servings.

Recipe Source: TASTE with David Rosengarten
Recipe adapted from Ann Willan's LOOK & COOK

Enjoy!

rona
Mike W wrote in message ...
>I seem to be failing miserably at trying to create a batter that will
>really "puff out" on my shrimp, veggies, etc. Perhaps it's a beer batter
>or similar. If anyone has the secret to deep frying with a batter that
>will give a large puffed-out crispy golden crust to the underlying meat
>or veggi, it would really be appreciated.
>
>Email as well as post would be best as my server is sort of unstable.
>
>Thanks Mike
>
>P.S. If anyone wants a great rub for brisket or venison let me know.
>Cooking takes ten hours at about 185-200F but is worth the time.
>
>P.S.S I seem to have about 125 pounds of wild boar (pig) in my freezer.
>Various large cuts (whole ham, sholder, etc.). Recipe suggestions would
>be welcome.

[Ekitchennews]

Mike,

>I seem to be failing miserably at trying to create a batter that will
>really "puff out" on my shrimp, veggies, etc.

Try this one, I have had good results with it.

1 beaten egg
2/3 cup flour
1/2 cup cornstarch
1 cup cold soda water
Salt and pepper

Be sure the club soda is COLD
++++++++++++++++++

Sandy, Chief Cook and Bottle Washer
EKitchenNews
http://www.ekitchennews.com/

[A Ferszt]

Ekitchennews wrote:
>
> Mike,
>
> >I seem to be failing miserably at trying to create a batter that will
> >really "puff out" on my shrimp, veggies, etc.
>
> Try this one, I have had good results with it.
>
> 1 beaten egg
> 2/3 cup flour
> 1/2 cup cornstarch
> 1 cup cold soda water
> Salt and pepper
>
> Be sure the club soda is COLD
> ++++++++++++++++++
>
> Sandy, Chief Cook and Bottle Washer

We did a batter once, ages ago and used crushed fine rice
noodles (or cellophane/glass noodles...don't remember) to
coat the food. That puffs out spectacularly.

[Tara Danielle]

Hi
I make really thick, fluffy pancakes from scratch, but I use cheap
pancake mix (Aunt J or Bisquick or whatever) as a batter and it works
well.
Bye,
Tara
http://nimbus.ocis.temple.edu/~tpridy/bambi.html (always in progress)

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