Want batter recipe for deep frying (not healthy/don't care!)

[Apple]

There has to be at least a few people who use a deep fryer!

I'm looking for a good batter/breading recipe to use on a variety of different foods.  Every now and then I just crave something deep fried, so give me what you've got.  I'd like to keep a jar on hand that can be mixed up in small portions, or a lot at once.

I made a copycat blooming onion the other night, and while it was good, I want to try something else.  While I did the onion, I also threw in a few asparagus spears, and they turned out really good too.

Methods also welcomed.  I've made chips, fries, the onion, and asparagus.  My son has done some chicken strips that turned out well.

Oh, and if you have a great beer battered fries recipe, I'd love that too!

[haapai]

google

[Apple]

Feb 21, 2018 16:15:15 GMT -5 haapai said:

google

I prefer "known" recipes.

[haapai]

Better Homes and Gardens then, but if you're dealing with beer-battered anything, the devil is in the draining. 

Look, I'm willing to overlook the basic unhealthiness of deep-frying stuff, but "beer-battered" takes things to a new level of not-good-for-you.  It browns up so fast and, if put on too thickly, is basically a blanket of oil-sponge. 

It's pretty much a sin for me to be giving you tips on how to beer-batter stuff this early in Lent.  Not because it would be too luxurious, but because your ticker couldn't handle it. 

Be healthy, get obsessed with tempura.  You'll live longer. 

[Apple]

Feb 21, 2018 16:57:04 GMT -5 haapai said:

Better Homes and Gardens then, but if you're dealing with beer-battered anything, the devil is in the draining. 

Look, I'm willing to overlook the basic unhealthiness of deep-frying stuff, but "beer-battered" takes things to a new level of not-good-for-you.  It browns up so fast and, if put on too thickly, is basically a blanket of oil-sponge. 

It's pretty much a sin for me to be giving you tips on how to beer-batter stuff this early in Lent.  Not because it would be too luxurious, but because your ticker couldn't handle it. 

Be healthy, get obsessed with tempura.  You'll live longer. 

I eat from the garden all summer, can my own food, make pretty much everything from scratch, and very rarely drink (a few drinks a year), rarely do fast food. I'm good with deep frying on occasion.

The tips for beer battered stuff will be good for me to keep in mind, since I've never done anything with it.

[chiver78]

a friend of mine brings this pretty amazing jalapeno lager with her from PA when she comes up for a long weekend. roommate and I aren't really big beer drinkers, but it makes amazing batters.  

we loosely follow this for onion rings, adding more seasonings to taste (cumin, cayenne, etc)  and no joke, this KFC copycat recipe for fried chicken on its own. chicken and waffles is a little more complicated. the waffles are jalapeno cheddar, without the extra cheese melted on top. the chicken is a two-step that includes a buttermilk soak. 

I've got a deep fryer and an air fryer. the only thing I would caution is that the onion rings do not work well in the air fryer, they stick too much. enjoy, please pass my apologies along to your arteries.  

[Apple]

Feb 21, 2018 17:26:46 GMT -5 chiver78 said:

a friend of mine brings this pretty amazing jalapeno lager with her from PA when she comes up for a long weekend. roommate and I aren't really big beer drinkers, but it makes amazing batters.  

we loosely follow this for onion rings, adding more seasonings to taste (cumin, cayenne, etc)  and no joke, this KFC copycat recipe for fried chicken on its own. chicken and waffles is a little more complicated. the waffles are jalapeno cheddar, without the extra cheese melted on top. the chicken is a two-step that includes a buttermilk soak. 

I've got a deep fryer and an air fryer. the only thing I would caution is that the onion rings do not work well in the air fryer, they stick too much. enjoy, please pass my apologies along to your arteries.  

Haha, and thank you!

The only previous experience I have with a deep fryer was when I worked in a pizza restaurant with buffet, and the batter mix came in a bag (with the times for each item on a sheet on the wall).  Sometimes I really miss those fried potato slices though! (similar to Shakey's Nojos, since the boss used to run a Shakey's franchise before branching off on his own).  We've had a small fryer for a year now, and have barely used it.  I don't like to waste time, food, and calories trying to find "the one" (like I did with a cookie recipe...)

[chiver78]

cheers, I understand completely. the first year I lived in my house, the guest room basically had a revolving door, so I had lots of "lab rats" to quality test things. the consensus settled on the links I posted, with some tweaks to taste. the best part was that I wasn't stuck with tons of leftovers, too. 

as far as frying, I've found the best results with peanut oil (as long as nobody has allergies) or canola. the onion rings have always done the best with canola, not really sure why that is. 


and I know you're out west, I'm on the east coast. what's Shakey's? closer to a McDonald's or a Five Guys? I've never heard of it before. 

[irishpad]

Feb 21, 2018 18:09:44 GMT -5 chiver78 said:

and I know you're out west, I'm on the east coast. what's Shakey's? closer to a McDonald's or a Five Guys? I've never heard of it before. 

We had some Shakey's here in the upper Midwest.   They were pizza palors.    Not sure if the same for Apple

[Knee Deep in Water Chloe]

Have fun! DH disposed of our deep fryer a few years ago. I miss it.

[saveinla]

Shakeys is a pizza parlor famous for their pizza, mojo potatos and salad bar.Here's a copy cat recipe


www.geniuskitchen.com/recipe/shakeys-mojo-potatoes-198629

[weltschmerz]

Cornstarch in your batter will make the results more crispy.

[weltschmerz]

Oh, and don't pile your cooked chicken or whatever on a paper towel on a plate.

Use a raised rack, where air can circulate. Otherwise, your food will get soggy.

[weltschmerz]

I usually wing it, depending on what ingredients I have on hand.

I dip seasoned fish or chicken in beaten egg with a bit of hot sauce, something fizzy, like beer or even 7-Up. You can also use buttermilk.

Then dredge the meat in flour with corn starch, a bit of baking soda, garlic powder, onion powder, S&P and whatever other spices you like.


I have no quantities, sorry, I cook by feel.

Sometimes I make a batter instead, but it's basically the same ingredients.

[chiver78]

you wing it? lol...






sorry. just struck me as funny in a thread asking for batter recipes for fried chicken. 😛

[weltschmerz]

See what I did there?   

[Apple]

Thanks, everyone!  I'm sure I'll do things by feel more once I get a handle on it, but tips and recipes are great.

Yes, Shakey's was a pizza place, and then he (my former boss) did his own.  I loved the mojos (and my boss's nojos-- can't violate the copyright there), so I will definitely be trying the copycat version.  Digging into the bottom of a bin of potatoes would freeze my arms to the elbows, and send tingles up to my shoulders, but once they were cooked they were so good (with a little bleu cheese dressing to dip them in).  He went out of business right after I left for my current career, so I haven't had those in years.

[weltschmerz]

I want to make this twice-fried Korean chicken.

It sounds really delicious.


mykoreankitchen.com/korean-fried-chicken/

[chiver78]

it does, until you realize it calls for more ketchup than gochujang. maybe tweak with tomato paste, a little water, and your own 57 spices?

[weltschmerz]

I tweak everything. That's why I don't bake.

Baking has to be exact.

[Apple]

Feb 22, 2018 1:59:40 GMT -5 weltschmerz said:

I want to make this twice-fried Korean chicken.

It sounds really delicious.


mykoreankitchen.com/korean-fried-chicken/

I wonder if this is what my son made the other night while I was out of town.  He called to ask where I moved the ginger to, if we had any sesame seeds or potato starch, and where something else was.  I'll have to remind him I said he had to make some for me...

[Apple]

Feb 21, 2018 20:46:43 GMT -5 Knee Deep in Water Chloe said:

Have fun! DH disposed of our deep fryer a few years ago. I miss it.

This one will go with my son when he leaves, since it was his Christmas present.  Then I'll have to decide whether I replace it or not.

[weltschmerz]

Feb 22, 2018 2:23:38 GMT -5 chiver78 said:

it does, until you realize it calls for more ketchup than gochujang. maybe tweak with tomato paste, a little water, and your own 57 spices?

I would use Thai Sweet Chili Sauce instead of ketchup.

[Deleted]

Take enough mince for the number of people. Fry until cooked. Add baked beans, chopped plum tomatoes with plenty of juice. Stir and heat in pan. Add gravy Granules and mix with desired amount of curry powder. When properly mixed put in dish in oven. Mash boiled potatoes and cover meat mixture.  Add good helping of cheese on top and melt under grill.
Serve with pineapple rings. 

After meal take siesta. 

[weltschmerz]

What are gravy granules?

[trevorw2539]

Mar 12, 2018 14:40:48 GMT -5 weltschmerz said:

What are gravy granules?

Gravy powder in granules (small lumps - like demerara sugar)..  Granules dissolve in the Plum Tomato juice rather than making separate gravy. 

[weltschmerz]

I've never seen that here. I guess it's a US thing.

We do have gravy powder.

[Artemis Windsong]

Shore lunch breading.

[I Am Caine]

Beer Batter Fish & Chips

Ingredients:

Canola oil, for frying

1 pound firm fleshed fish fillets (cod, haddock, orange roughy, snapper, mahi-mahi, etc.)

28oz bag frozen steak fries, thawed

3 cups flour, divided

1½ tsp baking powder

1 tsp salt

½ tsp pepper

2 eggs

12 ounces stout beer

Alternate Ingredients:

Canola oil, for frying

1 firm fleshed fish fillet

7 oz bag frozen steak fries, thawed

1 cup flour, divided

½ tsp baking powder

¼ tsp salt

⅛ tsp pepper

1 egg

3 ounces stout beer*


Instructions:



Cut the fish fillets into 4oz pieces. Place 1 cup of flour into a shallow pan. Mix the remaining 2 cups of flour with the baking powder, salt, pepper, eggs and beer in a large bowl and whisk it until you get a smooth batter.

Pour 3 inches of canola oil into a deep fat fryer or large pot and heat the oil to 325oF. Put the steak fries in the hot oil and fry them for 2 to 3 minutes, until just cooked through. Remove the steak fries and place them on paper towels or a brown paper bag to drain.

Increase the oil temperature to 375oF.

Dredge the fish fillets in the pan of flour, and then dip them into the batter, letting the excess drip back into the bowl. Gently lower the fish fillets into the hot oil and fry them for 4 to 5 minutes, turning once, until the batter is brown and crispy. Do not crowd the pan. Once they are browned, remove the fillets from the oil and allow them to drain on paper towels or a brown paper bag.

Put the steak fries into the 375oF oil and fry until golden and crispy. Fish & chips is traditionally served wrapped in yesterday’s newspaper, with lemon wedges and tartar sauce for the fish and malt vinegar for the chips.

* If you have a no alcohol thing going, replace the beer with sparkling water.