Posted: 6/14/2009 4:09:41 AM EDT
| got some catfish i want to fry up tonight. anybody got any good recipes for a batter? |
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Not a batter, but some of the best breading I've ever had. House-Autry Mills Their fish breading is outstanding. I use it in my deep fryer. |
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If you like crunchy batter...very crunchy batter...use rice flour instead of regular flour.
2 cups rice flour (white or brown) ½ cup rice flour, for dredging ⅓ cup Fine Corn Meal or Flour 1 tbls baking powder 3 tsp salt, plus more for seasoning ½ tsp ground black pepper 1 qt Club SODA water 1 lg egg, white only, lightly beaten 1 1/2lb Fish..cod or haddock fillets work great, but any kind will do. ************************************************************************************************************************************ 1. Heat 3-5 inches of the oil in a cast iron dutch oven to 375 degrees F. 2. In a large mixing bowl, combine the rice flour, baking powder, corn meal, salt and pepper. 3. In a 2nd bowl, combine soda water and egg white. 4. Pour wet ingredients into the flour mixture. Whisk to a smooth batter. Adjust amount of rice flour and SODA water to adjust batter thickness. 5. Spread 1/2 cup of the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off. 6. Carefully lower the battered fish into the oil. 7. Fry the fish for 4 to 5 minutes until crispy and brown. 8. Remove the basket and drain the fish on paper towels; season lightly with salt. Excellent and very crunchy! Batter works great with Onion Rings, but may have to thin the batter a little, but don't over-thin it or it won't stick. Left over fish makes fantastic fish sandwiches the next day. Put fish on tinfoil in 225F oven for 25-30 minutes. The fish will be almost as crunch as when they were removed from the fryer. Put on a bulkie roll with some mayo or tartar sauce and a slice of cheese! I've used this batter with scallops, clams, cod, haddock, onion rings, and they all turned out fantastic. The rice flour doesn't get all gummy and pasty like wheat flour does. |