I use flour, salt, pepper and some cajun seasoning & wrap in alum foil with lemn or orange slices on the grill! Also add some a bit of beer to my batter sometimes.
Instead of normal flour, drop into Kakulas Bros (sp?) and get some potato flour. Quantity depends of how much you're cooking.
To that add some Tinder Box Herb Sprinkle. Most small health food places sell it. If you're ever passing through Balingup drop in and have a look at their range. Great cooking herbs.
Lastly, add the beer of your choice to get the consistancy you want. Heavier mix means thicker batter. I like Premium Dry or Hoegaarden for the best taste.
As a bit of a variation, you can add very finely diced chilli and even lemon.
mix the flour together and add a touch of salt. break the egg into it and start sirring. Add the beer bit by bit as you stir to get the batter to the consistency you want. chill it in the fridge for about an hour before use. My cousin (a chef) reckons its best to substitute some of the plain flour for corn flour, but IMO is not necessary.
Make sure your oil is HOT! The bestest lightest batter is made from using very cold batter and very hot oil.
200g plain flour
200g white rice flour, plus extra for dusting
1 tsp baking powder
1 tbsp honey
300ml vodka
300ml lager
1 Tip the plain flour, rice flour and baking powder into a bowl. Put the honey and vodka into a jug, stir, then add to the flour to create a batter mix. Open the lager and stir it into the batter until just combined. It doesn’t matter if the consistency is a little lumpy. The most important thing is to open the lager just before stirring and transferring to the siphon (see step 2), to retain as many bubbles as possible.
2 Transfer the batter to a jug, then pour it into a soda siphon. Charge the siphon with three CO2 charges and put it in the fridge for a minimum of 30 minutes.
You now have the best fish/seafood batter known to man.....
danno
Posts: 1675
Date Joined: 12/07/09
dont you just use egg and
dont you just use egg and bread crums?
cheers
Yo-Zuri, Harimitsu, Shimano, Diawa, Evergreen, Yamashita which one do you choose?
Pb squid of 32cm hood.
Dreamtime
Posts: 385
Date Joined: 21/09/09
batter
i dunno really i rang the old lady and said flour egg a bit of cornstarch and water with salt and pepper, ive had way better though!
danno
Posts: 1675
Date Joined: 12/07/09
yer that for salt and pepper
yer that for salt and pepper squid ay.
i lik the bread crums way. but that me
cheers danno
Yo-Zuri, Harimitsu, Shimano, Diawa, Evergreen, Yamashita which one do you choose?
Pb squid of 32cm hood.
AmericanBen
Posts: 150
Date Joined: 26/01/09
Batter
I use flour, salt, pepper and some cajun seasoning & wrap in alum foil with lemn or orange slices on the grill! Also add some a bit of beer to my batter sometimes.
Dreamtime
Posts: 385
Date Joined: 21/09/09
joy!
that sound joy, definatly gonna have to give that a go.
bear
Posts: 185
Date Joined: 30/03/06
Instead of normal flour,
Instead of normal flour, drop into Kakulas Bros (sp?) and get some potato flour. Quantity depends of how much you're cooking.
To that add some Tinder Box Herb Sprinkle. Most small health food places sell it. If you're ever passing through Balingup drop in and have a look at their range. Great cooking herbs.
Lastly, add the beer of your choice to get the consistancy you want. Heavier mix means thicker batter. I like Premium Dry or Hoegaarden for the best taste.
As a bit of a variation, you can add very finely diced chilli and even lemon.
HuggyB
Posts: 2514
Date Joined: 03/08/08
my batter recipe
1/2 cup of plain flour
1/2 cup of self raising flour
1 egg
1 stubbie of your favourite beer
pinch of salt
mix the flour together and add a touch of salt. break the egg into it and start sirring. Add the beer bit by bit as you stir to get the batter to the consistency you want. chill it in the fridge for about an hour before use. My cousin (a chef) reckons its best to substitute some of the plain flour for corn flour, but IMO is not necessary.
Make sure your oil is HOT! The bestest lightest batter is made from using very cold batter and very hot oil.
The Terrorist - coming to a fishing spot near you.........
seansurfy
Posts: 475
Date Joined: 09/08/06
200g plain flour 200g white
200g plain flour
200g white rice flour, plus extra for dusting
1 tsp baking powder
1 tbsp honey
300ml vodka
300ml lager
1 Tip the plain flour, rice flour and baking powder into a bowl. Put the honey and vodka into a jug, stir, then add to the flour to create a batter mix. Open the lager and stir it into the batter until just combined. It doesn’t matter if the consistency is a little lumpy. The most important thing is to open the lager just before stirring and transferring to the siphon (see step 2), to retain as many bubbles as possible.
2 Transfer the batter to a jug, then pour it into a soda siphon. Charge the siphon with three CO2 charges and put it in the fridge for a minimum of 30 minutes.
You now have the best fish/seafood batter known to man.....
fishing fanatic
Posts: 743
Date Joined: 01/05/09
buy tempura batter and just
buy tempura batter and just dip them in there =D then when they cooked put a bit of salt and lemon on them