"PastaLover" > wrote in message
news:zLVof.54$_L5.51@fed1read06...
> wrote:
> > Hello!
> > Can someone explain how to fry using that batter so that the batter
> > stays on after frying?
> >
> > I think it is called, Tempura. No? Can I also ask for a recipe for
> > the batter?
> >
> > Thanks, from a guy now baching.
> >
> > Mike
> >
>
> Generally, in any kind of coating, whether it be tempura or some other
> sort, the surface of the food has to be prepped to allow for the
> adherence of the coating. Otherwise, the coating will come off before or
> during frying.
>
> A common mistake with batter type coatings is to have the food surface
> wet. Dip it in the coating and into the fryer. The wet surface turns to
> steam under the coating and the coating falls off.
>
> Depends upon what it is that you're frying, food surface texture, flavor
> and all, but use a slight dredging of flour or cornstarch first to give
> a dry surface for the batter to cling to. This is also where you'd want
> certain seasonings, like paprika. Applied on the outside, they'll burn
> from direct contact with the oil. But under the coating, they'll be great.
>
> There are any number of recipes floating around on the web. Also check
> the Asian foods section of your mega-mart. They normally have several
> different kinds of batter mix.

I use a tempura style-ish batter for things like calamari - dredge the
pieces in flour first as you suggest (I use a mixture, the same as I do for
the batter more or less). The batter I make is usually around 70% corn
starch 30% SR wheat flour (roughly - I've never measured - just dump in what
looks about right), and I use beer or soda water, ice cold, dump it in and
mix it up roughly/unevenly leaving it lumpy and relatively thin too and
never leave it standing for this kind of batter - use it almost as soon as
it is mixed up. Always comes out great (light and crispy, and not oil soaked
like a deep fried sponge!), and not like I've had much practice at this
either - only been making batter for a couple years, infrequently.



Shaun aRe