Batter masterclass
This fantastic batter masterclass gives you all the info you need to make gluten free, beer, gin and tonic and tempura batter. Happy frying!
Ingredients
Gluten free batter
- 150g SR gluten free flour
- 100ml cider
- Pinch of salt
Beer batter
- 200g plain flour
- 1 tsp salt
- 1 tsp sugar
- 15ml white wine vinegar
- 250ml beer
Gin and tonic batter
- 250g plain flour
- 50ml gin
- 200ml tonic
- pinch salt
- 1 tsp fresh yeast
- Pinch of sugar
Tempura batter
- 100g cornflour
- 150ml cold fizzy water
To coat and fry
- Cod and Haddock fillets
- Portioned onion rings
- Courgette flowers
- Veg oil for frying
Method
For each batter you intend to use, whisk together all the ingredients, dip the haddock in and deep fry for 3 to 4 minutes and then drain.
For the onions dip rings into the batter fry for 2 minutes.
For the courgette flowers fry for 30 seconds.
Ingredients
Gluten free batter
- 150g SR gluten free flour
- 100ml cider
- Pinch of salt
Beer batter
- 200g plain flour
- 1 tsp salt
- 1 tsp sugar
- 15ml white wine vinegar
- 250ml beer
Gin and tonic batter
- 250g plain flour
- 50ml gin
- 200ml tonic
- pinch salt
- 1 tsp fresh yeast
- Pinch of sugar
Tempura batter
- 100g cornflour
- 150ml cold fizzy water
To coat and fry
- Cod and Haddock fillets
- Portioned onion rings
- Courgette flowers
- Veg oil for frying
Method
For each batter you intend to use, whisk together all the ingredients, dip the haddock in and deep fry for 3 to 4 minutes and then drain.
For the onions dip rings into the batter fry for 2 minutes.
For the courgette flowers fry for 30 seconds.
