Batters Masterclass
Three different batters for the perfect crispy crunch!
Ingredients
- 200g cod fillet, skinless and sliced
- 200g haddock fillet, sliced
- 4 monkfish cheeks
- Shelled prawns
- Large onion rings
- Broccolini
- Asparagus
- Courgettes
Batter 1
- 250g plain flour
- 50ml gin
- 250ml tonic
- Pinch of salt
Batter 2
- 200g gluten free self -raising flour
- 200ml sparkling dry cider
- Pinch of salt
Batter 3
- 15g fresh yeast
- Pinch of salt
- Pinch of sugar
- 200ml beer
- 1 tsp cider vinegar
- 200g plain flour
- Dripping lard or vegetable oil for frying
Method
Heat a fryer to 180c or a deep pan of vegetable oil.
Whisk all the ingredients together for the batter dip all the fish and or vegetables in and fry in batches until crisp then drain on kitchen paper. Season with table salt.
Ingredients
- 200g cod fillet, skinless and sliced
- 200g haddock fillet, sliced
- 4 monkfish cheeks
- Shelled prawns
- Large onion rings
- Broccolini
- Asparagus
- Courgettes
Batter 1
- 250g plain flour
- 50ml gin
- 250ml tonic
- Pinch of salt
Batter 2
- 200g gluten free self -raising flour
- 200ml sparkling dry cider
- Pinch of salt
Batter 3
- 15g fresh yeast
- Pinch of salt
- Pinch of sugar
- 200ml beer
- 1 tsp cider vinegar
- 200g plain flour
- Dripping lard or vegetable oil for frying
Method
Heat a fryer to 180c or a deep pan of vegetable oil.
Whisk all the ingredients together for the batter dip all the fish and or vegetables in and fry in batches until crisp then drain on kitchen paper. Season with table salt.
