aniceguy Posted December 22, 2009 Report Share Posted December 22, 2009 I have come close but no cigar......It cant be that tough as everytime i have fish and chips outside its there......any one got one they want to share.... Link to comment Share on other sites More sharing options...
misfish Posted December 22, 2009 Report Share Posted December 22, 2009 I have used the one from Sobeys.It,s accually very good. Link to comment Share on other sites More sharing options...
tschirk Posted December 23, 2009 Report Share Posted December 23, 2009 The trick is to use ice water...as cold as you can get it...pancake or beer batter will work. It is the extreme temp shift that give the light batter effect. Link to comment Share on other sites More sharing options...
aniceguy Posted December 23, 2009 Author Report Share Posted December 23, 2009 ok is there a specific porpotion of it all Link to comment Share on other sites More sharing options...
DRIFTER_016 Posted December 24, 2009 Report Share Posted December 24, 2009 ok is there a specific porpotion of it all The biggest mistake people make, is making the batter too thick. You want it thin, thin enough that it runs off a fork quite quickly and leaves a thin coating on the fork. Once you get it right it is easy to repeat using the fork drip test. If you make the batter too thick you get that terrible doughy stuff that tastes terrible. Link to comment Share on other sites More sharing options...
MJL Posted December 24, 2009 Report Share Posted December 24, 2009 Here's a basic fish and chip recipe from master chef, Marco Pierre White involving: beer, yeast and flour He's also an avid 'pinner too Link to comment Share on other sites More sharing options...
Ben_Daniels Posted December 24, 2009 Report Share Posted December 24, 2009 The trick is to use ice water...as cold as you can get it...pancake or beer batter will work. It is the extreme temp shift that give the light batter effect. I agree...gotta have the batter on ice... thats how they do it in most of the restaurants I've worked in, seems to make a difference. -Ben Daniels Link to comment Share on other sites More sharing options...
aniceguy Posted December 24, 2009 Author Report Share Posted December 24, 2009 awsome any compete recipies that you care to share Link to comment Share on other sites More sharing options...
Ben_Daniels Posted December 24, 2009 Report Share Posted December 24, 2009 awsome any compete recipies that you care to share Walk into the closest Asian restaurant and say that your from another restaurant down the street and your out of tempura batter...usually they give it to you for free lol. I've had to do this for work a couple times. Mix the powdered batter with water, 50/50 mix, and chill it and your off to the races! -Ben Link to comment Share on other sites More sharing options...
canadadude Posted December 24, 2009 Report Share Posted December 24, 2009 (edited) Google tempura batter you'll get 1000's of recipie's I bet..........the ice water and cold is the secret I just googled tempura batter and like I said you could spend a day sorting through recipies hahahaha Edited December 24, 2009 by canadadude Link to comment Share on other sites More sharing options...
solopaddler Posted December 24, 2009 Report Share Posted December 24, 2009 I've put ice cubes right in the batter to chill it. Like Dave said, not too thick either. Fillets should be cold or at least cool as well. They'll absorb very little grease this way. As far as recipes go I've used the off the shelf Mcormicks tempura batter (I think that's what it was) and it was fine. Doesn't Gerrit have a batter recipe that everyone likes? Link to comment Share on other sites More sharing options...
misfish Posted December 24, 2009 Report Share Posted December 24, 2009 Doesn't Gerrit have a batter recipe that everyone likes? OH YA. Link to comment Share on other sites More sharing options...
aplumma Posted December 24, 2009 Report Share Posted December 24, 2009 You can also make it with ice cold carbonated water with ice cubes to keep it cold it makes it light as a feather ( thanks food network for the tip). Art Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now