How to Make a Great Batter
First let me say when it comes to batter recipes . . . NO eggs! With the exception of egg whites in the tempura batter (which I will cover at a later date), eggs are the enemy to a good batter, they make them soggy, spongy and more like a cake mixture. So if you have a batter recipe with eggs in it, do me a great favour and ceremoniously burn it !
Baking Powder Batter
Ingredients
Flour 150 gm
Hercules baking powder 15 gm
Water sq
Method
* Sieve the flour and baking powder at least twice to evenly distribute gluten content and the baking powder
* Add enough water to form a smooth batter; the mixture should be kept quite thin or the batter will take too long to cook and the fish will dry out
* For aesthetic purposes a little yellow food colour may be added if preferred
* This batter may now be used without resting
Chef's Tip
There are two types of baking powders
* slow activating : that must be allowed rest and 'ferment'
* instant heat : these activate immediately on contact with heat and are best recommended for batters, such as the Hercules brand
Beer batter
As above but replacing the water with a good yeasty beer.
Yeast batter
flour 150 gm
yeast 15 gm
water sq
sugar sq
Method
*Sieve the flour at least twice to evenly distribute gluten content and place in a cool oven to warm
*Dissolve the yeast in a little warm water with a pinch of sugar
*Make a well in the flour and pour in the yeast
*Sit in a warm place (not over 37ºC) until the yeast starts to bubble
*Combine the flour and yeast with enough water (approx. 200 ml) to form a smooth batter
*To allow the yeast to fully activate, allow the batter to rest for at least 30 minutes
*It is recommended that the batter is tested before using, as the warmth of the kitchen, the water, the flour will all effect how quickly or slowly the yeast ferments
* Add seasoning at this stage, if added earlier the salt may destroy the yeast
Enjoy and bon appetit . . . . .
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