Batter is a batter in which various products are dipped before frying. Almost everything is suitable for cooking in batter – fish, seafood, meat, cheese, fruits, vegetables – it is ideal for giving a golden and crispy crust, and a juicy and delicate product will remain inside.
The rules for making the perfect batter:
1. Always prepare the batter in advance and from very cold foods, put it in the refrigerator for 30-60 minutes, and then use it.
2. Eggs for the preparation of batter are divided into whites and yolks, the batter itself is prepared with the yolks, and the whites are whipped into a strong foam and added at the very end of the dough preparation. This will keep your batter light and tender.
3. To check the consistency of the batter, dip a dry spoon in the dough: if the batter is uniformly covered and the spoon does not show through, the batter is ideal.
4. The ratio of the batter and the product to be dipped into it is 100 gr. product per 100 gr. batter.
5. Foods that will be dipped in batter must be dry, otherwise excess water will make it more liquid, and dishes – a failure.
6. Prepare dishes in batter in very strongly heated vegetable oil.
7. Be sure to place prepared foods on paper towels to remove excess fat.
You will find two recipes for good batter HERE! Delicious meals!