ll way surprised the batter stayed on the fish. Excellent!
I
For the batter, combine flour, cornstarch, baking powder,
Remove oil from heat.
For the batter, sift flour and cornstarch
kin from fish and discard.
Cut fish into desired
For the batter - Combine all dry ingredients together
Place all the Beer Batter ingredients in a blender; blend
Preheat oil to 375\u00b0 for fish -- 350\u00b0 for other.**.
Mix all
o burn garlic.
Cook for about 2 minutes. Add wine
lices half way through.
For Fish: Mix mayo, Old Bay, cayenne
For Bacon-Mushroom Sauce:
Put
For Fish: Pat fish dry and combine in a
Mix all the ingredients for the marinade.
Add the chicken cubes.
Mix well.
Set aside for 2 hours.
Mix all the ingredients for the batter in a bowl.
Beat well.
The batter should have a thick, but flowing consistency.
Add the marinated chicken cubes to the batter.
Keep aside for 30 minutes.
Deep-fry the chicken in hot oil till crisp.
Place the pakoras on a platter.
Sprinkle with chaat masala and serve.
se 2 pans for the cooking 1 for each fish, I put the
lend until smooth.
For the batter for the fish, combine the flour, salt
For the batter, whisk the flour and beer together until smooth. Season to taste. Heat oil in a large heavy-based saucepan on high until a drop of batter sizzles immediately when added. Dip fish in batter and allow excess to drip off. Carefully lower into oil. Cook in 2 batches, 4-5 mins each, until cooked through and golden brown. Drain on paper towels.
For the tartar sauce, mix mayonnaise, pickles, capers, lemon zest and lemon juice. Season to taste. Spread in bread rolls and fill with the fish, tomato slices and arugula.
e head, bones and skin for the fish stock. Remove the skin
For the batter, mix yeast and 1/4
ATER INSTEAD OF CLUB SODA. FOR EASY GRINDING OF FENNEL SEED
cups worth.
For the Batter:
Warm the milk
Combine all batter ingredients in a mixing bowl.
Cut the fillets into desired sized pieces.
Dust fillets with flour.
Dip the fillets in the batter.
Fry fillets in deep fryer at 375 degrees with at least 2 inches of vegetable oil until golden brown. Don't crowd the fillets while frying.
Drain fillets on paper towels or brown paper bags from the grocery store.
Serve with french fries, tarter sauce, cocktail sauce, malt vinegar and cole slaw or cucumber salad (see Zaar recipe 211355).