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
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.
o burn garlic.
Cook for about 2 minutes. Add wine
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.
For the batter, mix yeast and 1/4
se 2 pans for the cooking 1 for each fish, I put the
ATER INSTEAD OF CLUB SODA. FOR EASY GRINDING OF FENNEL SEED
ay surprised the batter stayed on the fish. Excellent!
I
cups worth.
For the Batter:
Warm the milk
n the beer until the batter is completely smooth and free
ipping into beer batter).
Mix together beer batter ingredients.
Put