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Fishandseafood - Batter Long John Silver's Batter Recipes Post by :roger48 Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2486

Click below to download : Fishandseafood - Batter Long John Silver's Batter Recipes (Format : PDF)

Fishandseafood - Batter Long John Silver's Batter Recipes

2 1/2 lbs. fish fillets
1/2 cup beer
1/2 cup self rising flour

2/3 cup beer
1/3 cup lemon juice
1 egg
1/2 cup Bisquick®
1/2 cup self-rising flour

For the batter, in a 1 1/2 quart bowl, whip 2/3 cup beer, lemon juice, egg, Bisquick, and 1/2 cup self rising flour together till smooth. Let stand ten minutes at room temp before using.

In one small bowl put 1/2 cup beer and into another bowl place 1/2 cup flour. Have a cookie sheet on hand. Cover half of it with paper towel for draining fried foods, leave the other half plain for drying coated fish before dipping in batter.

Allow 1 1/2 - 2 1/2 lbs. of fish for 4 people. Cut each in half to resemble triangles. First dip one piece at a time, in beer, allow excess to drip off then coat lightly in flour. Place floured pieces on cookie sheet to dry 2 to 3 minutes. Then pierce with a fork and dip into batter, coat evenly but lightly.

Fry a few pieces at a time in 385 to 400 degree oil, allow 3 or 4 minutes per side of each fish, turning once to brown other side, drain on paper towels. Can be kept warm in a 300 degree oven.

Long John Silver's Batter

Soybean oil for frying
1 cup self-rising flour
1/3 cup dry mustard
1 cup water
1 egg
2 tsp. sugar
2 tsp. salt

Sift mustard and flour together. Heat oil to 400 degrees.

With a mixer blend the flour mixture, water, egg, sugar, and salt.

Dip each fillet into the batter coating generously and quickly drop in oil. Fry about 5 minutes until dark golden brown. Remove and drain.
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Fishandseafood - Seafood Batter Fishandseafood - Seafood Batter

Fishandseafood - Seafood Batter
4 tbsp + flour 2 eggs 1 tsp. sugar 8 dashes of Worchestershire sauce small amount of milk Put everything in the blender and mix together. Add milk to thin out but you want the consistancy of pancake batter. We use the Grandpappy fryer with Peanut Oil.

Fishandseafood - English Fish Batter Fishandseafood - English Fish Batter

Fishandseafood - English Fish Batter
90g plain flour 7g sachet easy-blend dried yeast Pinch of sugar 75mls warm milk 75mls warm water Seasoned flour 4 haddock or cod fillets -- skinned Oil for deep frying Place plain flour in a mixing bowl, and stir in yeast and sugar. Gradually stir in milk and water until a smooth batter is produced. Allow to stand for 45 minutes. Heat oil in a deep-fat fryer to 190*C Dust fish with seasoned flour, then dip into prepared batter, until well coated. Fry fish, two at a time for about 6-8 minutes, or until golden brown and cooked