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Full Online Book HomeLearning KitchenFishandseafood - English Fish Batter
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Fishandseafood - English Fish Batter Post by :67109 Category :Learning Kitchen Author :Unknown Date :February 2012 Read :962

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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 through. Serve with freshly cooked chips.
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2 1/2 lbs. fish fillets oil 1/2 cup beer 1/2 cup self rising flour Batter: 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,
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1 1/2 cups flour 1 pkg. dry yeast 1 egg 1 cup beer (Coors worked) 1/2 cup hot water 1/2 tsp. salt Mix the yeast and flour together. In another bowl beat together the egg, hot water and salt. Add the beer to the egg mixture. Next beat in the flour and yeast. Drop fish into batter and cover thoroughly. Fry in hot oil. Drain on paper towels after removing from oil. This also makes the crumbles that Long John Silvers and Captain D's has.
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