Deep-fry like a pro with these batter recipes

Deep-frying is a cooking method that suits all types of seafood, from battered scallops and prawns to classic fish and chips. For the best results, use a great batter

Beer batter

Beer batter is light and crisp with a delicious flavour. In a bowl, place 1 cup plain flour and whisk in 1 cup beer to form a lump-free batter. Whisk 2 egg whites to soft peaks and fold into batter.

Heat 1.5 litres vegetable oil in a deep saucepan until oil bubbles up when you dip in a wooden spoon handle or it reaches 180°C on a food thermometer.
Pat fish fillets dry and coat lightly in seasoned flour, shaking off any excess, then dip in the batter. Lay fish away from you in the oil. Cook until golden and crisp.

Batter is sufficient for 6 servings.

Tempura batter

Tempura batter is great for shellfish, small bites and vegetables; it’s thin and very light. To make tempura, you need to inhibit the development of gluten or the batter will be heavy. Including some cornflour and keeping the batter very cold will achieve this.

Combine ¾ cup plain flour with ¼ cup cornflour, make a well in middle and add 1 egg yolk. Whisk yolk with ¾-1 cup soda water (enough to make a runny batter). Add 1-2 ice cubes to keep it cold. Dip items in batter and fry (no need to flour).

This article was first published in Taste magazine.

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