Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: batter, beer, british, chips, course, deep, fish, flour, fried, know your onion, know your onions, knowyouronion, knowyouronions, main | No Comments »
Sift the flour into a bowl, add 2 tbsp of oil and whisk in the beer. The batter should have the consistency of thick paint. If it’s too thick, add a bit more beer. Rest in the fridge for 30min. In the last 15min, transfer it to the freezer.;Heat the oil in a large pan, until 160C (or a bread cube turns golden in 2min). Spread some flour on a plate, season it with salt and pepper, and coat the fish. Beat it to get rid of the excess. Dip it into the cold batter, let the excess batter drop back in and lower the fish into the hot oil. Drip a little more batter with a spoon over the frying fish, so that you have a more irregular coating. Fry for 4-5min, until the batter is golden. Fry them in 2 batches, so as not to cool the oil. Serve with chips and tartar sauce.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: american, batter, beer, deep, dish, fried, know your onion, know your onions, knowyouronion, knowyouronions, onion, onions, rings, side, snack, starter | No Comments »
Mix the flour and beer until smooth and place in the freezer for 20 minutes. Slice the onion in rings around 8mm thick. Heat the oil to 190C. Dip each onion ring in the batter, let the excess drip and dip them in the oil. Fry until brown, turning them once. Sprinkle some salt immediately after frying and drain over kitchen paper. Fry just a few at a time to ensure the oil remains hot.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: batter, carrot, carrots, courgette, dashi, deep, fried, hon, japanese, know your onion, know your onions, knowyouronion, knowyouronions, mirin, onion, onions, potatoes, prawn, prawns, shrimp, shrimps, soy, starter, tempura, vegetables, zucchini | No Comments »
In a chilled bowl, mix the flour, egg and ice cold water to make a lumpy, but thin batter. Leave in the fridge. For the dipping sauce, mix the dashi, water, mirin, soy sauce and bring to the boil. Let it cool to room temperature. Cut the courgette and onions into 1cm slices. Cut the carrots into 1cm sticks and the sweet potatoes in 0,5cm slices. Make a thin cut through the back of the shrimps and remove the veins. Heat the oil to 180C/350F, until a cube of bread browns in a minute. Dip the shrimps and vegetables in the cold batter and deep fry 2 or 3 pieces at a time for 2-4 minutes until cooked through and crisp (not brown). During this process, it’s important to drip more batter over them, so that you create a thicker, uneven and consequently crispier crust. Drain over kitchen paper and serve with the sauce.
