LIGHT BATTER (FOR FRIED FISH, ONION RINGS OR VEGGIES)
This makes a very light crispy and tasty all purpose batter for fried zucchini, shrimp or whatever. Makes enough for two lbs. of fish filets plus a bunch of veggies. You can use plain soda or lemon/lime flavor.
Provided by manushag
Categories High In...
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix baking soda, salt, pepper and flour.
- Add melted butter.
- Add egg and lemon juice.
- Add soda. (add more if batter seems too thick.) Batter will be lumpy, but lumps will cook out, so don't over mix.
- Dip fish or vegetables into dry flour first before dipping into batter. This will help batter stick.
- Fry veggies first in hot oil (350 degrees), then fish.
- Drain on paper towels and keep in warm oven while frying.
- Serve with tartar sauce.
LEMON CIDER
With a quick wave of your kitchen "wand", you can conjure up a beverage that's ripe with flavor. "I got the idea from my sister, who operates an apple orchard with her husband," reveals Annette Engelbert of Bruce Crossing, Michigan. "She's a wizard when it comes to creating new fruit recipes! You can serve it as a refreshing punch for a party or as a warm during on a chilly fall day."--Annette Engelbert, Bruce Crossing, Michigan
Provided by Taste of Home
Time 5m
Yield 4-1/2 quarts.
Number Of Ingredients 3
Steps:
- In a punch bowl, combine cider and lemonade. Float lemon slices on top. , To serve warm, heat cider and lemonade; garnish individual servings with a cinnamon stick.
Nutrition Facts : Calories 142 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 23mg sodium, Carbohydrate 36g carbohydrate (31g sugars, Fiber 0 fiber), Protein 0 protein.
LIGHT CIDER BATTER
Having moved away from drinking beer. I found that my small bottles of Cider make for a great tasting crispy batter. A real treat on white fish.
Provided by kiwi-olympin
Categories Whitefish
Time 8m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix Flour, Salt and Oil in a bowl.
- Beat in Egg and Ice Cold Cider .
- Coat fish directly in mix.
- slowely lower pieces of fish into deep oil using a swirling motion and fry at 180°C.
- Should come out crispy and golden brown.
Nutrition Facts : Calories 161.8, Fat 4.8, SaturatedFat 1.1, Cholesterol 46.5, Sodium 65.5, Carbohydrate 24.1, Fiber 0.8, Sugar 0.1, Protein 4.8
CRISPY CIDER-BATTERED CHICKEN FINGERS
Believe it or not, the best beer batter isn't made with beer! It's actually done with sparkling apple cider, which produces a light, beautifully crispy, and very flavorful coating. Not to mention it's super easy.
Provided by Chef John
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Cut each chicken breast into 6 finger-sized strips, and transfer into a mixing bowl.
- Season with kosher salt, black pepper, and cayenne and toss until evenly coated. Sprinkle the all-purpose flour over top and shake the bowl to coat the strips. Toss until all the surfaces are completely coated, and then transfer onto a rack or plate. Place in the refrigerator, uncovered, for at least 10 minutes, or until ready to fry.
- Meanwhile, whisk self-rising flour and sparkling apple cider together in a mixing bowl to form a thin batter. Batter should be somewhere between a thin pancake batter and a crepe batter, but still thick enough to coat the back of a spoon. Place in the refrigerator to rest for 5 to 10 minutes before using.
- Mix Dijon mustard, vinegar, hot sauce, and sugar together for dipping sauce in a bowl.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Dip each chicken finger into the batter to coat. Deep-fry in batches in the hot oil until golden brown, crispy, and no longer pink in the centers, 3 to 4 1/2 minutes. Drain on paper towels and serve immediately with dipping sauce.
Nutrition Facts : Calories 387.2 calories, Carbohydrate 26.7 g, Cholesterol 64.6 mg, Fat 21.2 g, Fiber 0.7 g, Protein 20.6 g, SaturatedFat 4.1 g, Sodium 916.8 mg, Sugar 4.2 g
BATTER
Use this all-purpose batter to coat and fry fish, chicken or even halloumi. The liquid portion could be made using tap water, sparkling water or even beer
Provided by Charlotte Pike
Time 25m
Number Of Ingredients 3
Steps:
- Take a large mixing bowl and add the flour and ½ tsp fine salt. Whisk together to incorporate the salt. Add the water and whisk until the batter is completely smooth and the flour is fully combined.
- Take the oil and pour into a large, sturdy saucepan with high sides. Heat over a high heat until it reaches 200C. To fry your ingredients, dip them in the batter, allowing any excess to run off, and carefully place into the hot oil. Fry until the batter is a rich, golden brown and crisp. The fried ingredients will likely float on top of the oil when cooked, too. Remove from the oil using a slotted spoon and blot on kitchen towel before serving. Sprinkle with a little flaky sea salt to keep crisp. The batter does not keep well and is best made just before using.
Nutrition Facts : Calories 317 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 0.4 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 1.15 milligram of sodium
HOT BUTTERED CIDER MIX
Put the butter base for this beverage in a decorative jar and attach a copy of the recipe for a great gift from your kitchen. You can omit the brandy for a kid-friendly version. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 10m
Yield 64 servings (2 cups buttered cider mix).
Number Of Ingredients 9
Steps:
- Beat butter and brown sugar until blended; beat in honey and spices. Transfer to an airtight container. Store in refrigerator up to 2 weeks.To prepare hot cider: Place 1-1/2 teaspoons buttered cider mix in a mug. Stir in hot cider and, if desired, brandy.
Nutrition Facts : Calories 136 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 40mg sodium, Carbohydrate 28g carbohydrate (25g sugars, Fiber 0 fiber), Protein 0 protein.
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