13
R E C I P E S
Seasoned flour
Coat the meat, fish or chicken with seasoned flour for a
very thin crust. For frying instructions see the individual
recipes.
•
1/2 cup all-purpose flour
•
1/8 tsp pepper
•
1tsp salt
Combine the flour, salt and pepper and place in a shallow
bowl. Wipe the meat, fish or chicken dry and dip into the
seasoned flour. gently remove excess flour. For added flavor,
combine 1/2 tsp. dried leaf thyme, tarragon, basil or poultry
seasonings, or 1 tsp curry powder with the flour.
For a crispier, more golden crust, lightly dust the meat, fish or
chicken with all-purpose flour. Dip the pieces in milk. Roll in the
seasoned flour and place on the wire rack. Allow to stand for
30 minutes so that the coating dries. Roll in flour again in the
coating is still moist.
C o a t i n g s
Crispy batter
A very popular batter with more body-good on meat,
fish, chicken and vegetables.
•
3/4 cup all-purpose flour
•
1 tsp salt
•
1/4 cup cornstarch
•
1 cup water
•
2 tsp baking powder
•
Dry breadcrumbs (optional)
Combine and mix the first four ingredients in a bowl. Add water
and beat with a wooden spoon until smooth. Dip the food,
ensuring that all surfaces are covered. Coat with breadcrumbs if
desired.
Sweet fritter batter
•
1 cup all-purpose flour
•
2 eggs
•
2 tbsp sugar
•
2/3 cup milk
•
1/2 tsp salt
•
1 tbsp vegetable oil
•
1 tsp baking powder
•
1 tbsp vegetable oil
Combine the first four ingredients in a medium-sized bowl. Beat
the eggs until light, and add the milk and oil. Combine the
liquid and dry ingredients; mix well until blended.
Breadcrumb coating
Breadcrumbs make a rich, attractive coating for meat, chicken,
fish and vegetables. If a light golden color is desired, use
breadcrumbs made from sliced white bread. Remove the crust.
dry in a very low oven, taking care not to let the bread brown.
When the bread is dry and crisp, crush into crumbs. For a
darker coating, do not remove the crust or allow the bread to
brown lightly before crushing it into crumbs.
Prepare three shallow dishes: one containing seasoned flour,
one containing beaten egg mixed with 1 tsp of oil, and one
containing dried breadcrumbs. Dry the food well before coating.
Dust lightly with seasoned flour and shake gently to remove
excess. Dip the flour-coated food into the egg mixture, ensuring
that the food is entirely coated. Allow any excess to drip off.
Cover with dry breadcrumbs, ensuring that all surfaces are
entirely coated.
Place on the rack to dry for about 20 minutes before frying.
Sweet fritter batter
•
1 cup all-purpose flour
•
2 eggs
•
2 tbsp sugar
•
2/3 cup milk
•
1/2 tsp salt
•
1 tbsp vegetable oil
•
1 tsp baking powder
•
1 tbsp vegetable oil
Combine the first four ingredients in a medium-sized bowl. Beat
the eggs until light, and add the milk and oil. Combine the
liquid and dry ingredients; mix well until blended.
573653 GB 5-12-2000 09:37 Pagina 13
