8
58 Steam forms inside the food, keeping the oil out.
59 The food cooks uniformly – firm and crisp.
coatings
60 Coat all foods, except those high in starch, like potatoes and
doughnuts. The coating protects the food, helps prevent juices
leaking into the oil, and gives a crisp, tasty result. Generally,
coatings won’t stick to frozen foods.
seasoned flour
61 Thicker coatings don’t stick well to wet/damp foods, so coat
them first in seasoned flour. Use on its own to coat small whole
oily fish like whitebait.
egg and breadcrumbs
62 Popular on fish, chicken, and scotch eggs, it gives an attractive,
crisp, crunchy exterior. Ideal for foods that are to be served cold,
as it stays crisp for hours.
•
coat in seasoned flour, to dry the food.
•
dip in beaten egg, then in breadcrumbs – repeat till fully coated
•
press well, then shake off any excess.
•
Fresh breadcrumbs give a rough appearance. Make dry raspings
or breadcrumbs by baking scraps of bread till golden, then crush
or process to a fine crumb.
basic batter
100g self raising flour
pinch of salt
cold water
Just before it’s needed, mix the salt and flour with enough water to
form a smooth cream that will coat the back of a spoon.
basic fritter batter
100g self-raising flour
5ml (1tsp) cooking oil
pinch of salt
cold water
Sift the flour and salt into a bowl. Stir in the oil. Just before it’s
needed, stir in enough water to form a smooth batter.
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