8
COATINGS AND BATTERS
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 will
not stick to frozen foods.
Seasoned flour
Thicker coatings do not 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
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.
1.
Coat in seasoned flour, to dry the food. Dip in beaten egg, then breadcrumbs, repeat till fully
coated. Press well, then shake off any excess.
2.
Fresh breadcrumbs give a rough appearance. Make dry breadcrumbs or raspings 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
• pinch of salt
• 5ml (1tsp) cooking oil
• 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.
Fritter batter with egg white
• 100g plain flour
• 1 egg, separated
• 150ml liquid (cold water, milk, beer)
• 15ml (1tbsp) cooking oil
• pinch of salt
Sift the flour and salt into a bowl. Stir in the egg yolk, then the liquid. Beat in the oil. Just before
it's needed, whisk the egg white and fold into the batter.
Crispy Chinese batter
• 75g cornflour
• 5ml (1tsp) cooking oil
• 1 large egg good
• pinch of salt
• 10ml (2tsp) baking powder
• cold water
Mix the egg, cornflour, salt, oil, and enough cold water to form a creamy base on which to add
either egg and breadcrumbs or batter. It holds the other coatings on the food.
Note: If using a liquid batter for coating food, ensure that you lower the empty basket into
pre-heated oil first then gently lay batter coated food into the oil. This will avoid the
batter from sticking on or dripping through the basket when cooking.
