Batter for deep-fried fish and chicken is a basic recipe that can be adapted according to your tastes. Some people prefer crispy batter, while others prefer a cake batter. After you know which type of batter you prefer, experiment with seasonings for added zest. Besides the batter, you will need to learn how to cook with hot oil. You want your fish or chicken to be tender and without soggy grease.
Heat the deep fat fryer to 190 degrees C. Make sure there is enough oil in the fryer to completely cover the fish or chicken when frying.
Sift the flour, baking powder and salt together. Place in a medium bowl. Make a well in the centre for the liquids. If you are using milk and water, use 1/2 cup each. If you are using the beer, use 1 cup. Pour the liquids into the well and beat until smooth.
Dip the fish or chicken into the batter, letting the extra batter drip off. Place one layer of the fish or chicken into the frying basket.
Fry the pieces for three or four minutes until they are a nicely browned. Remove from the fryer, let the basket drip off excess oil and then place the pieces on paper towels to absorb additional oil. Serve immediately.
Beat one egg well and add to the liquids (milk and water or beer). Sift the flour, baking powder and salt together and place in a separate bowl.
Make a well in the centre of the dry ingredients. Pour in the liquid mixture and beat until smooth.
Dip the fish or chicken into the batter mixture, letting the excess batter drip off. Place one layer of the fish or chicken in the frying basket.
Cook in 375-degree oil for three to four minutes. Remove when the batter is nicely browned. Let the excess oil drip off, and then place on paper towels. Serve immediately.
Add 1/4 tsp of Tabasco sauce to the batter. Add 1 tbsp of lemon juice to the batter. Try garlic salt instead of regular salt.
Do not crowd the frying basket with too many pieces of fish or chicken.