Gluten Free Batter
You will need:
(Makes batter for two large onions, chopped into rings, or 20+ prawns, or 4 pieces of fish)
140ml Canada Dry
80g sm Wheat and Gluten free flour ( from Bulk Barn )
1 egg white with a pinch of salt - whisked until stiff
1/2 teaspoon Cayenne ( gluten free)
1 teaspoon of mustard (Dijon is good)
1 tablespoon grapeseed or olive oil
1/2 tsp Salt
Deep Fat Fryer with fresh frying oil
Milk for soaking onions
2 large onions sliced into rings or any veggie of choice – or fresh fish
Method to make onion rings:
Separate the onion rings, place in a bowl and soak in some milk for 10 minutes or more. (You can use the milk later to make a sauce perhaps?)In a large bowl pour in the fizz, add the oil, the salt, mustard and spices. Whisk lightly until mixed. Add a small amount of flour at a time and whisk until mixed.When you are nearly ready to fry - whisk the egg white in a separate bowl until stiff.Gradually and gently stir the batter mix into the egg white until blended.
Drain the onion rings (saving the milk for a sauce if desired).Sprinkle some extra flour on the onions rings and shake until lightly coated.Add about a third of the onion rings to the batter and coat them. Then place in hot fat (with tongs) individually, as quickly as you can, but without splashing any fat. Be sure to always use fresh oil in fryer, to prevent any cross –contamination.
Jamie Tellier © 2010
(Makes batter for two large onions, chopped into rings, or 20+ prawns, or 4 pieces of fish)
140ml Canada Dry
80g sm Wheat and Gluten free flour ( from Bulk Barn )
1 egg white with a pinch of salt - whisked until stiff
1/2 teaspoon Cayenne ( gluten free)
1 teaspoon of mustard (Dijon is good)
1 tablespoon grapeseed or olive oil
1/2 tsp Salt
Deep Fat Fryer with fresh frying oil
Milk for soaking onions
2 large onions sliced into rings or any veggie of choice – or fresh fish
Method to make onion rings:
Separate the onion rings, place in a bowl and soak in some milk for 10 minutes or more. (You can use the milk later to make a sauce perhaps?)In a large bowl pour in the fizz, add the oil, the salt, mustard and spices. Whisk lightly until mixed. Add a small amount of flour at a time and whisk until mixed.When you are nearly ready to fry - whisk the egg white in a separate bowl until stiff.Gradually and gently stir the batter mix into the egg white until blended.
Drain the onion rings (saving the milk for a sauce if desired).Sprinkle some extra flour on the onions rings and shake until lightly coated.Add about a third of the onion rings to the batter and coat them. Then place in hot fat (with tongs) individually, as quickly as you can, but without splashing any fat. Be sure to always use fresh oil in fryer, to prevent any cross –contamination.
Jamie Tellier © 2010
BREADING COAT FOR YOUR FAVORITE FISH
4 ½ oz. Flour
6 oz. milk or beer
1 egg
1 tbs. melted butter
½ tsp. salt
1/8 tsp. Cajun spice seasoning
Mix all into a bowl. Dust each piece with flour then coat each in the batter you just made. Deep fry 375’F for 4-5 minutes until golden brown. Peanut oil is very good but any oil will do.
Serve and Enjoy.
Rod McKenzie ©2009
6 oz. milk or beer
1 egg
1 tbs. melted butter
½ tsp. salt
1/8 tsp. Cajun spice seasoning
Mix all into a bowl. Dust each piece with flour then coat each in the batter you just made. Deep fry 375’F for 4-5 minutes until golden brown. Peanut oil is very good but any oil will do.
Serve and Enjoy.
Rod McKenzie ©2009
PAN FRY FISH
2 Tbs. Coiander
1 Tbs. red chili powder
½ Tsp. Turmeric
1 Tsp. Salt
3 Tbs.White vinegar
1 Tbs. minced garlic paste
Directions: Mix all ingredients with a little water to make a paste. Marinate 10 minutes or longer in solution. Roll fish in flour. Pan fry for 5 minutes on each side using a little vegetable oil. Serve over rice.
Serve and Enjoy.
Rod McKenzie ©2009
1 Tbs. red chili powder
½ Tsp. Turmeric
1 Tsp. Salt
3 Tbs.White vinegar
1 Tbs. minced garlic paste
Directions: Mix all ingredients with a little water to make a paste. Marinate 10 minutes or longer in solution. Roll fish in flour. Pan fry for 5 minutes on each side using a little vegetable oil. Serve over rice.
Serve and Enjoy.
Rod McKenzie ©2009