Deep Fry Batter

Deep Fry Batter

This versatile batter is easy to prepare for a good deep fry. A great option is to substitute beer for milk to create a tangier taste profile. A perfect use for deep frying shrimp, fish, chicken, onion rings, mushrooms, etc.

#recipe #batter #deepfry

Ingredients

• 1 cup all-purpose flour

• ¼ cup vegetable or canola oil

• 1 egg

• 1 cup of whole milk

• 1 tsp baking powder

• 1 tbsp corn starch

• 1 tsp Kosher salt

• 1 ½ tsp ground black pepper

• 1 tsp onion powder

• 1 tsp garlic powder

• ½ tsp smoked paprika

Instructions

Wet bowl: Whisk the milk, egg, and oil to thoroughly combine.

Dry bowl: Mix all dry ingredients.

Add the wet bowl to the dry bowl and thoroughly mix to a smooth batter. Let the batter rest for at least 30 minutes before frying.

A Dutch oven is great option to use with neutral oil preheated to 350-375 degrees. Stir batter. Pat-dry the protein, onions, or mushrooms with paper towel and lightly dust with flour before dropping in the batter. Do not crowd the pot when dropping into the oil to allow room for each piece.

Shrimp, onions, and mushrooms usually take 4 minutes. (Calamari 2-3 minutes) Chicken and fish will take 7-10 minutes, depending on thickness. Once you drop the fry, do not touch or turn for the first couple of minutes to be sure the coating takes hold.

Drain on the rack with paper towels underneath the rack.