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How to Make Basic Batter for Fried Food | Deep-Frying

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About How to Make Basic Batter for Fried Food | Deep-Frying

Explore How to Make Basic Batter for Fried Food | Deep-Frying with 1,147,972 views, 4,532 likes, and 273 comments. Experience the impact of this video content that has captured audience attention.

Enjoy fried everything with these amazing products for creating basic batter! Gourmet Malt Vinegar: 🔗https://amzn.to/3x2OjzN Organic Red Wine Vinegar: 🔗https://amzn.to/3J8sJw9 Air Fryer Oven Combo: 🔗https://amzn.to/3J8vQnP Farms Dried Whole Egg Powder: 🔗https://amzn.to/3LGjMvC Stainless Steel Frying Pan with Stay-Cool Handle: 🔗https://amzn.to/36Y20VU Check out these key ingredients for making a delicious deep-fry batter! Enriched Unbleached All Purpose Flour: 🔗https://amzn.to/3iXL2cB Hill Farm Dry Malt: 🔗https://amzn.to/3JYkfsP Mature Aged Black Vinegar: 🔗https://amzn.to/3IODF1S Himalayan Pink Salt Fine Grain: 🔗https://amzn.to/3LxTVWW Oil-Based Food Coloring: 🔗https://amzn.to/375UBDX Watch more How to Deep Fry Food videos: http://www.howcast.com/videos/511540-How-to-Make-Basic-Batter-for-Fried-Food-DeepFrying All right, so this is the basic Chip Shop batter. I'm making a full recipe today, because we're going to be open for business and I might as well. We use seven pounds of flour. We've been doing this 12 years now, so we don't really need to weigh these things. We know what seven pounds of flour is. When you've used your batter for the day, you throw it away. The worse thing is, is to use the batter the next day. Because you know we've all been to these fish 'n chip restaurants where the batter's been a bit doughy and a bit nasty. That's because it's old batter. So you've got seven pounds of flour. We put 4 tablespoons of baking powder. That gives you a bit of air, it aerates it. We do 3 oz. of malt vinegar. You could use red wine vinegar, it doesn't make that much difference. And we do 6 oz. of salt, which to me is two handfuls. In there we put 120 oz. of water, obviously you don't ever mix it like this at home. I think The Chip Shop batter recipe online is 1 cup of flour and 12 oz. of water, so you can do it by hand. So guys, this is the batter. It's a little bit thick. If you need to thin out your batter, because it's a little thick, remember you can always add, but you can't take away. It's like salt, you over season something you're screwed. This is the perfect consistency now. So what we're going to do, we use about a cap of food coloring, very little. Again, with the food coloring. If you're going the egg food coloring, use it very sparingly. You don't need-- I mean I've used maybe a cap and a half to make 100-something orders of fish 'n chips, so it really is a small part of the ingredients, and it is rather strong. Different brands are also different strengths, so just because the brand you bought last week doesn't necessarily mean it's going to be the same as the brand you bought this wee. All right, and that's the Chip Shop batter. Let me show you a little about the consistency of this batter. As I say, you can make it thinner and it's crispier. You can make it thicker and it's more doughy. This is how we start off. If you look at it on the back of a spoon, you run your finger down it, it's very thin, but it doesn't run into the spoon again. I think if it's the same consistency of a creme glaze, and if you're doing a lot of frying, because the process is flour first, then batter, the batter gets thicker, because obviously the flour mixes in with it. But this is the perfect batter. You really don't want to keep it for more than four hours. After four hours the gluten starts to work and it starts to get a bit doughy. And that's The Chip Shop Batter.

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