For the batter
Ingredients
1 cup all purpose flour
1 tablespoon baking powder
1 teaspoon salt (substitute sugar for sweet batter)
1 cup water (substitute beer or whole milk as desired)
Paprika, to taste (optional)
Black pepper, to taste (optional)
Method
Place about a cup of ice water in a medium-sized mixing bowl.
Stir in one large egg. Remove the egg from the refrigerator just before adding, as the egg should be well-chilled.
Stir 3/4 cup of flour and 1/8 teaspoon of baking soda into the egg mixture.
Mix the batter lightly and don't worry about a few small lumps of unmixed flour. Too much mixing will result in doughy, non-crispy tempura.
Keep the tempura batter in the refrigerator while you prepare the foods for frying.
Prepare the foods for frying in the tempura batter ahead of time. If you are making fish tempura, wash and debone the fish, then cut the fish into small chunks. If you are using shrimp in your tempura, the shrimp should be de-veined.
Use the freshest, firmest vegetables you can find to make vegetable tempura. Wash the vegetables thoroughly.
Cut the vegetables into chunks. Avoid soft vegetables, as soft vegetables will become soggy when the vegetables are deep-fried.
Place 2 to 3 inches of cooking oil in a heavy frying pan. You can use nearly any type of oil, including canola, safflower, corn or peanut oil. However, avoid olive oil, which will alter the flavor of the tempura. If you are using a deep fat fryer, fill the fryer to the level recommended by the manufacturer.
Heat the oil to 350 degrees. If you don't have a thermometer, heat the oil then drop about a pea-sized bit of batter into the oil. If the oil is hot enough, the batter will drop to the bottom before it sizzles and bounces quickly to the top of the oil.
For the Fish
4 Snapper fillets cup of flour
Salt and pepper
Method
Wash fish and pat dry with pepper towel.
Sprinkle salt and pepper over the fish and coat fish fillets in flour and then in the tempura batter, then place the food in the hot oil.
Turn each piece once so the food cooks evenly on both sides.
Cook the tempura until the batter is golden brown.
Remove the fried tempura with tongs, then place on a layer of folded paper towels.
For the Chips
How to make crispy potato fries
Introduction
The secret to tasty, successful fries located in two places.
The first is the potato has the right balance of starch and moisture, which unfortunately we can not always control.
The other is the double cooking. The potatoes fried want first low temperature to soften and then to high for crispy exterior.
Cut the potatoes into sticks 10x1x1ek. and place in water.
Rinse, letting the water run for a while.
At this stage the can be preserved in the refrigerator for several hours.
Place the oil in a saucepan and bring to a temperature of 150 ° C.
Drain and pat dry the potatoes well and add the oil.
Attention to the quantity, is not too great. The potatoes should be free swimming in oil without crowding.
Stir occasionally carefully.
Fry until soft and well-being at the limit to begin to dissipate.
This is the hardest part, but as the surface breaks indentation where the oil enters the second stage of frying, and this results in extra crisp surface and special taste.
Drain potatoes, pat dry on paper and salt them lightly with fine salt while still hot.
At this stage we can preserve at room temperature for a few hours or in the refrigerator during the summer months.
Raises the temperature of the oil at 180-190 ° C and fry the potatoes until they get golden colour and crispy.
Here again attention to the amount! Not too many that flooded the pot and boil nor burn so few!
Drain, pat dry on paper, salted with coarse salt and sprinkle top with oregano.
No comments:
Post a Comment