Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, fish batter fry. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
How to make Kolkata Style Fish Batter Fry Recipe Fish & Crispy Batter Fry Recipe - In Bengali. While the simplest coating for fried fish is simple seasoned flour, batters form a protective coating Below are five basic batters that work well with fish and seafood. All you need for this fish batter is flour, salt, baking powder, milk, and water.
Fish batter fry is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Fish batter fry is something which I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have fish batter fry using 11 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Fish batter fry:
- Get Flour/maida -100g
- Take Fish fillet finely cut (preferably basa)
- Make ready Baking soda-pinch
- Prepare Egg(optional) -1
- Make ready Water
- Take Salt accordingly
- Prepare Turmeric-pinch
- Make ready Baking powder -pinch
- Take Coriander (finely cut)
- Take 50 g Corn flour
- Get Vegetable oil
I did some experimenting, and this fish batter is great! Fried battered fish is one delicacy that you cannot have enough of, particularly if you like fish and seafood. The problem comes when you want to warm its leftovers. Having it cold puts you in the risk.
Instructions to make Fish batter fry:
- Mix flour (maida) and corn flour, beat an egg and pour water accordingly to make a fine paste
- Add baking soda, and baking powder and turmeric and salt a pinch to it
- Smear the fish in batter and keep aside for few min
- Add coriander leaf in batter to enhance taste
- Deep fry the fish in hot oil in medium flame and serve it hot
The problem comes when you want to warm its leftovers. Having it cold puts you in the risk. Photograph: Felicity Cloake for the Guardian. Proper fried fish is a true British art form - and needs little in the way of fancy embellishments. On The Water's Andy Nabreski prepares his least favorite fish, in the name of science!
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