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Best Batter Please?

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Orderlimit | 22:10 Fri 22nd Nov 2013 | Recipes
9 Answers
I am possibly the world's cook but experimenting. I recently deep fat fried some mild chillies filled with cream cheese using a packet batter mix but the batter came out a bit soggy. Any tips for a light crunchy batter appreciated !!.

http://i42.tinypic.com/k3x020.jpg

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I tried for ages to make my own batter before settling in this cheap and easy way. Use self raising flour, salt and a pinch of bicarbonate of soda. Add enough cold water to make a smooth batter. Have the oil smoking hot before adding the food, then the batter crisps up immediately. Drain on kitchen paper before serving - I regularly cook haddock in batter like this...
20:15 Sun 08th Dec 2013
They look delicious, better than I could manage!
Question Author
:) thanks Maydup. Taste and smell very nice !
why not just make your won batter? 4oz flour (plain) 1 egg, 1/2 pint milk
Beer batter is light and crispy.
Question Author
Sorry I should have said that I tried making my own batter using fizzy water (watched a few youtube vids), but wondered if anyone had some sort of secret to get that light crispy crunchy batter. Initially, I couldn't even get the batter mix to stick to the chillies before placing them in the oil lol !!
I think you possibly have a little too much batter adhering to your veg.
A thinner layer would probably have been crisper.
And your fat has to be uber hot.
Question Author
Yeah, looking at the pic now I agree the batter is rather thick shoota. Will try a thinner mix using milk as per bednobs suggestion, then a beer mix.
Maybe a tempura batter might be better?
I tried for ages to make my own batter before settling in this cheap and easy way. Use self raising flour, salt and a pinch of bicarbonate of soda. Add enough cold water to make a smooth batter. Have the oil smoking hot before adding the food, then the batter crisps up immediately. Drain on kitchen paper before serving - I regularly cook haddock in batter like this and it's always perfect

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