Bengali Spicy Fish Batter Fries Recipe by Foodie's Hut 0019 YouTube
1⁄2 teaspoon paprika. 1⁄2 teaspoon salt. 1⁄2 teaspoon black pepper. 3⁄4 cup lager beer (5 to 6 ounces - not a hoppy or bitter beer) peanut, canola or vegetable oil (enough oil to come up 3 inches high in a medium pan or pot) Sandwich assembly. 2 soft hamburger buns (link to recipe) spicy sandwich sauce (link to recipe)
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mix the batter. mix all the ingredients for the batter and stir with a whisk or with a spoon; then dip the fish into it and fry in the hot oil. (You may use the batter for some shrimp too) Let fish fry until thoroughly golden brown and crispy. let it drain excess oil into a bowl or plate lined with paper towel.
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To Use: Heat oil in a deep fryer to 365 degrees F (185 degrees C) Dip fish fillets into the batter to coat. Carefully lower fillets, one at a time, into the hot oil. Fry several fillets at a time, turning once, until cooked through and golden brown, about 2 minutes per side. Drain on paper towels.
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Get your dry batter ingredients together. Slowly pour lager into dry ingredients. Whisk it all together. Add the lemon juice and pat the ground spices into the fish. Dredge the fish in flour unless you are gluten free. Shake off excess. Thoroughly coat the fish in the batter. Carefully and slowly add the fish to the oil.
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Season the fish well on both sides with salt and pepper (key!). Mix the flour and paprika on a plate. Coat fish on both sides with flour, pressing down firmly so it adheres, but shake well to remove excess. (Note 2) Heat a heavy based skillet (normal or non stick) over medium high heat until you see wisps of smoke.
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Remove fillets from batter, and allow excess batter to drip off, leaving a thin, even coating. 5. Fry Fish. Gently place two battered fillets in hot oil. Fry, turning occasionally with a fish.
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Cooking Instructions. Step 1. Prepare the fish by marinating them in the spices. Cover and leave aside while you prepare the batter. Step 2. In a mixing bowl add the dry batter ingredients. Add salt and whisk together. Step 3. Make a well in the middle start by adding the liquid.
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Dip each fish fillet in the milk mixture and then in the breading. Make sure fillets are fully coated with breading. Place fillets into hot oil. Cook until both sides are golden brown, flipping once if needed. To test if fish is fully cooked, remove a piece from the oil, and cut into it with a fork.
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Place two pieces of battered fish into the skillet and fry for 3-4 minutes. Do not over-crowd the skillet as this will lower the oil's temperature. Flip the fish over and fry for another 3-4 minutes or until golden brown. Transfer the fillets into a plate lined with paper towels. This will help get rid of excess oil.
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To a mixing bowl, add flour, baking powder, paprika, old bay, garlic powder, onion powder, and salt. Whisk to combine ingredients. Next, add cold beer and mix smooth. Do not over-mix, small lumps in batter is okay. Cover and refrigerate for 15 minutes. Meanwhile, prepare a baking rack on top of a rimmed baking sheet.
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directions. Combine all ingredients except flour; blend well. Cut fish into thin strips. Roll fish in flour; shake off excess. Dip in egg batter, then roll in flour again and shake off excess. Fry in moderately hot oil until golden brown. If oil is too hot, batter will burn.
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HOW TO MAKE CAPTAIN D'S CRUNCHY BATTERED FISH RECIPE: Cut fish in 1 1/2 inch strips. Place the cut fish in a plastic bag and season with 1 teaspoon of the paprika, garlic powder, salt, and pepper. Close the bag and toss the fish until coated. Add in 2 tablespoons of flour and toss again. Make the batter by placing the flour, baking powder.
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Instructions. Fill your deep fryer with canola oil, Preheat the fryer to 375 degrees. Place a wire rack over a cookie sheet and set aside. In a large bowl, stir together the all-purpose flour, 1 cup rice flour, baking powder, salt, pepper, and Old Bay Seasoning. In a smaller bowl, whisk together the egg and club soda.
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Heat the oil until it is 350 degrees F (176 C). Add fish and fully coat each piece in the flour dredge. Add floured fish to the bowl with the batter. Ensure there are no dry spots. Then after the fish is coated fully in the wet batter, quickly lay it into the dry flour dredge and coat each piece fully.
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Heat the oil between 350 - 375 F. Once the oil is nice and hot, carefully add the fish into the skillet or deep fryer, but do not overcrowd. Fry the fish until golden brown, then remove from the oil, and set on a paper towel lined plate or cookie sheet. Let sit until it's cool enough to eat.
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Second fry: This is to reheat, as well as make it deep golden and stay-crispy. Increase oil temperature to 200°C/390°F. Add fish and fry for 1 minute until deep golden. For Fry #2, you can crowd the oil more (ie. if you cooked fish in 4 batches, you can do this in 2 batches). Drain and repeat with remaining fish.
