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For perfect batter
1.Always shift all dry ingredients, then add
liquids. Mix until smooth.
2.Keep your batter as cold as possible (it will
be crisper)
3.Coat food in seasoned flour before batter,
the batter will stick to the food better.
4.Fry until golden brown.
5.Always use the “cooking home battered
food” technique, see page 8 for more
information.
Beer batter
1 cup plain flour
1
/
2
tsp baking powder
pinch salt
3
/4 cup cold beer
Crispy sesame batter
1 cup cornflour
2 eggs
1
/
3
cup water (cold)
2 tbsp sesame seeds
Sweet fritter batter
1 egg
2
/
3
cup milk
1 cup Self raising flour
1 tbsp sugar
1 tbsp melted butter or margarine
Note: For savoury batter replace sugar with
salt
Tempura batter
1
/
2
cup plain flour
1
/
4
cup rice flour
1 tsp bicarb soda
1 cup soda water (ice cold)
1 egg
Note: It’s very important to keep this batter
cold
Easy crispy coating
1 egg
1 tbsp water or milk
1 cup rice flour or cornflour
pinch of salt / pepper
1.Beat egg and water/milk. Season flour with
salt and pepper.
2.Dip food in egg mix and then coat with
flour.
3.Deep fry at 170ºC to 190ºC depending on
size of foodstuff, until crispy, this coating
will not colour much.
Prawn cutlets
750g green king prawns
plain flour
1 egg, lightly beaten
2 cups fresh breadcrumbs
lemon wedges to serve
1.Peel and devein prawns, leaving tails
intact. Dry thoroughly.
2.Coat prawns in flour, then egg then
breadcrumbs. Shake off excess crumbs.
3.Heat the oil to 180ºC and fry cutlets for 4-
5 minutes until golden brown.
4.Drain and serve immediately with lemon
wedges.
Recipes