Making professional fish batter with Smedes Fish breading flour
Want to make professional fish batter with Smedes Fish breading flour?
Then follow these steps: Weigh the fish breading flour and measure the water in equal parts of 1:1.
Pour the water into a tub and, while stirring with a large whisk, add the fish breading flour. This will prevent lumps from forming at the bottom of the tub.
Keep stirring until there are no lumps left.
The batter should slide smoothly off the whisk when you remove it and not drip. If it does drip then the batter is too thin. You can counteract this by adding more flour.
In order to achieve a consistent colour it is essential that you make the batter several times a day. Fish breading flour contains enzymes that convert the starches into sugar, which has an effect on the colour of the fried fish.
Don’t worry if you have made too much batter as it can be used the following day provided it has not been contaminated. NB: this does result in a decrease in frying quality. Our advice thus: Try to make fresh batter every day.
It is also handy to keep a tub of batter in the fridge that you can pour into the serving tray whenever the need arises. You cannot use leftover batter the following day if it has been cross contaminated with fish.
Good luck!
Then follow these steps: Weigh the fish breading flour and measure the water in equal parts of 1:1.
Pour the water into a tub and, while stirring with a large whisk, add the fish breading flour. This will prevent lumps from forming at the bottom of the tub.
Keep stirring until there are no lumps left.
The batter should slide smoothly off the whisk when you remove it and not drip. If it does drip then the batter is too thin. You can counteract this by adding more flour.
In order to achieve a consistent colour it is essential that you make the batter several times a day. Fish breading flour contains enzymes that convert the starches into sugar, which has an effect on the colour of the fried fish.
Don’t worry if you have made too much batter as it can be used the following day provided it has not been contaminated. NB: this does result in a decrease in frying quality. Our advice thus: Try to make fresh batter every day.
It is also handy to keep a tub of batter in the fridge that you can pour into the serving tray whenever the need arises. You cannot use leftover batter the following day if it has been cross contaminated with fish.
Good luck!