View Full Version : batters

03-22-2008, 09:29 PM
Any suggestions for some simple batters to use on things when deep frying? I recently bought a fry basket that fits my 10" Lodge dutch oven. I figure to use the side burner on my grill or my Coleman propane camp stove as a heat source.

03-22-2008, 09:45 PM
r u lookin' for batters for fish, hp's, cheese, calf fries? we do calf fries w/ crackers, and my preacher adds white cake mix to his fish batter. Let me know what u r looking for and I will try to produce something accordingly.


03-22-2008, 09:53 PM
I'm just looking for pretty much general references. I'm intrigued by the deep fried bacon video that made the rounds on the all of the various boards a while back and maybe doing some things like deep fried sausages and such along with some country fried steaks and chicken.

I guess I can always do the egg wash and flour dredge for most things, but I would like to have some wet batter options as well.

03-22-2008, 10:03 PM
I will try to put some batter recipies up sometime tomorrow, will throw in an assortment.


03-22-2008, 10:05 PM
I will try to put some batter recipies up sometime tomorrow, will throw in a assortment.


They will be much appreciated.

03-23-2008, 09:50 AM
here are a few i just pulled up off the internet

Crunchy Fish Batter

2 cups pan cake mix
juice from one lemon
1 egg
1/4 cup vegetable oil
salt and white pepper to taste

Mix the above items together in a bowl and thin the mixture with water or milk to get the consistency you like; the thinner the batter the lighter the coating. The egg will make this batter crunchy. One last note, you will find that dusting your fish with flour before battering will help keep the batter on your fish Enough for 2 pounds of fish.
This one is great for catfish fry.

Deep Fried Vegetable Batter

1/4 cup flour
1/4 cup milk
1 tablespoon egg white
1/8 teaspoon celery salt
1/2 to 1 cup dry bread crumbs
salt to taste
cut up vegetables or your choice

Whisk four, milk, egg white and celery salt until smooth. Dip vegetables in batter, then roll in crumbs. Fry in oil and sprinkle with salt to taste.
I have used crackers instead of bread crumbs with this one on calf fries

never tried this but after reading i will.

Red Lobster's Parrot Bay Coconut Shrimp
The American seafood giant describes this savory dish as "jumbo butterflied shrimp hand-dipped in batter flavored with Captain Morgan Parrot Bay Rum and coconut flakes, and served with pina colada dipping sauce."
Sure -- if it's fried, it must be good, but fans of the dish say the best part is the pina colada dipping sauce. And it's true. That sauce is so good you could eat it with a spoon. However delicious, the coconut shrimp definitely jumps out from behind the shadows.
Red Lobster's secret formula includes Captain Morgan's Parrot Bay rum, which sweetens the batter and adds a great coconut flavor (plus you can whip up a nice ****tail with it while you're cooking, if that's your thing). Panko bread crumbs, which give a nice crunch to the batter, can be found in the aisle of supermarket where all the Asian foods are parked.
This secret recipe makes two times the size of a serving you get at Red Lobster, so there should be enough for everyone. The real thing comes with salsa on the side in addition to the pina colada sauce, but you may not even want to include it.
Pina Colada Dipping Sauce
cup sour cream
cup pina colada mix (liquid)
cup crushed pineapple (canned)
2 tablespoons granulated sugar
6 to 10 cups canola oil (amount required by fryer)
12 large shrimp, peeled and deveined (about pound)
1 cups all purpose flour
2 tablespoons granulated sugar
teaspoon salt
1 cup milk
2 tablespoons Captain Morgan's Parrot Bay coconut rum
1 cup panko (Japanese bread crumbs)
cup shredded coconut
Salsa, on the side
Prepare pina colada dipping sauce first by combining all the ingredients. Cover this and let it chill out in the fridge while you make the shrimp.
Heat oil to 350 degrees.
Measure cup of flour into a medium bowl. In another medium bowl mix together the remaining cup flour, sugar and salt. Stir milk and rum into flour mixture. Let this batter stand for 5 minutes. While the batter rests, combine panko bread crumbs and shredded coconut into a third medium bowl.
Butterfly cut each shrimp before you start the battering: Use a sharp knife to slice through the top of the shrimp (where the vein was) so that you can spread the shrimp open. Leave the tail intact.
To batter the shrimp, dip each one in the flour, then the wet batter, then coat each shrimp with the panko/coconut mixture. Arrange the shrimp on a plate until all of them are battered.
Fry the shrimp by dropping six at a time into the hot oil for 2 to 3 minutes or until the shrimp are golden brown. Remove shrimp to a rack or paper towel to drain.
Serve shrimp with pina colada dipping sauce on the side, along with a small dish of your favorite salsa, if you like.
Serves 3 to 4 as an appetizer.

Hope these help