Batter Up

fish chips

Baseball season has officially begun and we’re coming out swinging with the best tips for creating the perfect batter…for frying, that is.

We aren’t the only ones who love fried foods. From Japanese Tempura to British Fish and Chips, local specialties are enjoyed battered and fried worldwide. Once you’ve mastered the basics, you can turn just about anything into crispy goodness.

Step up to the plate with a few of our fave fried recipes:

Beer Battered Fish and Chips

Beer Batter
1 1/4 cup all-purpose flour
1 cup light beer or lager
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon black pepper
Fish and Chips
2 lbs of Cod
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon garlic powder
1 large russet potato (washed and dried)
High heat oil for frying, enough for 3-4 inches in the pot
Salt for seasoning

1. In a large pan or pot, heat the cooking oil to 350°F, about 3-4 inches deep.
2. In a bowl, combine 1 cup flour, baking soda, and beer. Whisk only until combined and smooth.
3. Season the fish with salt and pepper and then use remaining flour to coat the fish. Shake off the excess and dip into the batter mixture. Make sure to fully coat.
4. Add to the cooking oil. Make sure to flip when the batter is golden brown on one side. Remove and place on a wire rack to cool.
5. When fish is cooked, slice the large russet potato into matchsticks.
Lower the heat of the oil to 300°F and add matchsticks. Cook until golden brown, around 3 minutes. Remove and let drain on a paper towel-lined rack. Season immediately with salt.

Don’t forget the sauce! You can go traditional with malt vinegar, or try our locally made BF Tartar Sauce. Tangy, zesty and creamy, it brings crisp freshness with cucumbers and a slight kick with horseradish and jalapeño.

corn dogs

Next on deck, Tempura Batter with Shrimp Tempura.

Tempura Batter with Shrimp

Tempura Batter
1 cup all-purpose flour
1 cup ice-cold water
1 large egg
1/2 teaspoon salt
1/4 cup cornstarch
1 lb deveined, shelled shrimp
3 cups of vegetable or peanut oil for frying

1. In a large, deep skillet or pot, heat the oil to 350°F.
2. In a bowl, whisk together all-purpose flour, salt, and egg. Then whisk in the cold water, be careful not to overmix.
3. In another bowl, coat the shrimp in cornstarch.
4. Using tongs, coat each shrimp in the tempura batter.
5. Carefully drop each shrimp into the hot oil, frying until golden brown, about 2-3 minutes. Fry in batches in order to keep an even temperature and avoid crowding the skillet.

corn dogs

Cornmeal Batter for Corn Dogs

Cornmeal Batter
1 cup cornmeal
1 cup all-purpose flour
2 tablespoons sugar
1 cup buttermilk
1 egg
2 tablespoons baking powder
1/2 teaspoon salt
2 tablespoons vegetable oil, more for frying
Hot Dogs
8 franks
8 skewers

1. Fill a medium pot a quarter of the way, about 2 inches longer than the hot dogs. Heat over medium heat to 350°F.
2. As oil is heating, combine sugar, salt, cornmeal, baking powder, and flour.
3. Add buttermilk, two tablespoons of vegetable oil, and an egg to the dry mixture, whisking until a batter forms.
4. Insert skewers into the hot dogs, leaving about 3-4 inches of skewer as a handle.
5. Fill a tall glass with the batter. Dip each hot dog, twisting to fully coat.
6. Place directly into the oil and fry until golden brown, around 5-6 minutes.
7. Drain on paper towels and enjoy!

Not sure what to pair it with? Try Bristol Farms Original Recipe Cocktail Sauce. Made with ripe tomatoes and zingy horseradish, it’s the perfect bright acidic pop to pair with your favorite fried foods!

All-Purpose Batter with Deep Fried Broccoli

All-Purpose Batter
2 egg yolks
1 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon vegetable oil, more for frying
3/4 cup room temperature water
3 cups broccoli florets
1 cup cornstarch
Desired seasonings

1. Fill a large saucepan with about 2 inches of vegetable oil. Heat to 350°F over medium heat.
2. As it heats, combine 2 egg yolks, all-purpose flour, salt, 1 tablespoon vegetable oil, water, and desired seasonings into a batter.
3. In another bowl, add your corn starch. Add the broccoli and make sure to fully coat in cornstarch.
4. Then, dip each floret into the wet batter, immediately transferring into the hot oil. Fry in batches so the oil remains at temperature.
5. Place on a paper towel-lined baking sheet to drain.
6. Pair with your favorite sauces and enjoy!

Feeling inspired? Tag us @bristolfarms – we can’t wait to see your creations.

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