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2013-03-28 digital edition

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2013-03-28 / General Stories

From the Chef’s Corner

The Best Seafood Batter
by Chef Deedle

Nowadays we are aware of the kinds of food that are not only good but also healthy for us. We eat a lot of fish, mostly prepared for cooking on the grill or in the oven. Of course, we still enjoy fried fish or shrimp. The batter I use for frying fish can be used also for shrimp, beef, pork or chicken (chunks). It makes a delicious light and crispy batter.

¾ - 1 cup flour
1 tsp salt
¼ cup cornstarch
½ tsp baking powder
¼ tsp soda
1 cup water
1 egg

Mix all ingredients and beat until smooth. Dip shrimp, fish, pork, or chicken (chunks) in hot oil and fry until golden brown.


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