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COATINGS AND BATTERS
Coat all foods, except those high in starch, like potatoes and doughnuts. The coating protects
the food, helps prevent juices leaking into the oil, and gives a crisp, tasty result. Generally,
coatings won't stick to frozen foods.
SEASONED FLOUR
Thicker coatings don't stick well to wet/damp foods, so coat them first in seasoned flour. Use
on its own to coat small whole oily fish like whitebait.
EGG AND BREADCRUMBS
Popular on fish, chicken, and scotch eggs, it gives an attractive, crisp, crunchy exterior. Ideal
for foods that are to be served cold, as it stays crisp for hours.
1.
Coat in seasoned flour, to dry the food. Dip in beaten egg, then breadcrumbs, repeat till
fully coated, press well, then shake off any excess.
2.
Fresh breadcrumbs give a rough appearance. Make dry breadcrumbs or raspings by
baking scraps of bread till golden, then crush or process to a fine crumb.
BASIC BATTER
Ingredients:
•
100g self raising flour
•
1 pinch salt
•
Water
Method:
Sift the flour into a bowl. Add the salt. Just before it's needed, stir in enough water to form a
smooth batter.
BASIC FRITTER BATTER
Ingredients:
•
100g self raising flour
•
5ml vegetable oil
•
1 pinch salt
•
Water
Method:
Sift the flour into a bowl. Add the salt. Beat in the oil. Just before it's needed, stir in enough
water to form a smooth batter.
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RUSSELL HOBBS and logo are Trade Marks of Spectrum Brands, Inc., or one of its subsidiaries.
©2020 Spectrum Brands, Inc.
Recipes are to be used in conjunction with the RHDF320 Cook@Home 3.2L Deep Fryer by Russell Hobbs. All rights reserved. No part
of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical,
photocopying, recording or otherwise, without prior permission of the copyright owner.
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