I recently got a deep fryer
I have tried a few different things
With fish and chicken
I would like to make a batter that turns out
Fluffy/puffy how do I do this?

Thanks mike

Hello Mike,
I remember that one thing to do to get more out of your breading is to let your fish or chicken sit in the milk/egg wash for a few minutes and then bread/flour it. The less you soak it the thinner the breading as an result. Hope this helps! :)

Quote:

---

Originally Posted by mckman36

i recently got a deep fryer
i have tried a few different things
with fish and chicken
i would like to make a batter that turns out
fluffy/puffy how do i do this??????

thanks mike

---

You could try a batter of 100 g flour, 300 ml milk, seasoning and 1 or 2 eggs.( separate the eggs)- fold in the eggwhites beaten stiff right at the end. Dredge the fish or meat in flour before dipping in this batter.

Try mixing your batter with a little fizzy water or beer for a lift in fluffyness

Ummm. Hmmm. This thread is four years old. I hope he figured it out before now. :)

Yes, but I'm glad I found it! This helps me out a lot. ;) :rolleyes:

So the post above is saying separate the eggs meaning not to use the egg yoke at all?

No, kitch. It means use the egg yolks but separate them from the whites. Mix the egg yolks with the flour, milk, seasoning. Beat the egg whites until stiff then fold into the flour/egg yolk batter.