Wednesday, September 11, 2013

Beer battered SOS

As I was checking Facebook I saw a cry for help after an incident with a pre mixed packet batter "EPIC FAIL"

With a quick adjustment from inside to outside undies it was Super Kitchen Boy to the rescue, fighting evil dodgy packet mixes where ever they may be!

You're still back at the underpants on the outside visual, aren't you? So I'll leave you with it and just head to the recipes.


Beer Batter
Ingredients
  • 1 1/4 cup self raising flour
  • 330ml of icy cold beer (I used Peroni* but any light flavoured beer would work)
Method
  • Add flour to a mixing bowl
  • Whisk in the beer to combine
  • Don't stress about lumps!
  • It shouldn't be too thick as the batter will take over rather than being the coating for the dish
  • Let rest covered in the fridge for about 15-20 minutes prior to use
  • If it gets too thick add a little more beer

I did thin the batter after this picture with about 30ml more beer


This was my mixed fried seafood but use any boneless fish, calamari, soft shell crab etc. that you can get your hands on.

Quasi Fritto Misto
Ingredients for about 4 peeps
  • 400g rockling fillet
  • 400g blue grenadier fillet
  • 8 green prawns, deveined with tails on
  • 8 scallops roe on or off depending on your preference
  • 11/2 cups seasoned flour (salt and pepper)
  • 1 quantity of beer batter
  • sunflower or canola oil for frying
Method
  • Cut the fish into portions just bigger than bite size (depending on your mouth)
  • Lightly coat the fish, prawns and scallops in the seasoned flour
  • Heat the oil in a deep pan or wok over high heat
  • Dip fish portions into batter and then let the excess drip off
  • Gently plunge the fish into the hot oil and cook for about 1 minute on each side depending the size of your fish
  • As soon as the batter has browned remove from the oil and drain
  • If you don't have a draining attachment a metal colander over a bowl keeps the batter crispy rather than draining on paper towel
  • Repeat with the remaining seafood, taking care not to over cook it.
  • The scallops take about 30secs depending on their size and the prawns just over 1 minute
  • Sprinkle with a little sea salt and serve with rocket, lemon wedges, ciabatta and capsicum mayo

Weird lighting but I'm inspired to do a saffron batter now....


This was inspired by a rouille that would normally accompany a bouillabaisse

Capsicum mayo
Ingredients
  • 2  red capsicums
  • 2  cloves of garlic
  • 1/4 cup of mayonnaise (I didn't make it...oops)
  • About 50-60g of ciabatta or stale bread
  • Salt and pepper
Method
  • Put the whole capsicums and garlic cloves in a small baking dish with a splash of olive oil
  • Cover with foil and bake in a 150°C oven for about 1 hour.
  • Turn the oven off and either take them out or leave till you are ready to use them
  • Peel the skin from the capsicum, de-stork and remove any seeds
  • Peel the garlic
  • Blend all ingredients together and season to taste
  • Serve chilled
 
*not a paid endorsement of Peroni but happy to receive a case anytime!!

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