Best 2 Deep Fry Recipes

Are you looking for a delectable dish that will tantalize your taste buds? Dive into the world of deep-frying, where crispy coatings meet tender interiors, creating a symphony of flavors. From the classic French fries to the indulgent fried chicken, there's a deep-fried recipe for every palate. Whether you prefer savory or sweet, this comprehensive guide will unveil the secrets to achieving golden-brown perfection. Get ready to embark on a culinary adventure as we explore the art of deep-frying, ensuring your next meal is a crispy, flavorful sensation.

Check out the recipes below so you can choose the best recipe for yourself!

THE BEST ALL PURPOSE DEEP FRY BATTER

The Best All Purpose Deep Fry Batter image

We dont deep-fry a lot but when we do..we do a WHACK of stuff. I've tried numerous recipes and this by far is the cheapest, tastiest and works with everything. Fish and onion rings are phenomenol. Spices are to your own taste and can be adjusted to whatever taste you want. Believe me...I've added everything from curry to southwestern tastes, this 'basic' recipe is just a guideline to the spices and taste you are looking for. ENJOY, it's awesome.

Provided by Corilayn

Categories Meat

Time 20m

Yield 15 pieces of fish, 6 serving(s)

Number Of Ingredients 9

Ingredients

1 cup flour
1/2 cup cornstarch
2 teaspoons baking powder
1 (12 ounce) can beer
1 tablespoon salt
1 tablespoon pepper
2 tablespoons garlic powder
2 tablespoons Mrs. Dash table blend seasoning
1 cup extra flour (for dredging)

Steps:

Mix all dry ingredients, except the extra flour, whisk together.
Add beer and only mix lightly.
DO NOT over mix. If there are flour lumps just squish with the back of a spoon.
You want the mix to be blended but not overmixed as it will not 'puff up' when deep-frying.
For fish,shrimp, and 'meaty or wet' items I usually towel dry them and dredge them in the additional flour.
Then dip and cover in mixture. Let the excess drip off and when putting any item in the deep fryer -- use tongs.and dip whatever you are deep frying in the oil for about 10 seconds, then release.
This prevents the food from sticking to the bottom of the fryer. (Took us a while to learn that technique).
When it comes to fish or something long or big -- I just put the first inch or 2 in and let it bubble for a few seconds so that I know it won't sink to the bottom and stick. (I truly hated that with deep frying).

PERFECT DEEP-FRY BATTER

Perfect Deep-Fry Batter image

I found this on a google search...it was delicious!found at http://www.sapphireblue.com/recipes/batter.phtml

Provided by Becky

Categories Cajun

Time 13m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

3 eggs
1 cup self-rising flour
water, to thin
4 cups highly seasoned flour (for dredging, use anything you like; for shrimp, my usual mix is salt, pepper, granulated garlic, an)

Steps:

Mix eggs and flour together, then thin with water to a consistency just thick enough to adhere to the food you intend to fry.
If necessary, rinse or dip food to be fried in water.
Then dip food into seasoned flour, then into batter, then back into the seasoned flour.
For shrimp, onion rings, or almost anything else, you'll be able to gauge doneness by the golden color of the batter; the trick is to not attempt to batter-fry too-large pieces of anything.

Tips:

Choose the right oil: Use an oil with a high smoke point, such as canola, peanut, or grapeseed oil. Avoid using olive oil, as it has a low smoke point and can burn easily.
Heat the oil to the right temperature: The ideal temperature for deep frying is between 350°F and 375°F. Use a thermometer to ensure that the oil is at the correct temperature before adding food.
Use a large pot or Dutch oven: This will help to prevent the oil from splattering and will give the food enough room to cook evenly.
Don't overcrowd the pot: Add the food to the hot oil in small batches to avoid lowering the temperature of the oil and causing the food to become soggy.
Cook the food until it is golden brown: This will ensure that the food is cooked through and has a crispy coating.
Drain the food on paper towels: This will help to remove excess oil from the food.
Serve the food immediately: Deep-fried food is best served hot and crispy.

Conclusion:

Deep frying is a delicious way to cook a variety of foods. By following these tips, you can ensure that your deep-fried food is cooked perfectly and has a crispy, golden brown coating.