why does my beer batter seem to hold too much oil?
Please can you help find out why when i deep fry my cod in beer batter it even when drained on paper is still full of cooking oil please. I use same measure of flour to beer and add lemon juice and saffron for colour .
Best Answer
I've found that when my oil is not hot enough to seal what I'm cooking immediately, the batter picks up a lot of oil. The same thing happens if I batter something frozen and then let it sit for a minute or two before it goes into the fryer.
Pictures about "why does my beer batter seem to hold too much oil?"
Why is my beer battered fish greasy?
Use fresh oil. Soggy greasy fish happens because oil is not hot enough, so controlling the temperature of the oil is very important. If you have leftovers on the next day, I recommend reheating in an Air Fryer or a fan oven and the fish will crisp up again.Why is my batter oily?
If the temperature drops too low, the crust forms slowly, allowing the food to absorb more fat and become greasy. If the oil gets too hot, the food burns on the surface before it cooks through.What if my beer batter is too thick?
Gradually whisk in beer until smooth. (Batter should be consistency of thick cream. If batter is too thick, gradually stream in cold water 1 tablespoon at a time; if it's too thin sprinkle in more flour 1 teaspoon at a time until it thickens up to correct consistency.)Why is my batter sticking?
I suspect this is happening because you are either lowering the battered food into the oil using the net, or your oil temperature is not hot enough to cook the batter before the food sinks to the bottom. The net is only for removing the food once it is cooked.Gordon Ramsay Demonstrates How To Make Fish \u0026 Chips: Extended Version | Season 1 Ep. 6 | THE F WORD
More answers regarding why does my beer batter seem to hold too much oil?
Answer 2
Temp of oil should be 375. Otherwise the food absorbs too much oil. In most cases you want the food at room temperature before frying. Remember that introducing the food will lower the temp so always go 10 degrees above desired cooking temp and don't overcrowd the pan. Best way to test oil is to drop a small amount of batter into oil to check that it rises and begins cooking immediately. A piece of white bread can also be used.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Maximiliano Carrizo, Alex Dugquem, Julia Filirovska, Kampus Production