COVERINGS OR COATINGS FOR FRIED FOODS
Foods to be fried (with the exception of potatoes) are generally dipped in some type of coating before immersing in the fat. The coating material combines with the hot fat to make a crisp, thin, tasty crust which greatly enhances the flavor of the food.
The easiest coating is simply to shake the food in a paper bag with flour, either with or without salt and pepper. This is entirely satisfactory for chicken, liver and most vegetables such as sliced zucchini, egg plant, etc. However, personal preference can dictate the particular coating used, therefore we will list them all.
BATTER:
Batter (recipes follow) is an easy way to get a uniform coating which becomes a golden brown, crisp crust as the foods fry. This is ideal for shrimp, scallops, fruit, any firm food, particularly those lacking in fat, and is an essential part to "Southern Fried" chicken.
CORNMEAL:
This is the traditional coating for fish, but is inclined to form a dry, hard crust unless mixed with flour. Use one-half as much cornmeal as flour. This may be used with or without a previous dipping in egg.
CREAM OF RICE:
The dry, granulated cereal may be used the same as cornmeal.
CRUMBS:
Commercially prepared cracker crumbs or "cracker meal" comes ready seasoned and is satisfactory. Crushed cereal flakes make an attractive crust or dried, ground or rolled bread or crackers may be used. For uniform consistency, home prepared crumbs should be sifted.
EGG AND CRUMBS:
Slightly beaten egg, diluted with 2 tablespoons water or milk is used for a great many foods and is the best coating for croquettes where a uniform, smooth surface is missing. Egg is used because it cooks instantly as the food is lowered into the hot fat, thus forming a fat-proof coating which "seals in" flavors, and moisture. Wet foods such as oysters are sometimes rolled in crumbs first, then in egg and again in crumbs. The process is repeated if an extra thick coating is desired.
FLOUR:
As mentioned above, flour is the easiest coating and is preferred by many for chicken, fish, liver and many vegetables. The seasoning may be mixed with the flour, or the foods may be salted and peppered after frying. The remaining flour may be used in making gravy or sauce to be served with the fried food as for chicken gravy.
POTATO CHIPS:
Crushed potato chips are sometimes used in place of crumbs to give a crispy crust.
BATTER FOR COATING CHICKEN
1 egg
3/4 cup milk
I cup flour
1 teaspoon salt
1/8 teaspoon pepper
Beat egg slightly with fork; stir in milk, flour and seasoning. Dip food to be fried into the batter; drain off excess and lower, one piece at a time, into hot fat. Fry to golden brown. Lift from fat with basket; place on supports to drip briefly, then place on absorbent paper on tray to drain and keep warm while frying remainder of food. This quantity is sufficient for 1 1/2 to 2 1/2 lb. chicken.
DIPPING BATTER FOR FRUIT
1 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon spices
2 eggs, beaten
2/3 cup milk
1 tablespoon melted fat
Sift dry ingredients together. Beat egg; add milk and dry ingredients alternately. Lastly add the fat and beat to smooth batter. When convenient, chill before using. Dip uniform pieces of fruit into batter; drain off excess and drop one piece at a time into hot fat. Lift from fat with basket; allow to drip briefly, and drain on absorbent' paper. Sprinkle with powdered sugar if serving as dessert.
Variation:
Add 1 tablespoon lemon juice for apples, bananas, or any fruit lacking tartness. For spice, use 1/2 teaspoon nutmeg or mace, or half nutmeg and cinnamon, according to family preference. Add 1 tablespoon sugar if desired. Lemon juice, spices, and sugar may be sprinkled on fruit or added to batter.
DIPPING BATTER FOR VEGETABLES
2 eggs, beaten
1 teaspoon salt
1/2 cup milk
1 cup flour
1 tablespoon melted fat
Beat eggs; add salt then milk, flour and melted fat, beating to smooth batter. When convenient, chill batter before using. Dip food into batter; drain off excess, slip into frying fat one piece at a time. Fry to golden brown; remove with basket; allow to drip briefly and drain on absorbent paper.
From: Recipelink.com
Source: Recipe booklet: Fryryte Deep Fryer Manual, Dulane, Inc., 1950
Foods to be fried (with the exception of potatoes) are generally dipped in some type of coating before immersing in the fat. The coating material combines with the hot fat to make a crisp, thin, tasty crust which greatly enhances the flavor of the food.
The easiest coating is simply to shake the food in a paper bag with flour, either with or without salt and pepper. This is entirely satisfactory for chicken, liver and most vegetables such as sliced zucchini, egg plant, etc. However, personal preference can dictate the particular coating used, therefore we will list them all.
BATTER:
Batter (recipes follow) is an easy way to get a uniform coating which becomes a golden brown, crisp crust as the foods fry. This is ideal for shrimp, scallops, fruit, any firm food, particularly those lacking in fat, and is an essential part to "Southern Fried" chicken.
CORNMEAL:
This is the traditional coating for fish, but is inclined to form a dry, hard crust unless mixed with flour. Use one-half as much cornmeal as flour. This may be used with or without a previous dipping in egg.
CREAM OF RICE:
The dry, granulated cereal may be used the same as cornmeal.
CRUMBS:
Commercially prepared cracker crumbs or "cracker meal" comes ready seasoned and is satisfactory. Crushed cereal flakes make an attractive crust or dried, ground or rolled bread or crackers may be used. For uniform consistency, home prepared crumbs should be sifted.
EGG AND CRUMBS:
Slightly beaten egg, diluted with 2 tablespoons water or milk is used for a great many foods and is the best coating for croquettes where a uniform, smooth surface is missing. Egg is used because it cooks instantly as the food is lowered into the hot fat, thus forming a fat-proof coating which "seals in" flavors, and moisture. Wet foods such as oysters are sometimes rolled in crumbs first, then in egg and again in crumbs. The process is repeated if an extra thick coating is desired.
FLOUR:
As mentioned above, flour is the easiest coating and is preferred by many for chicken, fish, liver and many vegetables. The seasoning may be mixed with the flour, or the foods may be salted and peppered after frying. The remaining flour may be used in making gravy or sauce to be served with the fried food as for chicken gravy.
POTATO CHIPS:
Crushed potato chips are sometimes used in place of crumbs to give a crispy crust.
BATTER FOR COATING CHICKEN
1 egg
3/4 cup milk
I cup flour
1 teaspoon salt
1/8 teaspoon pepper
Beat egg slightly with fork; stir in milk, flour and seasoning. Dip food to be fried into the batter; drain off excess and lower, one piece at a time, into hot fat. Fry to golden brown. Lift from fat with basket; place on supports to drip briefly, then place on absorbent paper on tray to drain and keep warm while frying remainder of food. This quantity is sufficient for 1 1/2 to 2 1/2 lb. chicken.
DIPPING BATTER FOR FRUIT
1 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon spices
2 eggs, beaten
2/3 cup milk
1 tablespoon melted fat
Sift dry ingredients together. Beat egg; add milk and dry ingredients alternately. Lastly add the fat and beat to smooth batter. When convenient, chill before using. Dip uniform pieces of fruit into batter; drain off excess and drop one piece at a time into hot fat. Lift from fat with basket; allow to drip briefly, and drain on absorbent' paper. Sprinkle with powdered sugar if serving as dessert.
Variation:
Add 1 tablespoon lemon juice for apples, bananas, or any fruit lacking tartness. For spice, use 1/2 teaspoon nutmeg or mace, or half nutmeg and cinnamon, according to family preference. Add 1 tablespoon sugar if desired. Lemon juice, spices, and sugar may be sprinkled on fruit or added to batter.
DIPPING BATTER FOR VEGETABLES
2 eggs, beaten
1 teaspoon salt
1/2 cup milk
1 cup flour
1 tablespoon melted fat
Beat eggs; add salt then milk, flour and melted fat, beating to smooth batter. When convenient, chill batter before using. Dip food into batter; drain off excess, slip into frying fat one piece at a time. Fry to golden brown; remove with basket; allow to drip briefly and drain on absorbent paper.
From: Recipelink.com
Source: Recipe booklet: Fryryte Deep Fryer Manual, Dulane, Inc., 1950
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Thank You To All Who Contribute
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Thank You To All Who Contribute
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- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!