fish recipe:

baking powder batter

ingredients

flour	1		cup
baking powder - Hercules	1		tsp
water			sq
yellow food colour			sq

production

1. Sieve the flour and baking powder at least twice to evenly distribute gluten content
2. Add enough water to form a smooth batter
3. For aesthetic purposes a little yellow food colour may be added
4. This batter may be used immediately without resting
5. Season
6. Test and correct
7. A fresh chopped herb, spice, etc may also be added if preferred : parsley, coriander, thyme, Cajun spice, wasaabi, sesame seeds, poppy seeds, etc

chef notes:

There are two types of baking powders

• slow activating:
  that must be allowed rest and 'ferment'
• instant heat:
  these activate immediately on contact with
  heat and are best recommended for batters, such as the Hercules brand

The batter is essentially there only to protect the fish's surface when cooking.

• It should be light, thin (just enough to protect the fish) and cook crisp. Thin the batter down and test (by deep frying something) and keep thinning until the best batter is obtained
• Testing batters is essential, a small piece of fish etc should be dipped and deep fried to test its consistency, crispness and taste. It should then be corrected as required, as should the temperature of the oil

email chef@tallyrand.info