Transformations wrote: Just some of those ended up as these Fat beer battered snapper fillets.....all that's from just 2 snapper馃憤, we really are blessed馃檹 |
kitno wrote: Great report, I've never fished there, but the Kaipara definitely seems to be a magic spot. |
Bullet wrote: |
smudge wrote:
Imagine The Manukau. Multiply that by 3. Muddier, more current, better :) |
Transformations wrote: TTK has got it pretty spot on 馃憤. I add a pinch of salt and about 1/4 tsp turmeric powder for that golden colour, also it lets the fish looked cooked sooner rather than later. Batter without egg/colouring stays pale and people tend to try and get that a golden colour and overcook the fish鈽癸笍. I add beer (ice cold) only 5 mins before cooking as I believe it's the fizz in the beer that adds to the light crispy texture so if you let it stand it looses that. For frying I use a light salad/cooking oil, countdown has a brand called sunfield which works well. |
Transformations and TTK - thanks for the heads up.
As I mentioned the variations to finding the best batter mixes seems almost endless.
Recipes I've found include the following dry ingredients, some 100% and numerous mixes of:
路 Plain flour
路 Self raising flour
路 Cornflour
路 Corn starch (same as cornflour, I believe)
路 Potato flour
路 White rice flour
With additives including:
路 Baking powder
路 Egg
路 Egg white only
路 Egg yellow only
路 Oil
路 White wine
路 Honey
路 Salt
路 Pepper
路 Turmeric
路 Custard powder
With fluids including:
路 Water - cold / iced
路 Milk
路 Beer
路 Stout
路 Soda water
路 Ginger beer
路 Lemon / lime drinks as in Lift, L&P
路 Vodka
This is before the discussions regarding whether the batter should be left to stand in a fridge or used immediately even begin.
Below is a cut and paste of the recipe and method including vodka. This came from one of your countrymen.
" ... 200g plain flour
200g white rice flour, plus extra for dusting
1 tsp baking powder
1 tbsp honey
300ml vodka
300ml lager
1 Tip the plain flour, rice
flour and baking powder into a bowl. Put the honey and vodka into a jug, stir,
then add to the flour to create a batter mix. Open the lager and stir it into
the batter until just combined. It doesn鈥檛 matter if the consistency is a
little lumpy. The most important thing is to open the lager just before
stirring and transferring to the siphon (see step 2), to retain as many bubbles
as possible.
2 Transfer the batter to a
jug, then pour it into a soda siphon. Charge the siphon with three CO2 charges
and put it in the fridge for a minimum of 30 minutes.
You now have the best fish/seafood batter known to man....."
Message to self - I need to fish more to try some of these.
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