Batter Fried Seafood2015-02-10
- Servings : 4
- Prep Time : 5m
- Cook Time : 12m
- Ready In : 17m
This information is per serving.
Calories from Fat225
Serving Size:4 oz. (113 g)
Batter Fried Seafood has been around for over a hundred years. Fish and chips is a popular English pub and American restaurant meals. Even decades after the Roman Catholic Church lifted the ban on eating meat (beef and pork) on Fridays, Friday Fish Fries are still popular throughout the United States. Some fish fries are all you can eat that can lead to overeating.
Fried fish and potatoes are delicious, but should be eaten in moderation.
Batter fried seafood has more calories than pan-fried and broiled seafood because the batter absorbs oil; sometimes lots of oil. The secret to heather, lowest calorie deep fried seafood is maintaining the oil temperature between 360° and 380°F, quickly sealing the batter. This takes lots of oil and a high power burner to prevent rapidly cooling the oil when food is added. Restaurants use large deep fryers holding gallons of oil. Home cooks do not have that advantage. Even countertop deep-friers are good for small batches.
Adding too many pieces of fish, shrimp, or any food to hot oil quickly reduces oil temperature causing the batter to soak up more oil, increasing calories, and producing a soggy crust.
High Protein Recipe
Seafood is a good source of complete protein. A 5 ounce (raw weight) serving of fish or seafood has about 29 grams of protein excluding the batter.
All deep fried food should be eaten immediately after cooking for maximum crispness.
- 1 1/4 lb. (550 g) fish fillets, any variety or peeled shrimp
- 1/3 cup (45 g) all-purpose flour
- 4 teaspoons (20 ml) cornstarch
- 1 tsp. (5 ml) baking powder
- 1 large egg white, beaten or 1 tsp. (5 ml) meringue powder
- 1/2 cup (120 ml) water
Method of Preparation
Cut fish into pieces about 2 inches wide by 4 to 6 inches long and about 1/2 inch thick. Actual size will depend on the fish used. Dry fish using paper towels.
Combine flour, cornstarch, and baking powder in a medium bowl. Combine egg white or meringue power and water and add to flour. Using a fork or whisk, mix until batter is smooth. Adjust water and flour as needed. Batter should be thick enough to coat fish without creating a thick, doughy crust.
Heat 1 or 2 inches of oil (depending on fish thickness) in a skillet, wok or saucepan to 360°F to 380°F (182° to 193°C). Use a deep-frying, candy, or infrared thermometer to check and maintain oil temperature.
Working in batches, coat fish with batter, allow excess to run off, and add to hot oil. Fry 2 to 3 minutes per side or until deep golden brown for fish fillets, and 1 to 2 minutes for shrimp. Remove fish and drain on paper towels. Repeat with remaining fish.