When I haul out the Fry Daddy deep fryer, I find it a waste to use it once and toss the oil. I mean, I’m only cooking for 3 people, so it’s not as though one use, 3 servings, makes the oil go bad. So, in the past week I’ve done 3 different things, which each take their own batter. I thought I would share that, plus my sweet and sour sauce recipe that is not only sugar free, but I think I could dip just about any meat in. For me, if it’s not sweet and sour, it’s ranch. Oh, but I will also share my recipe for a quick, small amount of tartar sauce, that must be used on deep fried white fish.
So here goes. Three batter recipes and two sauce recipes.
- 1 cup flour + extra if needed if batter is too thin
- 1 cup corn starch
- 1-2 Tblsp each Garlic Powder and Onion Powder
- 2 tsp salt (or leave out and sprinkle salt on as soon as it’s out of the fryer)
- 1 tsp black pepper
- 2 Tblsp paprika
- 1 – 12oz can beer – any kind will do. I use light beer which just gives a hint of flavor. Darker beer has a more robust beer flavor to the batter, so use whichever you prefer. This can also be made with club soda or seltzer water. The key to this is that it has fizz to make a light, crispy batter.
- 1 lemon, cut into wedges
- In a mixing bowl, mix all dry ingredients.
- Slowly pour in the beer while whisking.
- The consistency should be that of a melted milkshake. Thin, but thick enough to cling to the meat/fish.
- If batter is too thin, add a little flour at a time while whisking. If it’s too thick, add some more beer or fizzy water.
- Cut fish or chicken into 1/4 lb fillets. Dry with paper towel. This time I used thick fillets of tilapia, but this is amazing batter on cod and halibut too.
- Bring oil up to 375 in either a deep fry pan (2 inches or deeper) or a fryer.
- Dip fish or chicken in the batter and coat well. Then lift out and let excess batter drip off. Gently place into hot oil.
- For fish, it takes about 4 minutes each side. For chicken, about 6. Take out when deep golden brown. Drain on either a rack or paper towel. Serve while hot with tartar sauce.
- Squeeze a slice of lemon over the fish.
- ALSO – this is a great batter for deep frying mushrooms and onion rings. In the picture is a few pieces of a giant mushroom I cut into slices. It was SO yummy!
Chicken Nugget Batter
This recipe was supposed to be a McDonald’s copycat recipe. It was not. It tasted nothing like, nor did it look like McNuggets, but I must say it was a tasty recipe, and the the coating was light and nice and crisp. I’ll probably use it again. Actually, this isn’t so much a batter but a flour dusting, more like fried chicken. but since you wet it in a water/egg mixture, I’ll refer to it as a batter.
Bring your oil up to 375 degrees in a deep fry pan or a fryer. By the way, I find Crisco brand veg oil makes for the crispest fried anything.
- 1 egg
- 1 cup water
- 1 cup flour
- 2 tsp salt (or less – I used less)
- 1 tsp onion powder
- 1/4 tsp black pepper
- 1 tsp garlic powder
- 1 Tblsp paprika (this helps to brown, so it’s optional. Without it, they are more pale in color)
- This recipe also calls for 1/2 tsp MSG, but hubby and I are allergic, so that stuff isn’t even in my house.
- 2 lb chicken breasts
- Beat egg and water in a bowl. Set aside.
- Combine all dry ingredients in a gallon size ziploc bag.
- Either slice or pound chicken breasts to about 1/4″ thick, cut into nugget size pieces (about 1.5″ by 1.5″)
- Drop chicken in about 6-8 pieces at a time into the flour and shake bag to thoroughly coat. Then shake off excess flour and drop into the egg wash. Put back into flour and coat thoroughly a second time.
- Drop one at a time into hot oil until fryer is “full” but not overloaded. They need room to move around. Stir with a slotted metal spoon, and let fry about 8 minutes until golden brown, stirring a couple of times while cooking to make sure both sides of each are browned well.
- Drain on baking rack or on paper towel. Serve with favorite chicken sauce. I love sweet and sour (recipe to follow).
Crispy Arby’s Style Curly Fries
So, this turned out so well, even though it was nothing like I was aiming for. I call it a fried potato nest, and I served sizzling cheeseburgers on top, and the family really enjoyed it. I love Arby’s curly fries, and when I ran across this copycat recipe, I couldn’t pass it up. I think the biggest issue I had was that my spiralizer doesn’t have a large enough setting to make the right consistency of the Arby’s style fries. These were more like shoestring potatoes, and when I fried them in my Fry Daddy, they made this loose round “nest” looking thing that was super crispy. The flavor was wonderful (I ate a whole nest by itself before I made the others for the family). So, If you can spiralize your potatoes thicker, I do believe these would be more like curly fries, but I’m happy with these and will definitely make them again. The batter also works for a lightly coated onion ring, or onion pieces. I had some leftover batter and had to try it.
I do believe following the steps exactly is the key to get them right. Original recipe found here: http://domesticsuperhero.com/arbys-curly-fries-copycat