Breading vs. Batter:
Which Is Better?
The short answer: It depends.
Batter works best for deep frying-
allowing the fish to become completely
encased in a golden brown outer shell.
Thinner batters result in a crispy coating
whereas thicker ones add a layer of cake-
like softness underneath a frizzled exterior.
Making a batter is super simple; start by
gathering equal parts wet (water, milk, beer,
club soda, citrus juice, etc.) and dry ingredients
(flour or a 50/50 blend of flour and cornstarch).
Combine your dry ingredients with a teaspoon or
two of baking powder and season as desired.
Add wet ingredients and whisk until smooth. If you
want a thin, crispy crust, opt for the cornstarch
blend and use a little more liquid. However, if your
goal is a hearty coating, swap a little bit of the
liquid for an egg.
Breading, on the other hand, allows for a greater
variety of textures and cooking methods to be used.
This process can be as simple as tossing fish in flour
before cooking; however, multiple layers of coating
can also be used before hitting the hot oil.
We recommend three different dredges: a light
coating of flour followed by some sort of binder
(like eggs, milk, beer, etc.) and finally a layer of
herbs, spices and bread crumbs (or cornmeal,
crushed crackers or crushed chips).
No matter which method you use, get your oil nice
and hot before adding food and always cook your
fish to an internal temperature of 145 degrees.
SIMPLY c
MAR / APR 2021
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