fishingandlace
Really Experienced
- Joined
- Mar 1, 2020
- Posts
- 235
We don't use the term coat, we call it pastella (batter?). So I wasn't sure.
There are different ways: Traditional, with beer and tempura. I used the traditional one this time. The traditional one requires only one egg, milk and flour. Sift the latter into a bowl, add the beaten egg and pour a little milk. Stir continuously until the flour is completely diluted. It should be smooth, soft and without lumps.
If you want to prepare the beer variant (a slightly swollen mixture is obtained), you need just flour and fresh light beer. You have to sift the flour and add the beer, mixing well until a smooth mixture is obtained. Let it rest for about half an hour before using it for frying.
Tempura: You need cold mineral water, flour and an egg. Beat the yolk in a bowl and then add water and flour. It is stirred by removing only the larger lumps and left in the refrigerator for at least an hour. Then, you used it still cold because thanks to its temperature this batter will allow the fried food to be even more crunchy and less oily. Although, in order to have the fried food not oily I always use a good peanut oil and lay them on absorbent paper to drain the remaining oil, before eating/serving.
Thankyou. I'm looking forward to giving these a try. I made your meatball and potato dish the other night and the family absolutely loved it. Thanks for sharing your recipes.
