How To Cook Best Fried Battered Whiting
Best Fried Battered Whiting - There are many ways to enjoy fried whiting or any batter fried fish. This can be eaten with a side of fries or potato chips. I personally like to eat this with rice and ketchup. This also goes well with veggies such as braised collard greens.
Sometimes it is nice to get out of your comfort zone and try to eat your usual food differently. For example, fried battered whiting can make a good fish taco. It can even eaten for lunch as a fish sandwich. Try this Fried Battered Whiting Recipe. Let me know what you think
Sometimes it is nice to get out of your comfort zone and try to eat your usual food differently. For example, fried battered whiting can make a good fish taco. It can even eaten for lunch as a fish sandwich. Try this Fried Battered Whiting Recipe. Let me know what you think
 |
| Best Fried Battered Whiting |
fried Battered Whiting is a fried fish fillet recipe that requires the fish to be dipped in a simple batter before being deep fried. Whiting is a type of fish that is common in the Atlantic. Aside from whiting, this recipe can be used for haddock, Pollock and other types of medium to large sized fish.
Best Fried Battered Whiting Ingredients
- 2 lbs. whiting fillet, thawed
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 8 tablespoons fresh or evaporated milk
- 1/2 cup water
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups cooking oil
Best Fried Battered Whiting Steps And Methods For Cooking.
- Prepare the batter by combining the flour, garlic powder, milk, water, salt, and ground black pepper in a bowl. Whisk until well incorporated.
- Heat the cooking oil in a deep pan or cooking pot.
- Dip the fish fillets in the batter. Make sure that the entire fillet is coated.
- Deep fry in medium heat until the color turns golden brown (about 5 to 7 minutes).
- Remove the fish from the fryer. Transfer to a serving plate.
- Serve with Braised Collard Greens.
Best Fried Battered Whiting Additional Trivia
Whiting Fish Gadiformes
The fish originally known by the name "whiting" in English is Merlangius merlangus, in the family Gadidae. This species inhabits the eastern Atlantic Ocean and the Mediterranean Sea, as well as the North Sea on the East Coast of Britain. In the USA, it is commonly known as the English whiting.
In Canada, it is used for the Alaska pollock, Theragra chalcogramma.
In the Southern Ocean, it is used for the southern blue whiting.
In the USA, the name whiting on its own is often used for various species of hake in the genus Merluccius. Source: Whiting
The fish originally known by the name "whiting" in English is Merlangius merlangus, in the family Gadidae. This species inhabits the eastern Atlantic Ocean and the Mediterranean Sea, as well as the North Sea on the East Coast of Britain. In the USA, it is commonly known as the English whiting.
In Canada, it is used for the Alaska pollock, Theragra chalcogramma.
In the Southern Ocean, it is used for the southern blue whiting.
In the USA, the name whiting on its own is often used for various species of hake in the genus Merluccius. Source: Whiting
Battered
Batter is a liquid mixture of one or more flours made with ground grains or soaked grains that are ground. Batters are used to prepare various foods. The word batter comes from the old French word battre which means to beat, as many batters require vigorous beating or whisking in their preparation.
Batter Methods
Many batters are made by combining dry flours with liquids such as water, milk or eggs. Batters can also be made by soaking grains in water and grinding them wet. Often a leavening agent such as baking powder is included to aerate and fluff up the batter as it cooks, or the mixture may be naturally fermented for this purpose as well as to add flavour. Carbonated water or another carbonated liquid such as beer may instead be used to aerate the batter in some recipes. The liquid mixture churned and frozen in order to produce ice cream is also referred to as batter, although it does not contain any dry flours or grains.
The viscosity of batter may range from very "heavy" (adhering to an upturned spoon) to "thin" (similar to single cream, enough to pour or drop from a spoon and sometimes called "drop batter"). Heat is applied to the batter, usually by frying, baking or steaming, in order to cook the ingredients and to "set" the batter into a solid form. Batters may be sweet or savoury, often with either sugar or salt being added (sometimes both). Many other flavourings such as herbs, spices, fruits or vegetables may be added to the mixture. Source: Batter
Many batters are made by combining dry flours with liquids such as water, milk or eggs. Batters can also be made by soaking grains in water and grinding them wet. Often a leavening agent such as baking powder is included to aerate and fluff up the batter as it cooks, or the mixture may be naturally fermented for this purpose as well as to add flavour. Carbonated water or another carbonated liquid such as beer may instead be used to aerate the batter in some recipes. The liquid mixture churned and frozen in order to produce ice cream is also referred to as batter, although it does not contain any dry flours or grains.
The viscosity of batter may range from very "heavy" (adhering to an upturned spoon) to "thin" (similar to single cream, enough to pour or drop from a spoon and sometimes called "drop batter"). Heat is applied to the batter, usually by frying, baking or steaming, in order to cook the ingredients and to "set" the batter into a solid form. Batters may be sweet or savoury, often with either sugar or salt being added (sometimes both). Many other flavourings such as herbs, spices, fruits or vegetables may be added to the mixture. Source: Batter
Fried
Frying is the cooking of food in oil or another fat. Chemically, oils and fats are the same, differing only in melting point, and the distinction is only made when needed. Foods can be fried in a variety of fats, including lard, vegetable oil, rapeseed oil and olive oil. In commerce, many fats are called oils by custom, e.g. palm oil and coconut oil, which are solid at room temperature. A variety of foods may be fried, including the potato chip, bread, eggs and foods made from eggs, such as omelettes or pancakes.
Fried History
Frying is believed to have first appeared in the Ancient Egyptian kitchen, during the Old Kingdom, around 2500 BC.
Frying is believed to have first appeared in the Ancient Egyptian kitchen, during the Old Kingdom, around 2500 BC.
Fried Details
Fats can reach much higher temperatures than water at normal atmospheric pressure. Through frying, one can sear or even carbonize the surface of foods while caramelizing sugars. The food is cooked much more quickly and has a characteristic crispness and texture. Depending on the food, the fat will penetrate it to varying degrees, contributing richness, lubricity, and its own flavor, as well as calories.
Frying techniques vary in the amount of fat required, the cooking time, the type of cooking vessel required, and the manipulation of the food. Sautéing, stir frying, pan frying, shallow frying, and deep frying are all standard frying techniques.
Pan frying, sautéing and stir-frying involve cooking foods in a thin layer of fat on a hot surface, such as a frying pan, griddle, wok, or sauteuse. Stir frying involves frying quickly at very high temperatures, requiring that the food be stirred continuously to prevent it from adhering to the cooking surface and burning.
Shallow frying is a type of pan frying using only enough fat to immerse approximately one-third to one-half of each piece of food; fat used in this technique is typically only used once. Deep-frying, on the other hand, involves totally immersing the food in hot oil, which is normally topped up and used several times before being disposed. Deep-frying is typically a much more involved process, and may require specialized oils for optimal results.
Deep frying is now the basis of a very large and expanding worldwide industry. Fried products have consumer appeal in all age groups and in virtually all cultures, and the process is quick, can easily be made continuous for mass production, and the food emerges sterile and dry, with a relatively long shelf life. The end products can then be easily packaged for storage and distribution. Examples are potato chips, french fries, nuts, doughnuts, instant noodles And Many More.Source Fried
Fats can reach much higher temperatures than water at normal atmospheric pressure. Through frying, one can sear or even carbonize the surface of foods while caramelizing sugars. The food is cooked much more quickly and has a characteristic crispness and texture. Depending on the food, the fat will penetrate it to varying degrees, contributing richness, lubricity, and its own flavor, as well as calories.
Frying techniques vary in the amount of fat required, the cooking time, the type of cooking vessel required, and the manipulation of the food. Sautéing, stir frying, pan frying, shallow frying, and deep frying are all standard frying techniques.
Pan frying, sautéing and stir-frying involve cooking foods in a thin layer of fat on a hot surface, such as a frying pan, griddle, wok, or sauteuse. Stir frying involves frying quickly at very high temperatures, requiring that the food be stirred continuously to prevent it from adhering to the cooking surface and burning.
Shallow frying is a type of pan frying using only enough fat to immerse approximately one-third to one-half of each piece of food; fat used in this technique is typically only used once. Deep-frying, on the other hand, involves totally immersing the food in hot oil, which is normally topped up and used several times before being disposed. Deep-frying is typically a much more involved process, and may require specialized oils for optimal results.
Deep frying is now the basis of a very large and expanding worldwide industry. Fried products have consumer appeal in all age groups and in virtually all cultures, and the process is quick, can easily be made continuous for mass production, and the food emerges sterile and dry, with a relatively long shelf life. The end products can then be easily packaged for storage and distribution. Examples are potato chips, french fries, nuts, doughnuts, instant noodles And Many More.Source Fried
Source Recipe: Here