Batter for Chicken, Shrimp, Fish
Haitian Batter for Chicken, Shrimp, Fish Recipe - Flour, Baking Powder, Butter, Ammonia Powder, Salt, Water
Introduction
This versatile batter recipe is a culinary delight, perfect for transforming simple ingredients like chicken, shrimp, fish, or even vegetables into a delicious, crispy treat. The recipe combines basic ingredients to create a batter that's light, fluffy, and capable of adding an extra layer of flavor and texture to whatever it coats. Whether you're a seasoned chef or a home cook, this batter recipe is straightforward, allowing for easy customization to suit your taste preferences.
History
The use of batter in cooking is a practice that dates back centuries and spans across many cultures. From the tempura of Japan to the fish and chips of Britain, different variations of batter have been used to enhance the texture and flavor of food. This particular recipe, with its combination of flour, baking powder, butter, ammonia powder, and sugar, is a testament to the evolution of batter recipes. It's designed to achieve a perfect balance of crispiness and flavor, making it suitable for a wide range of dishes.
Ingredients
- 0.5 lb (227 g) of flour
- 1 tsp of baking powder
- 1 tsp of butter
- 0.5 tsp of ammonia powder
- salt and sugar to taste
- water to achieve a thick consistency
How to prepare
- Mix all the above ingredients and refrigerate for 0.5 hour or more. (If you do not have ammonia, double the quantity of baking powder).
- This batter can be used for frying fish, chicken, shrimp, or vegetables.
- For chicken, try the following:
- In a large pot, boil water with spices.
- When the water begins to boil, add chicken pieces.
- When the water begins to boil again, remove the pot from the heat and let the chicken stand for 0.5 hour.
- Drain the chicken and dip it in the batter to coat well.
- Deep fry the chicken.
Variations
- For a gluten-free version, substitute the flour with a gluten-free flour blend. To make it dairy-free, replace the butter with a dairy-free alternative. Adding spices or herbs to the batter can also create different flavor profiles, suitable for pairing with various cuisines.
Cooking Tips & Tricks
For the best results, ensure all ingredients are at room temperature before mixing. When combining the ingredients, mix until just combined to avoid overworking the batter, which can result in a tough texture once cooked. Refrigerating the batter before use is crucial as it allows the ingredients to fully integrate and the gluten in the flour to relax, resulting in a lighter, crispier coating. Additionally, when frying, make sure the oil is at the correct temperature; too hot, and the batter will burn before the food is cooked through, too cool, and the batter will absorb excess oil, becoming soggy.
Serving Suggestions
This batter is incredibly versatile and can be used to coat a variety of foods. Serve your battered and fried items with fresh, crunchy vegetables to add texture and nutrition. Dipping sauces, such as tartar sauce for fish, sweet and sour sauce for chicken, or cocktail sauce for shrimp, can enhance the flavors further.
Cooking Techniques
Deep-frying is the recommended method for cooking foods coated in this batter, as it ensures an even, crispy coating. However, for a healthier option, air-frying or baking in a well-preheated oven can also yield a crispy texture, though the results may vary slightly from traditional deep-frying.
Ingredient Substitutions
If ammonia powder is unavailable, as mentioned, doubling the baking powder can work. For a lighter batter, sparkling water can replace regular water, creating a lighter, airier texture. For those avoiding sugar, a sugar substitute or simply omitting it can tailor the batter to dietary needs.
Make Ahead Tips
The batter can be prepared ahead of time and stored in the refrigerator for up to 24 hours. This not only saves time but can also enhance the texture of the batter. Just be sure to give it a gentle stir before using it to recombine any ingredients that may have settled.
Presentation Ideas
Serve your battered and fried items on a bed of lettuce with lemon wedges for a touch of color and freshness. Garnishing with fresh herbs or a sprinkle of sea salt can also elevate the presentation and flavor.
Pairing Recommendations
A light, crisp beer or a sparkling white wine can complement the richness of battered and fried foods. For non-alcoholic options, a lemonade or iced tea can provide a refreshing balance to the dish's flavors.
Storage and Reheating Instructions
Leftover battered and fried items can be stored in an airtight container in the refrigerator for up to 3 days. For best results, reheat in an oven or air fryer to maintain the crispiness. Microwaving is not recommended as it can make the batter soggy.
Nutrition Information
Calories per serving
A serving of this batter, when used to coat and fry food, can add approximately 100-150 calories, depending on the thickness of the coating and the absorption of oil during frying. This is in addition to the calories of the food being coated.
Carbohydrates
This batter recipe, primarily composed of flour, is a source of carbohydrates. A serving of this batter (considering the batter that sticks to the food) provides approximately 15-20 grams of carbohydrates. Carbohydrates are essential for energy, so this batter can be a good source of quick energy, especially when used to coat energy-dense foods like chicken or shrimp.
Fats
The fat content in this recipe comes from the butter and the oil in which the food is fried. A serving of this batter, not including the frying oil, contains about 5 grams of fat, primarily from the butter. However, when fried, the food will absorb additional oil, increasing the fat content. Using a healthier frying oil with a high smoke point, such as canola or peanut oil, can help manage the type of fats consumed.
Proteins
This batter recipe itself contains minimal protein; however, it is typically used to coat protein-rich foods like chicken, shrimp, or fish. The protein content will primarily come from the food being coated. For example, a chicken breast coated in batter and fried can provide about 30 grams of protein.
Vitamins and minerals
While the batter itself is not a significant source of vitamins and minerals, the foods it coats often are. For instance, fish provides omega-3 fatty acids, vitamin D, and selenium, while chicken offers B vitamins, especially niacin and B6. Including a variety of foods with this batter in your diet can help ensure you're getting a range of nutrients.
Alergens
This recipe contains gluten (from flour) and dairy (from butter), which are common allergens. Individuals with sensitivities or allergies to these ingredients should avoid this batter or seek suitable substitutions.
Summary
Overall, this batter adds a moderate amount of carbohydrates and fats to dishes, with minimal protein, vitamins, and minerals. It's best enjoyed as part of a balanced diet, where the main nutritional benefits come from the coated food itself.
Summary
This batter recipe offers a simple yet delicious way to enhance a variety of dishes, from seafood to vegetables. With its customizable nature and straightforward preparation, it's a valuable addition to any cook's repertoire. By following the tips and variations provided, you can enjoy perfectly crispy, flavorful meals that are sure to impress.
How did I get this recipe?
The first time I saw this recipe, I was drawn to it like a magnet. It was a warm summer day, and I had been invited to a potluck picnic with some friends. As I walked into the park, I noticed a group of women gathered around a picnic table, all chatting excitedly. Curious, I made my way over to see what they were up to.
As I got closer, I could see that they were all working on preparing different dishes for the potluck. One woman, Mrs. Jenkins, was busy dipping pieces of chicken, shrimp, and fish into a thick, golden batter before dropping them into a sizzling pan of oil. The aroma that wafted through the air was heavenly – a tantalizing mix of spices and herbs that made my mouth water.
I couldn't tear my eyes away from the mesmerizing sight of the batter-coated seafood sizzling and crisping up in the hot oil. Mrs. Jenkins noticed my interest and beckoned me over with a warm smile.
"Would you like to learn how to make this batter, dear?" she asked, motioning towards the bubbling pot in front of her.
I nodded eagerly, my curiosity piqued. Mrs. Jenkins handed me a whisk and a bowl filled with flour, cornstarch, baking powder, and a secret blend of spices. As she guided me through the process of mixing the ingredients together with water and eggs, she shared the story behind the recipe.
"This batter recipe has been in my family for generations," Mrs. Jenkins explained. "My grandmother learned it from a dear friend who had traveled the world and sampled cuisines from every corner of the globe. She passed it down to my mother, who in turn taught me how to make it. Now, I'm passing it on to you."
As I carefully dipped a piece of chicken into the batter and watched it sizzle and crisp up in the oil, I felt a sense of connection to the generations of women who had come before me. The batter was a symbol of tradition and history, a tangible link to my culinary heritage.
After the picnic, I couldn't stop thinking about the delicious dish I had learned to make. I couldn't wait to try it out for myself, so I invited my family over for a dinner party the following weekend. As I fried up batch after batch of crispy chicken, shrimp, and fish, I felt a sense of pride and accomplishment.
The aroma of the sizzling seafood filled the kitchen, drawing my family members in like moths to a flame. They eagerly grabbed pieces off the plate, their eyes widening in delight as they savored the crunchy, flavorful batter.
"This is incredible, Grandma!" my granddaughter exclaimed, her mouth full of shrimp. "Where did you learn to make this?"
I smiled, knowing that I was passing on a piece of my culinary heritage to the next generation. "I learned it from a dear friend at a potluck picnic," I replied, my heart swelling with pride.
From that day on, the batter recipe became a staple in my cooking repertoire. I made it for family gatherings, potluck dinners, and even for special occasions like birthdays and holidays. Each time I cooked up a batch of crispy seafood, I felt a sense of connection to the women who had passed down the recipe to me.
As I grew older, I realized that the recipe wasn't just about the food itself – it was about the memories and stories that came along with it. The batter for chicken, shrimp, and fish was a reminder of the friendships I had formed, the traditions I had upheld, and the love I had shared with those closest to me.
And so, as I sit here now, writing this story for my grandchildren to read, I hope that they too will feel the same sense of connection and pride in carrying on the tradition of making this beloved recipe. For in the end, it's not just about the food – it's about the love and memories that go into every crispy, golden bite.