Perfect Batter for your Fish and Veggies

Finally I have time to sort out all my draft recipes! I have cramp in my lower back and I can't move a lot. Sitting (and tipping) is OK ;-)

Following recipe for batter is very easy to make and doesn't disappoint. I like adding different spices (powder) to the basic mixture - mustard, paprika, onion and garlic powder, pepper...

Ingredients:

1 cup SR flour

3/4 cup water

pinch of salt

(spices you choose to add - optional)

boneless fish and other seafood, veggies, thin chicken pieces... salted slightly

extra flour for coating fish and veggies

-oil (with high smoking point) for deep frying

Method:

Mix flour, salt and water into a smooth batter.

Heat oil (until a piece of bread dropped into it start browning in 15 seconds).

Place some flour and a few pieces of fish / veggies into a bag, shake well and take out, then dip into batter. Take out (with a skewer) and slowly place into hot oil; repeat with a few more, but not too many. Fry until both sides golden brown (2-3 minutes), then take out and place onto absorbent paper. Keep warm until all done.

Perfektna masa za pohovanje ribe i povrća

Konacno mogu srediti sve moje recepte iz drafta. 'Ukocilo' me je u donjem dijelu ledja i ne mogu se mnogo pokretati. Sjedenje i tipkanje je OK ;-) 

Ovu masu je lako napraviti i nikad ne razocara. Volim dodati razlicite zacine u prahu za bolji okus (paprika, biber, bijeli i crveni luk, senf...)

Potrebno:

1 solja samodizajuceg brasna

(1 solja obicnog +1,5 kasicica praska za pecivo, dobro umijesana; 2 X prosijano sve zajedno)

3/4 solje vode

malo soli

(zacini u prahu po vasoj volji- opciono)

komadi ribe i ostali morski plodovi, povrce, tanji komadi piletine... blago zasoljeni

jos brasna za uvaljati ribu i povrce 

-ulje za duboko przenje (ne maslinovo!)

Nacin:

Pomijesajte brasno, so i vodu u glatku masu.

Zagrijte ulje (dok komadic hljeba na pocne zutiti za 15 secundi).

Ubacite ribu / povrce u kesu sa nesto brasna; protresite. Izvadite komade i umocite u masu za pohovanje (dugacki drveni prutic je najbolji za koristiti). Ubacite u ulje polako sa jos nekoliko komada (ne previse) i przite 2-3 minute, ili dok ne postane zlatno-zuto. Izvadite i ostavite preko upijajuceg papira. Drzite na toplom mjestu dok sve ne zavrsite.

Perfect Schnitzels every time

Rules for successful schnitzels:
1- never make schnitzels with red meat (blood will come out on surface and spoil the schnitzel's look)
2 - fry on medium heat (too high temperature will burn coating and leave meat uncooked)
3 - meat should not be very cold (straight from fridge)
4 - do not overcrowd your pan (cook one or two at time)
5 - drain well on paper towel (with a warmed plate underneath)

Ingredients:
4 chicken breast schnitzels (or pork, veal... - meat should be thinly cut)
salt and pepper
Flour
2 eggs, beaten
bread crumbs
oil for shallow frying (light olive, peanut or rice bran)
Method:
Season each side of your schnitzels. Coat every-one with flour (shake off ), dip into beaten eggs (making sure it's coated well), then coat with bread crumbs. I do all of this with a wooden skewer, but fork can be used. Heat oil in a pan, then fry schnitzels on both sides for 2-3  minutes. Drain on paper towel.

..............................................................................

Savršene šnicle svaki put

Pravila kojih se treba pridrzavati:
1 - nikada ih ne pravite sa crvenim mesom (krv ce se pojaviti na povrsini i pokvariti izgled)
2 - przite na srednje jakoj vatri (previsoka temperatura ce izgoriti spoljni dio, meso ce ostati nepeceno)
3 - meso ne bi smjelo biti hladno (direktno iz frizidera)
4 - nemojte prziti previse odjednom (jedna ili dvije snicle u nekoliko mahova)
5 - dobro ocijedite na upijajucem papiru (sa zagrijanim tanjirom ispod)

Sastojci:
4 snicle (pileca prsa, svinjetina, teletina...- meso treba biti tanko izrezano)
so i biber
brasno
2 jaja, umucenih
krusne mrvice / prezla
Ulje za (plitko) przenje (svijetlo maslinovo ili slicno)
Nacin:
Zacinite snicle prema ukusu. Uvaljajte svaku u brasno (otresite suvisak), umocite u jaja (pazeci da se dobro prekriju), zatim u mrvice. Ja ovo radim sa dugackom cackalicom, ali moze i viljuska.
Zagrijte ulje pa przite oko 2-3 minute svaku stranu. Ocijedite na papiru prije sluzenja.