DEEP FRIED FRIDAY

Released Friday, 3rd of November 2017

 

This was the pilot episode for Ronny's channel and being a co-host was something I had never done and Ronny had only done once or twice.

 

The idea was to make a good fun introductory episode (even if it had very little to do with food!) and I think Ronny has done a great job.

 

The food we made was definitely not our normal camping food style and not even something I would recommend, but I promise we will start making proper food soon. I can't promise the other episodes will be any more serious though.

A quick safety message: Hot oil over a fire can be very dangerous so make sure you are certain the camp oven is very stable and can't fall in to the flame. Also make sure there is nothing flammable above it in the event the oil reaches its auto-ignition temperature because that can take hours to burn itself out.

BATTERS
T E M P U R A  

Ingredients

  • 1 cup cold soda water (a couple of ice cubes help if you have it)

  • 3/4 cup plain flour

  • 1 egg

  • Salt and pepper

Directions

  • Whisk the ingredients together until you have the consistency of cream but leave it quite lumpy.

  • Get your oil hot, test by flicking water in to it - it should bubble around the water droplet.

  • Dust the bit of meat/vegetable in flour, then coat in the tempura and drop in the hot oil.

  • Remove once the tempura starts to brown (2-3 min).

Tips

Make sure your ingredients are cut quite small so they cook as quickly as the batter.

Great for veggies, prawns and fish.

B E E R

 

Ingredients

  • 1 beer (I prefer a pale ale but anything works)

  • 1 1/4 cup plain flour

  • 1 egg

  • Salt and pepper (be generous)

Directions

  • Whisk the ingredients together until the lumps are gone and add flour/beer to adjust consistency to be like lumpy, runny yogurt.

  • Get your oil nice and hot, test this by flicking some water in to it - it should bubble quickly around the water droplet.

  • Dust the bit of meat/vegetable in flour, then coat in the batter and quickly drop in the hot oil

  • Remove once the batter has gone nice and brown (think of fried chicken or fish and chips)

Tips

Make sure your ingredients are cut quite small so they cook as quickly as the batter.

Great for fish, veggies, onion rings, pineapple rings and other seafood.

C O C O N U T

The same as Beer Batter, but replacing the beer with coconut milk. The only difference is that Coconut Batter will not go as dark as Beer Batter.

CRUMBING

P L A I N

Ingredients

  • Packet of panko crumbs (or crushed conflakes) in a shallow bowl

  • 1 cup of plain flour in a shallow bowl

  • 3 whisked eggs in a shallow bowl

  • Salt and pepper (be generous)

Directions

  • Get your oil nice and hot, test this by flicking some water in to it - it should bubble quickly around the water droplet.

  • Add salt and pepper to the egg mixture.

  • Dust your meat/veggie with flour, dunk in the egg mixture, then roll in the crumbs

  • Drop in the oil hot oil until golden brown (3-4 minutes).

S O U T H E R N   S T Y L E

The same as the plain, with the addition the following to the flour:

  • A 50g packet southern style seasoning (home made is best, but a packet of Tandalco brand is fine too)

  • 3 tbspn grated parmesan

  • 3 tspn chilli powder (or to taste)

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