The Best Technique For Batter Frying – Kitchen Conundrums with Thomas Joseph

Who doesn’t love fried food? With its feather light batter and very hot oil, this Japanese style of frying can be used on anything from fish to vegetables.

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.

15 Replies to “The Best Technique For Batter Frying – Kitchen Conundrums with Thomas Joseph”

  1. Could you sound and be any gayer? Why don’t you salt and pepper the fish prior to frying it? Make better sense.

  2. Plus most of my batter goes to waste and the mix is not even and all the flour settles to the bottom. It's a watery mess in top and the fish doesn't get coated at all

  3. The batter doesn't make a homogeneous mix, and the rice flour settles at the bottom, and basically only the coloured water coats the fish 🙁 help me

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