Parmesan Fish/Chicken Batter

T

Thingsssssssss

New member
I got the idea of using Parmesan cheese in a deep fry batter from a
Cantonese restaurant (http://www.firstchinesebbq.com/). They fry
shrimp, crab and lobster in it. Seems odd, especially for a Chinese
restaurant, but it works quite well.

I mixed about 3/4 cup each of corn starch and flour and added about a
cup of grated Parmesan, Spike seasoned salt and pepper. And wet it to
desired consistency. Then fried some air-dried, brined chicken
tenderloins at 360F using the batter.

First batch:
http://yfrog.com/nfchickenstripsparmesanbaj

Second batch after I remembered to add baking powder and baking soda:
http://yfrog.com/3wchickenstripsparmesanbaj

I will definitely be doing this again. I can see doing mushrooms in
this batter, too.

-sw
 
On Sat, 29 Jan 2011 19:11:23 -0800, Leonard Blaisdell wrote:


The ones without were a little heavier, but not as heavy as it looks
in the picture. They lost their crispness when not eaten within 8-10
minutes. But the chicken was brined, so they were extra juicy.

The ones with had a better texture, kept their crispness longer, but
were greasier. They also made a mess of the frying oil - lots of
little bits of fried batter to sift out before the next fry.

Tastewise they were both the same.

-sw
 
In article ,
Sqwertz wrote:


Been adding Parmesan to my breading for years (when appropriate). For
best results, shave about half of it on a microplane, and grate the
other half medium-fine (seems to make it stick better).

Isaac
 
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