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Yeast Batter

In the old days at our house Friday nights always used to be fish & chips night, it was tradition. I'm afraid with this hustle & bustle modern society we live in, many of our old traditions have died out, but hey, who needs an excuse to reminisce where food is concerned. Or maybe your community had an Arthur Treacher's Fish and Chips, remember how we thought it was so weird not to have ketchup for fries - malt vinegar instead! Well, traditions change and and new ones take their place...chicken tenders are now the preferred fast food. Well, who knew yeast batter would work for both...


Yeast Batter:
¼ oz sachet of easy-blend dried yeast (0.25 oz. = 2¼ teaspoon dry yeast
Pinch baking soda
Pinch salt
Pinch of sugar
¾ cup (3oz) all purpose flour
(Substitute ¼ flour with corn meal or panko crumbs)
½ cup (4 fluid oz) warm water
¼ cup (2 fluid oz) warm milk
(Substitute beer for liquid)
Sprinkle the yeast and sugar over the flour in a bowl. Stir until well blended. Pour in the water and milk and stir to make a smooth batter. Cover and leave to stand 1 hour until frothy. Stir before dipping fish or chicken pieces into batter to release gas.

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