Batterfried

Batterfried refers to a cooking technique where food items are coated in a batter and then deep-fried. The batter, typically a mixture of flour, liquid such as water or milk, and often leavening agents like baking powder or yeast, creates a crispy and golden-brown crust when exposed to hot oil. The specific composition of the batter can vary widely, influencing the final texture and flavor. Common additions to batters include eggs, spices, herbs, and sometimes beer, which can impart unique characteristics.

The process of batter frying involves submerging the food item in the prepared batter before carefully placing it into hot cooking oil. The oil temperature is crucial for achieving the desired crispiness without overcooking the interior of the food. As the food fries, the batter cooks rapidly, puffing up and forming a protective layer that seals in moisture. This technique is widely used across various cuisines for a range of ingredients, including vegetables, seafood, and meats. Popular examples of batter-fried foods include fish and chips, onion rings, and tempura. The resulting product is characterized by its contrast between the crunchy exterior and the tender interior.