Frying Batter is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic batter of flour, butter and egg yolks with butter that's lightened with beaten egg whites and which is typically used as a coating for fish prior to frying. The full recipe is presented here and I hope you enjoy this classic British version of: Frying Batter.
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This is a classic recipe for a Victorian version of Frying Batter that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 288.—FRYING BATTER.
To three-quarters of a pound of flour add two ounces of dissolved butter, a teaspoonful of salt, and two yolks of eggs ; mix this together with a wooden spoon, pouring in at intervals rather better than half a pint of tepid water ; let this batter be well worked with the spoon until it presents a perfectly smooth creamy appearance : it must then be set aside for an hour or so, and when about to use it for the various purposes described in this work, add lightly three whites of eggs previously whisked into a firm froth.
Modern Redaction
Ingredients:
340g plain flour
60g melted butter
1 tsp salt
2 egg yolks
300ml warm water
3 egg whites, whisked until stiff
Method:
Sift the flour and salt into a bowl then stir in the melted butter before adding the eggs and blending to combine. Whilst beating the mixture constantly, add in the warm water until the batter is smooth and creamy.
Set aside to rest for 60 minutes then beat once more to combine. When ready to serve, fold in the beaten egg whites then use to coat your food prior to frying.
