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Batter

post #1 of 5
Thread Starter 

Could I incorporate a prawn puree into a simple beer batter for fish? Any suggestions?

post #2 of 5

Of course you can. But what are you trying to achieve? What are you going to serve it with?

 

I don't see the end result as better than a plain batter but maybe you have other ideas I don't.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 5

Yes but it will be on the heavy side. What would you want to accomplish?

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #4 of 5
Thread Starter 

I'm entering the great british pub food awards next year and wanted to create a fish and chip dish with a twist. I have realized that the prawn idea was more than a little outlandish. Instead i may settle for stuffing monkfish tails with a pea puree, wrapping it with parma ham and then battering.

post #5 of 5

Don't stop thinking about new ways to do things.  Maybe this idea won't work (or will work) but if you keep experimenting you might strike gold!

 

I would try the shrimp puree and see how it goes anyway.

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