On this page I will be putting my favourite deep fryer recipes. Fee free to check back often as I will be keeping it up to date as I try great new recipes.
What could be better than a Scotch Egg? You might think they are a hassle to make but are in fact very straight forward. They are my favorite thing to make in my deep fryer so it is a great recipe to kick things off with.
5 large eggs
12 oz sausage meat
1.5 tbsp chopped parsely
2 scallions, chopped
6 oz plain flour
1. Hard boil the eggs by placing them in boiling water for 10 minutes.
2. Once the eggs are done, remove them to a bowl of cold water to cool down.
3. Peel the eggs when they are cool and set aside
4. Mix the sausage meat with the herbs and scallion and season with salt and pepper
5. Divide the meat mixture into 4 equal parts and flatten into ovals about 5 inches long and 3 inches wide at the thickest point.
6. Roll the hard boiled eggs in the flour and place each one onto a sausage meat oval.
7. Wrap the meat around each egg making sure it is smooth and the eggs are well covered
8. Brush each meat-covered egg in beaten egg
9. Roll each egg in the breadcrumbs to completely cover each one.
10. Fire up your deep fryer and get the oil to 375 degrees.
11. Fry the Scotch Eggs for about 9 minutes until the meat is cooked and the outside is crisp and golden.
12. Serve cold.
Basic Tempura Batter
There are few things more delicious than tempura. Whether you are making vegetable tempura with lovely courgettes from your garden or a seafood tempura, the flavors can be truly sublime. This is my recipe for basic tempura batter. I will be posting up more tempura recipes soon so keep checking back!
5oz plain flour
5oz corn flour
2 large eggs, beaten
13fl oz Japanese beer
1) Sieve the flours together into a large bowl.
2) Make a well in the centre of the flour and add the beer and beaten eggs
3) Whisk until roughly combined and let the batter rest for half an hour
King Prawn Tempura
This classic Japanese dish is a staple at all the top sushi restaurants. At my local, the chef has a tiny deep fryer next to his station that he uses to make this incredible dish to order. The key is serving the tempura immediately, do not let it set around.
Basic tempura batter (see above)
2oz plain flour
3lb king prawns
1) Shell the prawns and de-vein them. Better still, get your fish monger to do it for you!
2) Roll the prawns in the flour to cover them
3) Heat your deep fryer to 375 degrees
4) Dip each prawn in the tempura batter
5) Deep fry the prawns in batches (depending on your fryer) for 2-3 minutes
6) Remove the prawns to a piece of kitchen paper to drain
7) Serve immediately with soya sauce for dipping