FogDog Tasty Tempura Batter - Gluten Free

FogDog Tasty Tempura Batter - Cajun

EASY BATTER

Here at Fogdog, we set out on a serious mission to create a batter that was gluten free. However, not only did we want a gluten free batter, but we wanted one that tasted just as good as all the other products in our range. It was a challenge, and many samples went through a rigorous taste-testing regimen (both in the kitchen and out on the water). Finally, the recipe for our light and crispy Tasty Tempura Batter was perfected and what resulted was a gluten free batter that sure as heck doesn’t taste gluten free!
Fogdog’s Tasty Tempura Batter can be used for vegetables, fish, seafood, or whatever takes your fancy. Once you try it, you’ll be hooked!

We’ve worked on making batter easy:
* - One packet will give 6-8 people a good feed.
* - No flouring the fish/seafood
* - No waiting time for the batter to gel
* - Shallow fry
* - A crispy, light batter that cooks fast!



FogDog Tasty Tempura Batter Spec's:

• Manufacturer: Fogdog
• Flavour: Tasty Tempura - GLUTEN FREE
• 1 Packet serves: 6-8 people

COOKING DIRECTIONS:
Ideally, use a wok with a draining tray when frying tempura. Fill your wok or pan with enough oil (approx. 1L) to float the ingredients. Heat the oil to a high temperature.
Place ice cubes into a small jug of water and let stand for a while. Mix 1 cup Tasty Tempura Batter with ¾ cup of iced water, or until you have the consistency of runny cream. It should fall completely off your whisk.
Place your vegetables, fish, or seafood into the batter.
Ensure the oil is very hot by dropping in small amounts of batter, which should start frying instantly.
Carefully lower your ingredients into the oil, being sure not to overcrowd the pan.
These will cook very quickly (approx. 1 min). When the batter turns pale golden it is ready. 
Let the oil drain from the cooked tempura before serving. 
Cooking good tempura takes practice!
TIPS:
Use the freshest ingredients you can find.
Completely dry the surface of the ingredients you’re battering.
Be sure to always use ice-cold water and don’t overmix your batter.
If your batter isn’t light and crispy when cooked, add more water to your mixture.
Regularly remove ‘floaties’ from the hot oil in between batches.

COOKING TIPS!

Cut fish into pieces:
They cook better, are easier to manage and kids love them.

Rice Bran oil:
Because you can crank the heat up without burning the house down!

Oil Temperature:
It needs to be hot! Test by dropping some batter in... Don’t overload the pan as this will lower the pan temperature and effect the result. If cooking with low temperature oils like olive or canola, take care!

Don’t over cook:
It doesn't take long - when it is golden brown on both sides it’s done! Watch the first batch when the oil is at its hottest.

Cast iron fry pads:
The batter has a habit of sticking! The ideal fry pan is a non-stick one. But if you have the heavy duty clunker, make sure you get things really hot. Add a little more oil than 5ml and don’t over load the pan. Move the battered fish around slightly when you first place it in the pan to get the oil under it.

To keep it crispy:
Use an oven rack, not paper towels and keep warm in the oven warming draw.

QUESTIONS AND ANSWERS:
Q. How big should the fish pieces be?
A. Cut them into bite size bits. Hey it goes further and looks great on a plate if you want to impress with presentation.

Q. Can I use water rather than beer?
A. What, are you mad!! Use beer, its healthier, gives a better flavor and the alcohol burns off so the kids won’t get tipsy. Under no circumstance should you even think about killing our product with water...

Q. Do I need to flour my seafood first?
A. No. Just pat it dry.

Q. Hey Fogdog which is the best fry pan to use?
A. Mate, use a non-stick pan. If you still live in the dark ages and use cast iron make sure you use plenty of oil so the batter doesn’t stick to the iron pan. Make sure the oil gets under the batter or you’ll have problems! Look a cheap nonstick will do the job equally as well as an expensive pan.

Q. What else can I use the batter for?
A. Just about anything, try seafood fritters, squid and scallops. Don’t forget Mussel’s as they are cheap as chips and great with Fogdog Cajun Batter. Give anything a go then drop us a line with your stories.

Q. Dog, Can I do it with Chicken?
A. You bet ya. Cut into thin pieces so it cooks. A mad mate of mine in Turangi does it with Pheasant!!

Q. Fogdog, what about mud fish?
A. Bubba, I presume you are talking about Trout? Go for it! Had great reports about Trout and Fogdog Lemon Pepper Batter.

Q. What sort of Oil is best?
A. We use Rice Bran. It has a high heat point, good health properties and is relatively tasteless. Safety is important, so if cooking on the boat Rice Bran can be cranked up without catching fire. My mate Kev reckons watch out for cooking scallops without a shirt on! They can spit!!

Q. Sir which is the best beer to use?
A. Firstly they won’t give me a knighthood for being Fogdog. I use Lion Red as it is a reliable drop and hasn’t got an overpowering taste. Any light beer is great! You can give anything a go! But watch the dark beers with the Cajun.

Q. How hot should the oil be?
A. Crank it up, but be sure not to overcook your seafood as it will continue to cook when taken out.

Q. Fogdog what is the best way to get it super crispy?
A. Use a whisk to fold and fluff batter. Have the pan HOT and turn only when it is crispy on the bottom. If at home we like to put cooked pieces on a rack and in the warming draw, but to be honest it’s normally scoffed down before the salad is on the plate!


KEYWORDS:
FogDog Tasty Tempura Batter - Gluten free, tempura batter, fogdog, beer batter, fish batter, batter, FD-Tempura,