This koji infused flour adds delicious complexities to the fry for the best fried fish you’ve ever tasted!
Difficulty
Easy
Ingredients
- 140g (1 ⅛ Cup) AP Flour
- 40g (6 Tbsp) s Koji Flour
- 20g (2 ½ Tbsp) Crisp Coat
- 20g (2 Tbsp) EverCrisp
- 20g (2 Tbsp) Instant Yeast
- 2g (½ Tsp) Sugar
- 1g (¼ Tsp) Salt
- 330g (1 ⅜ Cup) Beer
Equipment
- Whisk
- Bowl
- Plastic Food Film
Timing
Active Time: 8 Minutes Total Time: 1 – 2 Hours
Yield
~ 3 Cups of Fry Batter
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Mix Batter
Add the flour, yeast, sugar and salt to a bowl and whisk together until combined.Add beer while whisking until batter forms.Allow the mixture to stand for 1-2 hours in a warm environment slightly covered so that the yeast ferments.Once the batter has fermented after 1-2 hours, whisk lightly until smooth.Use the batter immediately or put it in the fridge to retard the fermentation process.Use The Batter within an 8 hour period.
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Chef Note:
The Koji flour can be excluded from the recipe by adding 20 grams to the AP flour for a total of 160 grams.
