Deep Frying Help

[awesomeame]

so i did some deep frying last week, but my food didn't turn that nice golden color that it does when i use an all-purpose wheat-based flour i used a gluten-free all-purpose flour made up of constartch, white rice flour & guar gum--it stayed white colored after it was done frying. not so nice looking.

so does anyone have any suggestions for what kind of flour to use when deep frying? i want that nice golden look!! btw, this is deep frying meat--squid, prawns, crab, etc.

thanks

--matt

[Diosa]

I actually use gluten-free cornflake crumbs. They really hold up to frying (especially deep fat frying) and get the nice crispy texture. I use them for chicken "tenders" and Scotch Eggs. YUM!

[Kasey'sMom]

Cornstarch can get a little gooey sometimes.

I like to use Bob's Red Mill Pancake Mix a little sea salt and cracked black pepper. I've used it for chicken, fish, shrimp, oysters, onion rings etc. With the chicken this week I used the traditional dreg method. First, roll in the gluten-free flour mix and shake off the excess. Then I dip in rice milk. (I used fake buttermilk for the chicken) Then I return it back to the flour mixture for one more coating. I was so proud of how great they looked.

I've also used brown rice flour and cornflakes like Diosa mentioned....with salt and pepper as well.

Happy Frying!!

[2Boys4Me]

Try adding a 1/2 tsp of paprika. My batter for deep fried fish is egg whites, sweet rice flour, cornstarch and paprika, and it's the paprika that gives it the nice colour.

Fish Batter

2 egg whites

1/3 cup cornstarch

1/2 tsp paprika (helps the batter turn a lovely light golden brown)

1/4 cup sweet rice flour

Beat egg whites until stiff, but not dry.

Sift the cornstarch and paprika over the egg whites and fold in. (Set aside)

Rinse the fish and pat dry.

Dredge fish in the sweet rice flour.

Dip into batter.

Cook, eat and enjoy.

[Guest Robbin]

I use the Chinese batter --1/2 cup cornstarch, 3 eggs, season as desired. Dip food such as chicken cubes, shrimp, scallops in and deep fry until golden. Serve with a sweet/sour sauce or sauce of your choice. If you want a thicker batter, I use the batter that I found in Gluten-Free Kitchen by Roben Ryberg for hush puppies. This is also good for mushrooms, cauliflower, hot dogs, etc. 1/2 c. potato starch, 1/2 c. cornstarch, 1/2 c. cornmeal, 1 T. sugar, 1 tsp. baking powder, 1/4 tsp baking soda, 1 egg, 1/2 c. buttermilk (I use 1/2 c rice milk with 1 tsp apple cider vinegar) 1/2 tsp xanthan gum, pinch salt, 1/2 c. finely chopped onion if desired. (original hush puppies were 1 1/2 c. finely chopped onion) I also added a pinch of chili powder to this. This is a thicker dough than the Chinese batter, and it can be fried as for hush puppies by dropping a rounded tsp into 375 degree oil and frying till golden brown and drain on paper towels.

If you use it for coating other foods, thin a little if desired with milk (or substitute) and coat the food by forming around it with the dough and frying. Hope you like it It's not the same, but it's pretty good!

[awesomeame]

thanks for the suggestions everyone, i'm printing out the list as i'm typing this

--matt