V1 BEER BATTER INGREDIENTS:
Beat egg in a bowl. Sift in Flour, Baking Powder, Salt and Pepper stir through egg. Then slowly add Beer or Lemonade mixing gently to make a thick batter.
V2 KIWI FAVOURITE BATTER INGREDIENTS:
Mix flour, baking powder and salt together. Add milk and water slowly, then beat until batter is smooth.
V3 LIGHT BATTER INGREDIENTS:
Mix flour and salt with cold water until smooth. Set aside and let rest for at least 30 minutes. Just before you are ready to fry, beat 3 egg whites with a pinch of cream of tartar until they form medium peaks. Gently fold the whites into the flour-water mix. Use immediately
V4 – TEMPURA BATTER INGREDIENTS:
Beat the egg yolks and icy cold water together until light and fluffy. Add the flour and cornflour to the egg mixture and mix together quickly. Do not over-beat mixture.
Chef Nicole and Dana
Sister’s Nicole and Dana own and run the ‘end-of-the-road’ café in Jackson Bay serving fresh fish and chips, crayfish and other fish specialties year round.
Peter Yealands Chardonnay 2017 (Hawke’s Bay)
Exhibits guava, citrus and stone fruit flavours which combine seamlessly with the subtle toasty oak. The palate combines ripe fruit, lees complexity and subtle oak with a fresh elegant finish.
Craypot Cafe Jackson Bay
Sister’s Nicole and Dana own and run this ‘end-of-the-road’ café in Jackson Bay serving fresh fish and chips, crayfish and other fish specialties year round. If you’re headed to this sleepy little bay, make sure to drop in and get a real kiwi feed of fish and chips. See if you can work out what the secret ingredients in their batter are.