Hi Keith , I am looking for some help developing my fish batter , currently I am using self raising flour some salt and ice cold soda water but I am finding the grease retention is way too high any ideas? I wrote you before but did not receive a reply. Hopefully you might offer up a few suggestions.
Best
Ken
Keith Hudson Chef Profile
Chef Keith
Biddeford, ME (United States)
Joined October 01, 2010
Professional Chef
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I just joined and hope to help people on this site with any and all cooking questions, lost recipes, or menu suggestions.