Assorted Deep – Fried Platter Recipe

Prepare proteins and vegetables

Pat prawns, fish pieces, chicken strips, calamari rings, tofu cubes and vegetables dry with paper towels. Dry surfaces help batter adhere and reduce oil splatter.

Marinate chicken and fish

In a bowl combine 2 tbs soy sauce, 1 tbs grated ginger, 1 tbs minced garlic, 1 tbs rice wine (or dry sherry), 1 tsp sesame oil, 1/2 tsp salt and 1/4 tsp black pepper. Toss chicken strips and fish pieces in this mixture and let rest for 15–20 minutes in the refrigerator. Do not marinate prawns or calamari for long—5 minutes maximum with a pinch of salt and 1/2 tbs soy if desired.

Dusting for prawns

Lightly toss prawns in 2 tbs semolina (or fine cornmeal) and a pinch of salt to give extra crunch and help batter cling.

Prepare panko and breadcrumbs

Place panko in one shallow bowl and fine breadcrumbs in another. These will be used for items you want extra crunch (chicken and some vegetables).

Make the dry mix

Whisk together 1.75 cups all-purpose flour, 1/2 cup cornstarch, 1/4 cup rice flour, 1 tsp baking powder, 1.25 tsp salt, 1/2 tsp white pepper and 1/2 tsp garlic powder in a large bowl until evenly combined.

Make the batter

In a separate bowl lightly beat 1 egg and combine with 1.25 cups ice water. For an extra light, crisp batter substitute up to 1/2 cup of the ice water with cold sparkling water. Slowly whisk the liquid into the dry mix until a lumpy thin batter forms—do not overmix; small lumps are fine. Keep batter cold by setting bowl over a larger bowl of iced water while frying.

Coating station

Arrange three stations: (A) semolina/cornmeal or plain flour for light dusting, (B) batter bowl, (C) panko or breadcrumbs for crisp coating. For items that will be panko-crusted (chicken, some veg), first dust lightly in flour/semolina, dip into batter, then press into panko. For tempura-style items (prawns, calamari, fish, tofu, many vegetables) dust lightly, dip once in batter, and directly fry.

Heat the oil

Pour about 1.5–2 liters of vegetable oil into a deep, heavy-bottomed pot or deep fryer. Heat to 175–185°C (350–365°F). Use a thermometer to monitor temperature. Maintain temperature by frying in small batches; oil will cool when items are added.

Fry proteins and vegetables — order & timing

Fry in this suggested order to ensure proper cooking times and crispness: 1) Prawn chips: these expand very quickly—drop a few at a time and they will puff in 2–5 seconds. Remove immediately and drain. 2) Calamari rings: batter-dipped rings take about 1–2 minutes until pale golden; do not overcook. 3) Prawns: batter-dipped prawns fry 1.5–2 minutes until golden and the flesh is opaque. 4) Fish pieces: batter-dipped fish fry 3–4 minutes until golden and cooked through (depends on piece thickness). 5) Chicken strips (panko-coated): fry 4–5 minutes until golden and internal temperature reaches 74°C (165°F). 6) Vegetables & tofu: thicker veg like sweet potato rounds 3–4 minutes; thin slices and zucchini 1.5–2.5 minutes; tofu 2.5–3 minutes until golden. Adjust times by size and your equipment. Drain each batch on a wire rack or paper towels to remove excess oil.

Maintain crispness

Keep finished items in a single layer on an oven tray in a low oven (90–100°C / 200–210°F) if not serving immediately to keep warm and crisp. Do not stack items or they will steam and lose crunch.

Final seasoning

After frying, season lightly with a pinch of salt while items are still hot to enhance flavor. Squeeze lemon over fish and prawns just before serving if desired.

Arrange platter

On a large serving platter arrange panko-crusted chicken, batter-fried fish, prawns, calamari, tofu and mixed vegetables. Add the puffed prawn chips in a separate area so they stay crisp. Garnish with chopped coriander and sliced spring onions, and place lemon wedges and dipping sauces (sweet chili, soy–ginger, tartar) around the platter.

Safety & leftovers

Allow oil to cool before disposing or storing. Leftovers reheat best in a 200°C (400°F) oven for 8–10 minutes on a wire rack to restore crispness. Do not microwave (will become soggy).