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Crab Sticks in Batter
Instructions
I prepare the ingredients for making the crab sticks in batter. You can manage without dried garlic, but it gives the dish a special piquancy. If the crab sticks have been kept in the freezer, they should be thawed.
I separate the whites from the yolks, putting them into different bowls.
Starting at low mixer speed and gradually increasing it, I beat the whites to a thick, stable foam that does not fall or slide off the whisks.
I salt the yolks, flavour them with dried garlic, and pour the water into them.
I add all the flour.
Now I mix the combined mixture using the same mixer. There is no need to stir for long – all the components should simply come together. The result is a very thick mixture, but once the whites are added it will loosen up.
Now I add half of the whipped whites to this mixture. Using a spatula, working smoothly and unhurriedly, I fold the mass together.
Next I add the remaining whites and fold them into the dough just as carefully.
The result is a light, smooth, airy dough that resembles sponge-cake batter.
I remove the cellophane wrap from the crab sticks.
I pour vegetable oil into a cauldron so that the sticks submerged in it can float there without touching the bottom. I set the heat to maximum at first. I check that the oil is hot enough with a wooden skewer – small bubbles should gather on its surface. Then I set the heat to a little above medium and begin frying.
I dip a crab stick into the batter, coating its entire surface. So that the batter doesn't get smeared off afterwards, it is better to spear the piece with a toothpick, then lift it, letting the excess dough drip off.
I lower the piece into the oil. After 5–7 seconds the surface of the batter sets slightly, and it is then safe for it to be touched by a new crab stick with fresh batter.
Now I can put the next piece into the cauldron. I fry the sticks until golden on all sides – this takes about 2 minutes.
I place the cooked sticks on a paper towel to remove the excess fat.
The crab sticks in batter are ready. They are served at the table together with fresh herbs and ranch sauce. The stick itself has kept its juiciness thanks to the wonderful batter, which, like a wrapper, securely sealed in the contents. The crispy crust and the porous centre of the thin dough made the dish incredibly tasty.
Tips
- 1
WHIPPED WHITES are the "secret" to airiness. Whole eggs give a dense batter. Whites whipped separately and added last make the dough sponge-like and porous.
- 2
A TOOTHPICK is the "secret" to an even coating. It is hard to hold the stick in the batter with bare hands, as the dough drips off. A toothpick lets you drain off the excess and lower the stick in neatly.
- 3
A 5–7 SECOND PAUSE is the "secret" to keeping them separate. If you add the sticks one straight after another, the batter slides off when they touch. Only after the first one has set should you add the next.
- 4
FIRM STICKS are the "secret" to keeping their shape. Loose crab sticks fall apart in the batter during frying. Only firm, good-quality ones hold their shape. The same principle works for other kinds of deep-fried snacks in batter.
FAQ
Which crab sticks should I choose? +
Choose firm, springy surimi sticks that are tightly wound – these hold their shape during frying. Avoid sticks with a lot of starch, very pink ones with artificial colouring, and any that have already fallen apart in the packet. Good-quality, dense crab sticks are essential for this dish.
What can I use instead of dried garlic? +
You can replace it with one clove of fresh garlic, crushed. Other options that add a different note are dried dill (for a fish-friendly accent), sweet paprika, or a mix of dried herbs. Avoid seasoning blends that already contain salt. For the classic flavour, plain dried garlic with no additives works best.
How long do crab sticks in batter keep? +
In the fridge, in a tightly sealed container, for about 1 day. Any longer and the batter goes soggy, the crust disappears, and the filling starts to soften. Before serving, reheat them in the oven for 5 minutes at 180 °C to restore the crispy crust – don't use the microwave, as it turns the batter rubbery. Freezing is not recommended, since the texture breaks down completely after thawing. They are at their best fresh and hot from the fryer; after a couple of hours the flavour holds but the texture softens. It is ideal to make them to eat in one go.
What should I serve crab sticks in batter with? +
They go well with ranch sauce, tartar sauce, a garlic-yogurt sauce, ketchup, or mayonnaise with a little lemon juice. Serve them alongside fresh vegetable sticks (celery, carrot), lemon wedges, and herbs. As for drinks, they pair nicely with chilled light beer, dry white wine, or sparkling water with lemon. This is a versatile snack for a friendly get-together, a film night, or Friday drinks.
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