Because of the diverse nature of the many different restaurants and chefs Brian Henry has worked under he is highly proficient at a wide range of cuisines.

Brian’s cooking is seasonal, inventive and smart, but in no way unapproachable or fussy. When he is coaxed out of the kitchen and starts talking about food, his passion and knowledge are instantly recognizable.

"Chef Brian Henry cooked a series of delicious appetizers for us as we sat around a table in the kitchen". Thanks

Tony Aspler, Wine writer

“Chef Brian Henry puts one hundred percent of his energy into going all the way.”

Birgit Moenke, Editor Stir Media Read More Reviews

Gastronomically yours,

Chef Brian’s $100k Fish Batter Recipe

 

3.5 cups of pastry flour

3 tbsp. baking powder

2 tbsp. salt

¾ cup Buttermilk

3 cups of cold water

 

Sift together all dry ingredients into a large mixing bowl. Gently whisk in the buttermilk and water until the batter reaches uniform consistency with no lumps. Do not over mix as this will stretch the glutens in the flour and make a heavy, flat batter crust. Use only firm white-fleshed fish. Cod, haddock and skate work best. Dry you fish fillets with paper towel before hand, dredge lightly in flour, then into the batter. Finally gently free float your evenly batter coated fish in a 365-375 degree F vat of oil. Remove when a deep golden colour and serve.

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