Battered Saveloys (Australia)
Submitted by happyzhangbo
Classic Aussie battered saveloys on a stick, double-dipped and deep-fried until golden and crunchy. Just like the fish and chip shop, this easy 15-minute recipe brings the carnival home.
YIELD
8 servingsPREP
8 minCOOK
2 minREADY
15 minIf you grew up in Australia, the battered sav from the local fish and chip shop is pure nostalgia on a stick.
Saveloys (or franks) get skewered, dusted with flour, dipped in a light batter made with self-rising flour and bicarb soda, and lowered into hot oil until they’re golden and puffed.
The secret to that thick, crunchy shell? Double battering. You fry them once, dip them again, and fry a second time for an extra-crispy coating that shatters when you bite through it.
Serve with a good squeeze of tomato sauce and you’re right back at the beach on a Saturday arvo.
Kitchen Tips
- Dust the saveloys with flour before dipping in batter; it helps the batter grip and stay put in the oil
- Hold the skewer for a few seconds when lowering into the oil so the batter sets before you let go
- Keep the oil at a steady moderate heat; too hot and the outside burns before the sav heats through
- The double-batter technique is what separates a good battered sav from a great one, so don’t skip the second dip
Ingredients
Directions
Invert wooden skewers through center of saveloys lengthways, leaving about 8cm protruding at one end for a handle.
Dust saveloys lightly with flour.
To make batter, place fours, soda, water and egg in a food processor or blender, process for 10 seconds or until smooth, transfre mixture to a bowl.
Heat oil to moderatley hot in a deep heavy based pan, holding ends of skewers, dip saveloys one or two at a time into the batter, coating completely.
Drain off excess batter.
Holding skewer ends, gently lower battered saveloys into the hot oil.
Hold for a few seconds until saveloys float unaided.
Cook for 1 minute or until lightly golden.
Carefully remove from oil with tongs and drain on paper towels.
Repeat process with remaining saveloys.
Re-dip each cooked saveloy in batter and repeat the process (double batter them).
Comments
Frankfurts are not saveloys.
you are 100% correct