My Favorite Beer Batter
From midgelet 15 years ago
- 5 minutes to make
- Serves 6
I rarely eat fried stuff although I truly love it! here is a recipe I put together originally when I make fried fish. its great on onions and mushrooms too. I don't have a frylator and use a heavy duty pot filled with oil. Read more The trick to any fried foods is to get the oil very hot for frying, don't over crowd in the pan. If you have an electic table top fryer, 375F is a good start for the temperature. I got hooked on a great German beer called Warsteiner- I use it for beer bread, beer batter, stews and cooking etc. it's just my personal choice when my German girlfriend brought it to a barbecue one year and that's usually what we love to serve our guests along with Sam Adams when we do have beer-!! See less
Ingredients
- Batter: shopping list
- 1 cup flour shopping list
- 1/2 tsp baking powder shopping list
- 1 cup beer, or as needed, shopping list
- 1 large egg shopping list
- 1 tsp salt or to taste shopping list
- 2 Tbs grated Romano or parmesan cheese ( optional ) shopping list
- onions cut in thick rings shopping list
- fish cut in even similar pieces shopping list
- mushrooms. small ones over the large shopping list
- Veges like zuchinni: cut in equal sizes shopping list
How to make it
- PLace flour, baking powder and salt in a bowl.
- Add egg and 1 cup of beer and stir with whisk by hansd to make a waffle type consisitency batter
- So you may either need a bit more flour or beer for the right texture
- Set aside while you are cutting the veges etc
- Batter can be prepared 30 minutes ahead and leave out at room temperature.
- Heat oil to 375 or until wavy hot in the pot.
- Dip food in batter to coat evenly
- Test fry one item etc to see if the food browns correctly ( not to slow- too soggy or oily - not to fast, food too brown on outside and not cooked properly inside )
- Properly fried the item will be golden and crisp and not soggy
- Then fry several pieces at a time until golden and crispy- don't over crowd as you fry and also use a slotted spoon to turn and immerse food in oil if needed so all sides get cooked
- Drain on absorbant paper and serve at once
- Note: season your fish liberally before hand
- Some moist veges may need a slight dusting of flour before dipping in the batter for best adherance of batter
Mushrooms and onions
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The Rating
Reviewed by 8 people-
that looks so good!!! Great post!
chichimonkeyface
in Albany loved it
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luv beer batter for onion rings awsome post!
momo_55grandma
in Mountianview loved it
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This sounds great. The recipe I have calls for bisquick which I don't keep around very often. Thanks Midge, we'll be using this soon!
valinkenmore
in Malott loved it
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