Spiced Beer Batter Recipes

COLLIN'S BEER BATTER

Steps:

• Combine eggs and beer Add dry ingredients all at once.
• Mix smooth, adjust consistency as required.
• If batter is heavy, adjust with a small amount of milk, If batter is too thin, adjust with cornstarch. Do not over mix.
• Dredge fish or vegetable lightly in cornstarch.
• Shake off excess, dip in batter and immerse directly into fat cooking at 375 degrees.

ENGLISH BEER BATTER

Steps:

• Let beer stand at room temperature until flat.
• Refrigerate egg whites; beat together egg yolks, beer, butter or oil, salt and pepper; whisk into flour to make a smooth batter; refrigerate batter 3-12 hours.
• When ready to fry fish (I use cod or halibut) pieces, bring egg whites to room temperature then beat them until stiff; fold beaten egg whites gently into beer batter.
• Blot fish pieces dry with paper towels; dredge each lightly with flour then dip into batter to cover completely.
• Deep fry fish, a few pieces at a time, at about 375° until batter is cooked and deep golden-brown; drain on absorbent paper then serve.

BEER BATTER

Steps:

• In a small mixing bowl add flour, egg, garlic powder, and black pepper. Stir in 1 cup beer (you can add more than one cup to obtain your desired texture).

SPICED BEER BATTER

Steps:

• Mix all the dry ingredients, add the oil and the beer.
• If you have the time, cover and leave to stand for a few hours, this will improve the texture of the batter{not in the refrigerator} Just before you need it, beat the egg white stiff and fold it into the batter.
• Whatever your choice of food, coat with flour first, dip in the batter, then deep fry.
• You can leave out the spices for a plain batter and use water instead of the beer.
• This is great for onion rings!