Beer Batter

Beer Batter
Tags: ,

A Little Personal History:

I love fish and chips and the batter makes all the difference. So I set out on a quest for come up with the best beer batter ever. Here’s the end result.

Description:

While this beer batter was created for fish and chips, you can use it for any dish needing a light crispy batter e.g. fried onion rings, vegetables, french fries, etc.

Categories Frying Batter
Servings: 4 cups
Time: – Preparation: get beer flat – overnight, batter – 10 minutes, egg white/batter – 5 minutes
– Refrigeration: 3 hours to overnight
Equipment: Measuring cups and spoons, small bowl, large mixing bowl, whisk, spatula
Difficulty: Easy

Ingredients:

  • 4 eggs, separated
  • 1 – 12 ounces can of beer, flat
  • 2 tablespoon butter, melted
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 ½ cups flour

Procedure:

  1. Lightly crack open egg shells and separate whites from yolks, saving white to small bowl.
  2. Transfer yolks to medium mixing bowl, add flat beer, butter, paprika, salt and pepper and beat together with whisk.
  3. Whisk in flour until batter is smooth.
  4. Refrigerate egg whites and beer batter overnight (if time is limited, refrigerate for a minimum of 3 hours).
  5. On day of fish fry, bring egg whites and beer batter to room temperature.
  6. Whisk egg whites till stiff. Fold whites gently into beer batter with spatula.
  7. Now you’re ready to start making English Fish and Chips

Advanced Preparation:

  • If you don’t have a flat beer handy, and have time, just open can of beer and let stand overnight. If time is short, get two containers and just keep pouring beer back and forth till the “fizz” is gone.

Tips, Notes, and Variations:

  • For a more Southern batter, use 1 cup flour and ½ cup cornmeal for batter.