{"id":108,"date":"2008-05-13T13:37:48","date_gmt":"2008-05-13T20:37:48","guid":{"rendered":"http:\/\/cookwithlars.com\/cookbook\/sauces-stocks-marinades\/lars-beer-batter\/"},"modified":"2018-01-16T16:02:24","modified_gmt":"2018-01-16T23:02:24","slug":"beer-batter","status":"publish","type":"post","link":"https:\/\/cookwithlars.com\/beer-batter\/","title":{"rendered":"Beer Batter"},"content":{"rendered":"
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.<\/p>\n
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.<\/p>\n
Categories<\/td>\n | Frying Batter<\/td>\n<\/tr>\n |
Servings:<\/td>\n | 4 cups<\/td>\n<\/tr>\n |
Time:<\/td>\n | \u2013 Preparation: get beer flat – overnight, batter – 10 minutes, egg white\/batter – 5 minutes \n– Refrigeration: 3 hours to overnight<\/td>\n<\/tr>\n |
Equipment:<\/td>\n | Measuring cups and spoons, small bowl, large mixing bowl, whisk, spatula<\/td>\n<\/tr>\n |
Difficulty:<\/td>\n | Easy<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\nIngredients:<\/h2>\nProcedure:<\/h2>\nAdvanced Preparation:<\/h2>\nTips, Notes, and Variations:<\/h2>\nShare this:<\/h3> |