BEST BEER BATTER
This can't-miss batter is perfect for coating vegetables, shrimp, fish, and much more.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Yield Makes 2 1/2 cups batter
Number Of Ingredients 7
Steps:
- In a medium bowl, whisk eggs until smooth, then whisk in beer. Add 1 1/2 cups flour and 1 1/2 teaspoons salt and whisk until combined. Place 1 cup flour in a shallow bowl. Place a wire rack on top of a rimmed baking sheet; set near stove.
- In a wide 6-quart pot fitted with a deep-fat or candy thermometer, heat oil to 375 degrees over medium. (The oil should bubble rapidly when a pinch of flour is added.) Working in small batches, lightly coat food in flour, then dip in batter, gently shaking off excess. Fry, turning halfway through, until browned and crisp, about 5 minutes per batch (adjust heat to maintain 375 degrees). With a slotted spoon, transfer food to rack to drain and discard any browned bits of batter. Season immediately with salt. Keep warm in a 200-degree oven.
BEER BATTERED CHICKEN
Easy to make, beer battered, deep fried chicken.
Provided by NATHAN TRUAX
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Rinse chicken, and slice into 1 inch strips. In a medium bowl, stir together 1 cup flour, and baking powder. Mix in the eggs and beer.
- Heat oil in a deep heavy skillet to 375 degrees F (190 degrees C).
- Place remaining 1/2 cup flour in a small bowl. Coat chicken strips in flour, then dip floured strips into the batter. Fry a few at a time in hot oil, turning once, until coating is golden brown on both sides. Remove, and keep warm until serving.
Nutrition Facts : Calories 386.5 calories, Carbohydrate 25.3 g, Cholesterol 131.3 mg, Fat 16.5 g, Fiber 0.8 g, Protein 30.9 g, SaturatedFat 2.9 g, Sodium 144.9 mg, Sugar 0.2 g
BEER BATTER FISH MADE GREAT
Steps:
- Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with salt and pepper.
- Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.
- Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.
Nutrition Facts : Calories 447.5 calories, Carbohydrate 22.6 g, Cholesterol 67.5 mg, Fat 30.2 g, Fiber 1.6 g, Protein 18.8 g, SaturatedFat 4.5 g, Sodium 675 mg, Sugar 1.4 g
BEER BATTER FOR FISH
Steps:
- In a medium bowl, stir together flour, baking powder, baking soda, and cornstarch.
- In a large bowl, beat together eggs and milk. Mix in beer. Stir in flour mixture. Season with salt, black pepper, and garlic powder.
- In an electric deep fryer or a heavy saucepan, heat oil to 375 degrees F (190 degrees C).
- Coat fish in batter, and submerge in hot oil. Fry until golden brown, about 4 to 5 minutes. Serve.
Nutrition Facts : Calories 772.1 calories, Carbohydrate 74.8 g, Cholesterol 142.2 mg, Fat 41.5 g, Fiber 10.9 g, Protein 28.9 g, SaturatedFat 6.7 g, Sodium 491.7 mg, Sugar 3.7 g
BEER BATTER
Make and share this Beer Batter recipe from Food.com.
Provided by Janice Haskamp
Categories Healthy
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix.
CLASSIC BEER BATTER RECIPE FOR DEEP-FRYING
This classic beer batter is perfect for deep frying a variety of foods, from onion rings to fish to chicken strips. Get crispy results every time.
Provided by Danilo Alfaro
Categories Ingredient
Time 5m
Yield 8
Number Of Ingredients 6
Steps:
- Gather the ingredients.
- Combine the egg and beer in a large bowl.
- In a separate bowl, combine the flour, salt, and paprika.
- Add the seasoned flour to the beer mixture and gently poke at it with a fork until you have a loose, floppy batter with plenty of lumps. Don't stir, whisk, or mix.
- Once the batter is together, dredge and dip the onions right away and add to a pot of hot oil to fry.
- Serve hot and enjoy.
Nutrition Facts : Calories 84 kcal, Carbohydrate 15 g, Cholesterol 23 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, Sodium 77 mg, Sugar 0 g, Fat 1 g, ServingSize 8 servings, UnsaturatedFat 0 g
THE BEST BEER BATTERED FISH
Beer batter can be contentious. When done right, it is light, airy, and crunchy-perfectly complimenting the fillet within. When done poorly, it can be heavy, doughy, and overpowering. Beer battered fish takes more attention to detail than other method of frying, so it's best to work in small batches...
Provided by Jesse Griffiths
Categories Main
Yield 3-4
Number Of Ingredients 7
Steps:
- Season the fish with salt and pepper.
- Mix together the flour, baking powder, and salt in a bowl with a whisk.
- Dredge the fillets well in the flour mix, shaking off any excess. Refrigerate fillets until ready to fry.
- When the oil is hot, add the beer and honey to the flour mixture and stir well. A couple of lumps are preferable, so don't overwork it. Add a couple ice cubes to the batter.
- Dip a couple of fillets into the batter, coating them completely. Allow any excess batter to drain off.
- Gently place them into the 375°F oil and fry for 30 seconds.
- Flip the fillet, exposing the more-cooked bottom. Drizzle a little bit of batter on top. Flip the fillet back over and drizzle a little batter on top again. Don't overdo it, but just add a thin layer of additional batter.
- Fry the fish until deep golden brown, about 2 minutes total for fish that's an inch thick. Serve immediately.
BASIC BEER BATTER
Make and share this Basic Beer Batter recipe from Food.com.
Provided by pamsbm
Time P1DT10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all dry ingredients.
- Add liquid ingredients and mix well.
- Allow batter to chill in refrigerator for a least 1 hour before using.
- Dip food in batter and place into hot oil.
BEER BATTER
As long as there is a beer in the house this is a quick and easy recipe without any fancy ingredients. You can find all the ingredients in a standard kitchen! This batter is great for deep frying white fish. Fresh lake perch and walleye are especially tasty in this beer batter.
Provided by Letty Simmet
Categories 100+ Everyday Cooking Recipes
Time 5m
Yield 8
Number Of Ingredients 5
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).
Nutrition Facts : Calories 87.6 calories, Carbohydrate 14 g, Cholesterol 23.3 mg, Fat 0.8 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 0.2 g, Sodium 11.1 mg, Sugar 0.2 g
CRISPY BEER BATTER
The easiest foolproof beer batter recipe
Provided by Arentweallbusy
Time 25m
Yield Serves 10
Number Of Ingredients 0
Steps:
- 1 cup s/r flour mix with 1/2tsp salt
- Add 125 ml beer and 125ml mineral water. Can add only beer - 250 ml.
- Whisk until there are no lumps
- If too runny, add more flour. If too thick, add more liquid.
- Heat the oil in the wok or deep pan until 200C. Throw a bread crust to check, the oil is hot enough when the bread turns golden in 10 sec.
- Once the oil is hot, deep your fish/veggies into the batter, remove access of the batter on the edge of the bowl and gently immerse in the oil (away from yourself). Repeat with up to 4 pieces at a time. Make sure to let the oil get hot again between the batches.
BEER BATTER FOR FRITTERS
Provided by Food Network
Time 3h15m
Yield 2 1/2 cups
Number Of Ingredients 5
Steps:
- Into a bowl sift together flour and salt. Make a well in the center, pour in the beer and add the oil in a stream, stirring constantly until smooth. Strain the batter into another bowl and let it stand, covered with plastic for 3 hours or refrigerate overnight. Just before using, stir the batter and fold in the egg whites.;
EASY BEER BATTER
First rule of beer batter: Beer batter is not complicated, it should only contain beer and self-raising flour. Second rule of beer batter: The beer should be cold. Third rule of beer batter: You DO NOT need to sift the flour and don't over-whisk it. A few lumps actually makes for a better texture. Fourth and most important rule of beer batter: It is important to choose the correct beer according to what you are going to cook. As any ingredient ranges in texture and taste, so does beer.
Provided by chrisBadenoch
Categories 100+ Everyday Cooking Recipes
Time 5m
Yield 4
Number Of Ingredients 2
Steps:
- Whisk flour and beer together in a bowl until batter is just combined; batter will be lumpy.
Nutrition Facts : Calories 259.5 calories, Carbohydrate 49.5 g, Fat 0.6 g, Fiber 1.7 g, Protein 6.6 g, SaturatedFat 0.1 g, Sodium 797.3 mg, Sugar 0.1 g
FRIED FISH WITH VODKA AND BEER BATTER
Heston Blumenthal, the chef at the Fat Duck near London, updated classic British fish and chips in his book "In Search of Perfection" (Bloomsbury, 2006), using a batter that includes beer and vodka. The alcohol dissolves some of the gluten proteins in the wheat flour, so the crust doesn't get tough and boils off faster than water, so the batter dries out, crisps and browns quickly, before the delicate fish inside overcooks. The coating ends up especially crunchy - with each bite, you crush many thin layers of crust.
Provided by Harold McGee
Categories dinner, seafood, main course
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Rinse fish fillets, and dry with paper towels. Season well with salt and pepper, and dust with rice flour, shaking off any extra. Set aside.
- Place a wide, deep pan over medium heat. Add oil to a depth of at least 1 1/2 inches, and bring to 375 degrees on a deep-fry thermometer. In a medium bowl, mix together the all-purpose flour, 1 1/4 cups rice flour, baking powder and 1/2 teaspoon salt. Slowly stir in the vodka and beer to make a batter. (Don't make batter ahead of time, or the bubbles from the lager will be lost.)
- Dip one fillet into batter to coat it completely, then lower into hot oil. Repeat with other fillets, working in batches if needed. When undersides of fillets are golden brown, after 1 or 2 minutes, turn, and brown other sides, a minute or two. Lift from oil, drain and serve.
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HOMEMADE FISH & CHIPS | JAMIE OLIVER RECIPES
From jamieoliver.com
Cuisine BritishTotal Time 55 minsCategory MainsCalories 779 per serving
- Preheat the oven to 180°C/350°F/gas 4.Peel and slice the potatoes into chips.To make the mushy peas, pick and finely chop the mint leaves.
- Place the butter in a pan over a medium-low heat, add the peas and mint, pop the lid on and simmer gently for 10 minutes.Add a squeeze of lemon juice and season to taste with sea salt and black pepper – you can either mush the peas up in a food processor, or mash them by hand until stodgy, thick and perfect for dipping your fish into.
- Keep them warm until needed.Pour the sunflower oil into a deep fat fryer or a large sturdy pan and heat it to 190°C/375°F.
- Mix ½ a teaspoon of salt and 1 teaspoon of pepper together, then use it to season the fish fillets on both sides – this will help to remove any excess water, making the fish really meaty.
THE ULTIMATE BEER-BATTERED WALLEYE RECIPE • OUTDOOR CANADA
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Author Jeff MorrisonEstimated Reading Time 1 min
EASY BEER BATTER RECIPE - FOOD REPUBLIC
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BEST BEER BATTER RECIPE: HOW TO MAKE IT & 6 MUST KNOW TIPS
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Estimated Reading Time 3 mins
- Only Use a Cold Beer. Some beer batter recipes will say to add ice or place the beer batter in the fridge to 'rest' for 30 minutes. Forget it! Adding ice will water down your batter and refrigerating the beer batter just takes time.
- Use Self Raising Flour. There is no need for bicarb soda or yeast. Just use self raising flour. Also, the flour does not need to be sifted. Self raising flour will make the batter light and crisp.
- Don't Overwork The Batter. Having some lumps in the beer batter is OK. People often overwork their beer batter with a whisk. Not good. This takes extra effort and isn't necessary.
- Choose The Right Beer. Skip this step at your peril. This one choice can make or break your dish. Here’s a simple guide to selecting the perfect beer to compliment the fish you’re using.
- Hot Oil. Frying something in oil that isn't hot enough results in soggy food. The goal is light and crispy. heat your oil to 180º C (350ºF)
- Don’t Overcrowd. Overcrowding the fryer or pan can lead to soggy food. Why? Placing too many cold pieces of fish into hot oil will make the oil temperature drop.
CRISPY BEER BATTERED FISH | RECIPETIN EATS
From recipetineats.com
5/5 (54)Category MainsCuisine WesternCalories 322 per serving
- Dry & cut fish: Pat fish dry using paper towels or a tea towel. Cut into 7 x 3cm / 3 x 1¼" batons, or larger fillets if you prefer. If you have very thick fillets, cut in half horizontally (Note 1)
- Salt & dust: While oil is heating, sprinkle 3 or 4 pieces of fish with a pinch of salt, then coat in rice flour and shake off excess. You can leave them like this for up to 10 minutes.
BEER BATTERED FISH USING PANCAKE MIX - THIS SILLY GIRL'S ...
From thissillygirlskitchen.com
4/5 (1)Total Time 30 minsCategory Main CourseCalories 104 per serving
- Place dry ingredients in a large bowl and mix together. Add in the beer and mix until there are no lumps. If you have a large chunk of fish, cut it up into smaller pieces or if using flounder like I did, I left the skin on and dipped the entire filet into the batter. Either way is fine, it’s totally up to your preference.
- In a large skillet, place 2- 3 inches of oil and let it come up to temperature slowly over medium heat. The oil should be around 350-375 to fry and when you place food in it, it will bubble immediately. Place fish VERY CAREFULLY into the hot oil and let turn golden brown on the first side.
- When the first side is browned, gently turn it over and let brown on the other side. Keep a thermometer out to check the temperature, when it hits around 165 degrees the fish is done. Fish cooks extremely fast and depending on how thick the piece is, it may only take minutes to cook on each side.
- Take it out and lay on a wired rack so the excess oil will drip off. Immediately season with salt. Make sure not to crowd the pan so you might need to fry in batches. Serve with your favorite dipping sauces and wedges of lemon. Enjoy!
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