Beer Batter Without Beer Recipes

EASY BEER BATTER

Steps:

• Whisk flour and beer together in a bowl until batter is just combined; batter will be lumpy.

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).

CRUNCHY BATTER FRIED FISH (NO BEER)

Steps:

• Mix together 1 cup flour, 1/4 cup cornstarch, baking powder and salt in a bowl.
• Stir in enough club soda to make a batter about the consistency of thin pancake batter. You don't want it too thick, just thick enough to nicely coat a spoon.
• Season the batter to taste if desired with seasoning of your choice. I suggest Old Bay, Lemon Pepper seasoning, or seasoned salt. set aside.
• In another bowl, mix together remaining 1/4 cup flour and 1/4 cup cornstarch.
• Heat oil in a deep pan to 375°F Use a candy thermometer if you need to. Oil in pan should be about 3" to 4" deep.
• Cut fish into portion sizes and remove any pin bones, and pat dry.
• Dredge the fish in the dry flour/cornstarch mixture. Shake off any excess.This allows the batter to stick to the fish.
• Dip dredged fish into batter allowing any excess to drip off before carefully adding the fish to the hot oil.
• Cook the fish one or two pieces at a time until golden brown.
• Drain on paper towels or better yet, on a cake cooling rack set up over paper towels.
• Serve while hot.

CRISPY BEER BATTER

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 BREAD (ALMOST NO FAT)

Steps:

• Preheat oven to 375 degF.
• Spray a 9"x5"x3" loaf pan with nonstick cooking spray, and set aside.
• Sift all dry ingredients into a bowl.
• Add the beer all at once, and mix by hand until just combined.
• Transfer the batter to the prepared pan.
• Good Luck!
• This stuff can be real gooey; smooth it out as best you can, and slam the pan down on the counter two or three times to smooth out the batter.
• Bake for 35-45 minutes or until a toothpick inserted into the center comes out clean.
• The recipe also says that the top should be light golden, but do not count on this.
• After cooking, this bread may still look kind of anemic, real pale, kinda raw!
• Especially if you are using a light colored beer!
• BUT, if the toothpick says it's done, it's really done!
• Turn out onto a rack to cool.
• Eat it as soon as it is cool enough to touch, or let it cool to room temperature and wrap to eat a little later, or wrap real good and freeze for up to a month.
• If refrigerated or frozen, bring to room temperature or warm before serving.
• It's great fresh from the oven, and it makes wonderful toast.
• Notes& Comments:.
• *This recipe makes an extremely dense, heavy bread with a crunchy crust.
• It's great!
• I like it as is!
• But, as noted above, it does look a little anemic.
• *You might want to replace up to half of the white flour with whole-wheat flour to darken the loaf.
• Also, a darker beer will make a darker loaf.
• Works great with Guinness!
• *You might also want to experiment with other beers, for different flavors and different degrees of richness.
• Obviously, the only ingredient in this recipe that will change the overall flavor is the beer.
• Enjoy!
• *We have also doubled the recipe, using 1 bottle of Guinness and 1 bottle of Bass, with 4 cups unbleached flour and 2 cup whole wheat flour; obviously this makes 2 loaves.