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
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
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
FAT TIRE BEER BATTER
Categories Fish Vegetable Side Fry Kid-Friendly Quick & Easy
Number Of Ingredients 11
Steps:
- Add wet to dry and whisk till smooth. Dredge veggies/fish in flour then place in batter. Take out of batter and shake excess batter off and fry approximately four minutes or until golden brown. Tip: Making the batter with ice cold beer and water for the wet ingredients and using batter immediately after mixing results in crispier texture after frying.
BEER BATTER BREAD (ALMOST NO FAT)
I can't remember where I got this recipe, but I have had it for a long time, and the bread is especially good for a quick-bread. I normally just do yeast-breads.
Provided by Toby Jermain
Categories Quick Breads
Time 55m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 212.4, Fat 0.5, SaturatedFat 0.1, Sodium 643, Carbohydrate 43.5, Fiber 1.3, Sugar 5.6, Protein 5
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.
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.
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