Beer Batter Recipes

Steps:

• Mix.

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.

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 one 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.

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).

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.;

Steps:

• Fill a small Dutch oven with 3 to 4 inches of oil and heat over medium heat until a deep-frying thermometer inserted in the oil registers 325 degrees F. Line a large plate or baking sheet with paper towels.
• In a medium bowl, whisk together the flour, cornstarch, paprika, baking powder, garlic powder, onion powder, cayenne, 2 teaspoons salt and 1/2 teaspoon black pepper. Add 1 cup of the beer and stir until smooth, adding more beer a tablespoon at a time if necessary until the batter is the consistency of heavy cream. Set aside.
• Using kitchen towels, dry the potatoes thoroughly. Working in batches, slide the potatoes into the oil, being careful not to crowd the pan, and cook until lightly golden, about 5 minutes. Use a slotted spoon or skimmer to remove to the towel-lined plate and sprinkle with a few pinches of salt.
• Raise the oil temperature to 350 degrees F. Dip the partially cooked fries a few at a time in the batter to coat. Using a fork, slide the coated potatoes 1 at a time into the oil, about 6 or 8 in a batch so as not to overcrowd the pan. Use a metal skimmer or tongs to keep them separate, as they tend to cling together. Cook until deep golden brown, 2 to 3 minutes. Remove to fresh paper towels to drain. Serve immediately.

Steps:

• Preheat oil in a deep-fryer or a Dutch oven to about 360 to 375 degrees F.
• Add the first 5 ingredients in a bowl and mix until combined. Dip cod into the batter and allow any excess batter to drip off prior to adding to the preheated oil. Fry the fish until browned on both sides. Once browned, remove to a paper-towel lined plate and season with salt, to taste.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.

Steps:

• Set a colander in a large bowl of ice water. Slice the potatoes lengthwise 1/4 inch thick, then stack the slices and cut into 1/4-inch-thick sticks, adding them to the ice water as you work. Refrigerate 30 minutes or up to 1 hour. Lift the colander out of the ice water, rinse the potatoes well and pat very dry.
• Preheat the oven to 350 degrees F. Heat 4 inches vegetable oil in a large Dutch oven until a deep-fry thermometer registers 280 degrees F. Add half of the potatoes; fry until tender but still colorless, about 5 minutes. Remove with a slotted spoon to a paper towel-lined plate. Repeat with the remaining potatoes. Increase the oil temperature to 365 degrees F.
• Whisk 3/4 cup all-purpose flour, the rice flour, baking powder, 1 teaspoon salt and the cayenne in a large bowl. Whisk in the beer until mostly smooth. Let sit 5 minutes to thicken.
• Set a wire rack on a rimmed baking sheet. Season the fish with salt. Working in two batches, dredge the fish in the remaining 1/2 cup all-purpose flour, then dip in the beer batter, letting the excess drip off. Fry until crisp and golden brown, about 4 minutes. Transfer to the rack; sprinkle with salt. Keep warm in the oven.
• Increase the oil temperature to 380 degrees F. Working in two batches, fry the potatoes again until crisp and golden brown, about 2 minutes. Drain on a paper towel-lined plate and season with salt. Serve the fish and chips with malt vinegar and lemon wedges.

Steps:

• Combine the flour, cornflour, baking powder and turmeric in a large bowl, season, then spoon 1 tbsp onto a plate and set aside. Gradually pour the beer and water into the bowl, stirring with a wooden spoon until you have a smooth, lump-free batter. Leave to rest for 30 mins while you prepare the chips.
• Heat oven to 200C/fan 180C/gas 6. Boil a large pan of water, then add the chipped potatoes and boil for 2-3 mins until the outsides are just tender but not soft. drain well, then tip onto a large baking tray with the flour, oil and some salt. Gently toss together until all the potatoes are evenly coated and the flour is no longer dusty. Roast for 30 mins, turning occasionally, until the chips are golden and crisp.
• To cook the fish, heat the 1 litre oil in a deep saucepan until a drop of batter sizzles and crisps up straight away. Pat the fish dry with kitchen paper, then toss it in the reserved turmeric flour mix. Shake off any excess, then dip into the batter. Carefully lower each fillet into the hot oil and fry for 6-8 mins - depending on the thickness of the fish - until golden and crisp. Using a large slotted spoon, lift out the fish, drain on kitchen paper, then sprinkle with salt. Serve with the hot chips and Homemade tomato sauce (see 'goes well with').
• Combine the flour, cornflour, baking powder and turmeric in a large bowl, season, then spoon 1 tbsp onto a plate and set aside. Gradually pour the beer and water into the bowl, stirring with a wooden spoon until you have a smooth, lump-free batter. Leave to rest for 30 mins while you prepare the chips.
• Heat oven to 200C/fan 180C/gas 6. Boil a large pan of water, then add the chipped potatoes and boil for 2-3 mins until the outsides are just tender but not soft. drain well, then tip onto a large baking tray with the flour, oil and some salt. Gently toss together until all the potatoes are evenly coated and the flour is no longer dusty. Roast for 30 mins, turning occasionally, until the chips are golden and crisp.
• To cook the fish, heat the 1 litre oil in a deep saucepan until a drop of batter sizzles and crisps up straight away. Pat the fish dry with kitchen paper, then toss it in the reserved turmeric flour mix. Shake off any excess, then dip into the batter. Carefully lower each fillet into the hot oil and fry for 6-8 mins - depending on the thickness of the fish - until golden and crisp. Using a large slotted spoon, lift out the fish, drain on kitchen paper, then sprinkle with salt. Serve with the hot chips and Homemade tomato sauce (see 'goes well with').

Steps:

• Preheat the oven to 250 degrees F.
• For the chips: Fill a 6- to 8-quart Dutch oven with oil to a depth of about 5 inches. Heat to 365 degrees F on a deep-fry thermometer.
• Cut the potatoes in half lengthwise, then cut each half into thirds lengthwise, making wide strips. Place the potatoes in a medium saucepan with enough cold water to cover by about 1 inch. Salt the water generously and bring to a boil over high heat. Reduce the heat and simmer for about 5 minutes. Drain the potatoes and transfer them to a sheet pan lined with paper towels to dry for about 10 minutes. Once the potatoes are very dry, working in 2 batches, gently transfer them to the oil and fry until golden brown and crispy, 3 to 6 minutes.
• Transfer the chips to a rack set over a baking sheet and sprinkle immediately with 1 to 2 teaspoons salt. Keep warm in the oven while you fry the fish. (You can also reheat them with a quick second fry while fish is cooling slightly.)
• For the fish: Place the fillets on a small baking sheet or large plate, blot dry with paper towels and sprinkle on all sides with 1 teaspoon salt and 1/2 teaspoon pepper. Move the fish to one side and place 1/2 cup of flour on the other side (this flour is for dusting the fish just before dipping it in batter). Season the flour with a pinch of salt and a few grinds of pepper.
• To make the batter, place the remaining 1 cup flour, garlic powder, paprika, baking powder, a pinch of salt and a few grinds of pepper in a medium bowl. Stir together with a fork until combined. When ready to fry, pour in the beer and whisk until smooth. The batter should be the consistency of fairly thin pancake batter.
• Dredge the fish on all sides in the flour on the baking sheet. Shake off any excess. Working in 2 batches, coat one fillet at time in the batter, letting excess drip back into the bowl. Gently lower the fillet into the hot oil. Repeat with the remaining fillets. Fry until GBD (golden brown and delicious), 4 to 6 minutes, turning over midway through cooking.
• Drain the fillets on a rack set over a sheet pan. Serve immediately with the chips. Classic condiments to serve alongside include malt vinegar, tartar sauce or HP Sauce.

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.

Steps:

• Put the flour into a bowl and make a well in the center.
• Pour the beer into the well and whisk until combined.
• Let rest, covered for 1 hour.
• Peel onions and cut crosswise 1/3 inch thick and separate into rings.
• Dust the onion rings with the additional flour, shaking off the excess, and coat them with the batter.
• Working in batches, fry the onion rings in 2 inches of preheated 370 degrees, oil until they are golden.
• Transfer them with a slotted spoon to paper towels to drain and sprinkle them with salt to taste.

Steps:

• Whisk self-rising flour, rice flour, and baking powder together in a bowl. Freeze until ready to use.
• Pat fish as dry as possible. Cut pieces lengthwise to get eight 1-inch thick strips. Place rice flour on a plate and season with salt. Dust fish lightly with the mixture and shake off excess. Cover a plate with crinkled foil to make a quick drying rack; place fish on top.
• Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
• Pour beer into the flour mixture and whisk, adding more as needed, until batter is the consistency of thick pancake batter. Dip fish pieces into the batter to coat; lift out and let excess drip off.
• Fry fish in batches until golden brown, dunking occasionally if needed, 3 to 4 minutes. Drain on paper towels. Serve immediately.

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.

Steps:

• To quick-pickle the onions, mix them with a pinch of salt and the vinegar, then set aside. Mix all the ingredients for the tartar sauce, and set aside. Both can be made up to a day ahead and kept chilled.
• To make the batter, tip the flours and spices into a small bowl with a pinch of salt, then pour over the beer or fizzy water. Mix quickly until it just comes together with the consistency of double cream - don't over-beat (a few lumps are fine). Keep chilled until needed.
• Carefully heat the oil in a large wide pan like a wok, ensuring the pan is no more than two-thirds full, or heat a deep-fat fryer to 185C if you have a thermometer. The oil is hot enough when a drizzle of batter crisps in less than a minute.
• Working quickly, season the fish with salt, then dust in flour before dredging through the batter. Hold the fillet above the bowl of batter to let the excess drip back into it, then carefully lower into the oil. Repeat with the second fillet. Fry the two fillets for about 4 mins, turning once, until deep golden and crisp. Carefully lift onto a plate lined with kitchen paper to drain for a minute.
• To assemble, split each roll and spread both the top and bottom generously with the tartar sauce. Place lettuce on the bottom half, then add some pickled onions and a fish fillet. Top with gherkin slices, if you like, then serve straightaway.

Steps:

• Sift the flour, salt, pepper, paprika, onion powder and cayenne into a mixing bowl.
• Add 1 egg yolk, the water and beer. Mix until well combined.
• Let the batter rest for an hour.
• Stiffly beat two egg whites and lightly fold into the batter.
• To use the batter dip your items into flour and then the 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.

Steps:

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