beer batter

[boatfixer]

Ok so I've always pan fried with breading. Had a request for beer battered fish. Question is, how do Ya'll keep it from sticking in the fryer? Oil was 375, 1 can o beer to the package of shore lunch.

[Jim Almquist]

This winter I served my Crappies that way a number of times with no problems. I like to dust mine with a little of what ever I am making into batter while it is dry and then add beer and dip. I like to have my oil at least 2-3" deep and fry at 350 degrees. Like the Cajun Shorelunch that way.

[reinhard1]

i agree, the 375 seems a little high. 350 is about right. put enough oil in there so they can float. like jim said 2 to 3 inches. i have a basket in my fryer so it all floats so to speak.. good luck.

[boatfixer]

I'm thinkin the oil might not have been deep enough. Dam things don't float. Maybe crappies are usually suspended and my walleyes hugged the bottom LOL

[reinhard1]

it could have been that when you put them in the pan at that temp without enough oil they just stuck on the bottom like you said because of the higher heat. usualy when putting them in the pan in not enough oil there is no place to float. gently put your spatula under the fillets after you put them in and seperate them and go underneath the fillets to keep them off the bottom and you should have no problem. then turn them over to brown both sides. good luck.

[thirdeye]

I'm a pan fried guy myself... but I the times I've had batter made with ginger ale instead of beer it was light and delicious.

[fishing tech]

I add an egg to the beer batter mix, 1 inch of oil in an electric fry pan at 375. Now I am hungry again.

[Jim Uran]

Sticking together? Or sticking to the fryer?

[reinhard1]

i think they were sticking to the pan. good luck.

[randerson]

Your problem was u needed 2 cans of beer one for mix one for the cook I like to open beer and let it sit for awhile to flatten before mixing into batter try honey or lime beers they help with flavor too

[SkunkedAgain]

I guess it depends on how much fish you were breading and making, but we don't usually need a whole can of beer when using that with Shorelunch. All of the ideas are probably right. To play devil's advocate though, maybe your batter was to thin/runny so when you put it in the pan the batter ran and created a "batter bridge" to the bottom of the pan.

[dan z]

from start to finish heres a recipe. This is a small batch

1/2 cup corn starch

1/2 cup flour

1.5 tsp salt

1/8 tsp baking soda

2 tsp baking powder

1/2 cup of beer ( can be milk instead )

1 egg.

[deerminator]

I will have to give that recipe a try. I love doing things homemade but I really like McCormick's "Fish & Chips" batter mix. It can be hard to find at Cub in Willmar so when I see it I buy a bunch of boxes. I keep the oil between 350 and 375 and follow the directions on the box. The coating is always light and cripsy and the taste great.

[laportian]

I double dip. I do an egg wash first then I dip that in seasoned flour, cajun or creole, then I go into the beer batter. Good if it is just a bag or two of fish but it can be a pain if you are cooking for a large group, more mess. I work for one of the tribes and we put on massive walleye feeds. Towards the end we double dip for ourselves, the cooks and servers, because it is so good. I high heat mine because I like to get it xtra crispy, but that is just a personal taste.