Beer batter

[fishinphyl]

Anyone got a good beer batter recipe?

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Phyl

[nunzio]

2 cups flour
1/2 t salt or to taste
1/4 t cayenne pepper
12 oz beer
2 green onions finely chopped (sorry phyl)
2 T minced parsley
3 large egg whites
Mix dry items first, then wisk in the beer until smooth. This is the tricky part.. add the beer a little at a time to get it the right consistancy.
Have your fish ready.
Take the eggs whites and beat until stiff then fold into the batter.
Because of the eggs discard what is not used.
Enjoy! -nunzio

[shadrapla]

i been try many diff. beer batter and i found one best here is
3/4 cup flour
1 beaten egg
1 cup beer
1 tsp.baking powder,salt,pepper,garlic powder to taste
1 lbs bonelss fish filets(wallye,catfish,perch any fish is good)

in a bowl whisk together the flour,spices,baking powder,beaten egg and beer
in a heavy three-quart saucepan, heat 2 to 3 inches of oil to 375 degrees work in batches of 3 ro 4 piece. dip fish in batter ,letting excess drip off
fry fish until golden brown ,about 4 min per side. drain on paper towels
service two

[Guest]

1 cup flour
1 egg
1 tbsp sugar
1 tsp salt
1/2 tsp baking powder
Add beer to desired consistency

[Guest]

What do you guys consider to be the "desired consistency"? How do you like your batter to end up? I have tried several recipes, and I am still searching for the best. For any out there in the twin cities area, try Mac's fish and chips, on the corner of Hamline and Larpenteur. They do a great job on their batter, they use halibut filets. I would love to know that recipe.

A few things I have heard for successful deep frying, Use plenty of oil, oil heated to 360-370 prior to adding fish, fish at room temperature and batter as cold as possible, when removing fish from oil use tongs and place on a wire rack with paper towel, I find that changing the paper towel soon afterwards helps, and I keep them warm on top of the oven till the whole batch is finished...Any comments on these or other tips for deep frying?

Here is a decent batter, a little different than the beer batter, but works well on walleye fingers or other small pieces of fish.

Oriental style batter:

2 tablespoons cornstarch
2 eggs
pepper or other seasoning

mix above ingredients well, dip walleye fingers in batter with a fork, toothpicks, chopsticks, etc. lift and allow to drain briefly, the place in hot deep oil, fry till golden brown.

[Guest]

I think these would be great recipes, but you guys did not mention which brand of beer to use. Should I use Miller Lite, or budweisser, or Heineken, or ...?

[Surface Tension]

Beer and Flour, thats all. Ues your buddies beer when he's not lookin. Thick or thin batter what ever you want. Lottsa oil and med. high heat. When there golden brown there done. Saltum when there hot.

[fishinphyl]

Hey basshunter - that is easy - I'll use my husbands brand - not mine!

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Phyl

[fishinphyl]

coldone
I know what you mean about "desired consistency". I could never get a recipe from my mother. Everything was a little of this, dash of that, etc. Now her recipes are lost and we have tried and can not duplicate them.

Here is a good hint though. Those fish will taste a lot better fried in a cast iron skillet than they will in other frying pans. Same goes for chicken.

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Phyl

[Jig stick]

Try some instant pan cake mix.to your thickness,add some season salt budda bing!

[Guest]

here's one of my beer batter recipes thats i found pretty good if anyone would like to try it:
BEER BATTER
1 cup all purpose flour
3 tablespoons cornstarch
1 teaspoon salt
1/2teaspoon paprica(dash of nutmeg,optional)
1 cup beer 1 tablespoon vegetable oil
(yields 1 1/2 cups batter)
In medium bowl mix dry ingriedients. Blend in the beer and vegetable oil until smooth.Dip fish into batter.Deep fry or pan fry thanks jon

[Guest]

Here's one of my favorites!try this one on those crappies , perch ,or walleye fillets!
This is the coating you find on shrimp in chinese restauraunts!

TEMPURA FRIED WALLEYE

1 egg,seperated
1 cup VERY COLD WATER
1 cup all purpose flour
1/4 teaspoon salt
3/4 teaspoon vegetable oil
1 1/2 pounds walleye fillets(or other lean fish about 1/2" thick 4 to 6 servings

In medium bowl,blend egg yolk and water. blend in flour,salt and oil until smooth;cover.REFRIGERATE AT LEAST 30 MINUTES!KEEP THIS STUFF COLD!(do not refrigerate the egg white)In a small bowl, beat eggwhite until stiff peaks form.GENTLY fold into chilled batter.
In deep fat fryer or deep skillet,heat oil(1 1/2 to 3")to 375degrees.Cut fish into serving-size pieces.Dip fish into chilled batter.Fry a few pieces at a time,turning over one or two times,until light golden brown,about 3 minutes.Drain on paper towels.Keep warm in 175 degree oven.
I KNOW THIS IS A HASTLE KEEPING EVERYTHING COLD BUT THIS IS THE KEY TO TEMPURA BATTER! TRUST ME... IT'S WORTH THE TROUBLE!GOOD EATING!......THANKS AGAIN ...JON