Beer Batter
Leslie
1,729 Posts
[font size="1" color="#FF0000"]LAST EDITED ON 07-07-03 AT 10:57AM (CST)[/font][p]Had a huge fish fry over the weekend. Everyone raved over the batter. Here it is:
1 1/2 cups flour
1 T paprika
1 t salt
1 t garlic powder
1 t pepper
1/2 - 1 t Worcestershire
1/2 - 1 t lemon juice
1 12 oz can light beer
Whisk ingredients until smooth. Refrigerate (up to a week) until use.
Dredge:
1 cup flour
salt, pepper, garlic powder, or anything else you might like, to taste.
Wash, pat dry. Dredge, shake off excess flour. Place in batter, let drip for a second, fry in 2 inches hot oil.
It was a little heavy for my taste, so I added more beer. Next time I'll probably try a corn starch/flour mixture for the batter.
We used Bud Lite - didn't want to waste the Miller Lite! Did about 20 lbs. of fish, used 4 batches of batter.
1 1/2 cups flour
1 T paprika
1 t salt
1 t garlic powder
1 t pepper
1/2 - 1 t Worcestershire
1/2 - 1 t lemon juice
1 12 oz can light beer
Whisk ingredients until smooth. Refrigerate (up to a week) until use.
Dredge:
1 cup flour
salt, pepper, garlic powder, or anything else you might like, to taste.
Wash, pat dry. Dredge, shake off excess flour. Place in batter, let drip for a second, fry in 2 inches hot oil.
It was a little heavy for my taste, so I added more beer. Next time I'll probably try a corn starch/flour mixture for the batter.
We used Bud Lite - didn't want to waste the Miller Lite! Did about 20 lbs. of fish, used 4 batches of batter.
Comments
I'm going to try it with 3/4 C flour and 3/4 C corn starch. I think it would make it lighter and better suited for zuchinni, mushrooms, onion rings, etc, etc.