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
ENGLISH BEER BATTER
This beloved recipe, which has been in my family for decades, is great for making authentic English-Style Fish & Chips. It also makes excellent onion rings or zucchini squash "half-moons." Be sure and plan your fish fry in advance as this batter requires a few hours refrigeration.
Provided by Debs Recipes
Categories Lunch/Snacks
Time 20m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- Let beer stand at room temperature until flat.
- Refrigerate egg whites; beat together egg yolks, beer, butter or oil, salt and pepper; whisk into flour to make a smooth batter; refrigerate batter 3-12 hours.
- When ready to fry fish (I use cod or halibut) pieces, bring egg whites to room temperature then beat them until stiff; fold beaten egg whites gently into beer batter.
- Blot fish pieces dry with paper towels; dredge each lightly with flour then dip into batter to cover completely.
- Deep fry fish, a few pieces at a time, at about 375° until batter is cooked and deep golden-brown; drain on absorbent paper then serve.
Nutrition Facts : Calories 621.5, Fat 15.4, SaturatedFat 7.1, Cholesterol 302.4, Sodium 1705.2, Carbohydrate 89.5, Fiber 3, Sugar 0.8, Protein 20.5
TRADITIONAL BRITISH FISH AND CHIPS
Authentic British fish and chips consist of a high-quality flaky white fish deep-fried in a thin, crispy batter served on a bed of large, twice-cooked chips (think fat fries). The key to avoiding an overly greasy product is to use a fry pot large enough that the addition of the fish doesn't reduce the oil temperature too much. Realistically, in a home environment, this will mean cooking each fish individually, but the results will be well worth the staggered serving required. Remember, never leave oil unattended and never fill any cooking vessel more than halfway with oil. Use any oil with a high smoke point and relatively neutral flavor such as canola, vegetable or soybean.
Provided by Food Network
Categories main-dish
Time 9h10m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the twice-cooked chips: Peel the potatoes and cut them into approximately 5/8-inch-thick chips (i.e. 5/8-by-5/8-inch-by-potato length). Store them in water.
- Fill a large pot halfway with the oil or fill a deep-fat fryer with oil. Heat to 275 degrees F. Thoroughly drain the chips and add them to the oil, working in batches to avoid overcrowding the pan. Fry the chips until they are soft enough to squeeze but not yet browned, about 10 minutes. Once all the chips have been blanched, spread them on a sheet tray and store them in the fridge overnight.
- When ready to serve, heat the oil to 375 degrees F and fry the blanched chips, in batches if necessary, until golden brown and crispy on the outside and still fluffy on the inside, about 5 minutes.
- For the seasoned flour: Mix the flour, salt and black pepper in a large bowl and set aside.
- For the beer batter: Thoroughly mix the flour, paprika and salt in a large bowl. Whilst constantly whisking, add enough beer to stiffen up the mix. Whilst still continuing to whisk, add cold water until the batter resembles heavy cream consistency and contains no lumps.
- For the fish: Fill a large pot halfway with oil or fill a deep-fat fryer with oil. Heat the oil to 375 degrees F. Fillet the fish into six 8-ounce portions, removing any bones, skin or blood lines that are present. Dip the fish into the seasoned flour, tapping off any excess. Dip the fish into the beer batter, briefly allow the batter to drain off, and then gently place the fish into the oil, allowing the fish to float away from you. Cook, in batches if necessary, until golden brown and trying to float, 5 to 7 minutes.
- Remove the fish from the oil with a spatula and allow to drain on a cooling rack before serving on a bed of chips with lashings of kosher salt and malt vinegar.
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.
BEER BATTER FISH MADE GREAT
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 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.
Nutrition Facts : Calories 447.5 calories, Carbohydrate 22.6 g, Cholesterol 67.5 mg, Fat 30.2 g, Fiber 1.6 g, Protein 18.8 g, SaturatedFat 4.5 g, Sodium 675 mg, Sugar 1.4 g
GOLDEN BEER-BATTERED FISH WITH CHIPS
Cooking cod, hake or haddock in a super-crispy batter made from sparkling water steams the fish so it's really moist
Provided by Good Food team
Categories Main course, Main course
Time 1h25m
Number Of Ingredients 22
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').
Nutrition Facts : Calories 1040 calories, Fat 43 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 120 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 49 grams protein, Sodium 1.16 milligram of sodium
REAL ENGLISH FISH AND CHIPS WITH YORKSHIRE BEER BATTER
I was taught how to cook fish and chips by my mum when I was about 12 years old; we were living in Hong Kong at the time and it was my mum's way of treating us to a little bit of home as a treat! My mum had this recipe written down on the back of an old envelope stuck inside her Be-Ro cookbook from 1952 - I never use any other method now! One trick is to make sure that everything is prepared and assembled ready for frying takeoff!!! If you are cooking for two or more people, have your oven on with a lined tray to keep the fish and chips warm. If you really want to be totally authentic, cut up squares of greaseproof paper and sheets of newspaper - place the fish and chips onto the greaseproof paper and then into a sheet of newspaper. All you need now is a pickled onion, salt and MALT VINEGAR! TIPS for CHIPS: I notice one reviewer had difficulty with the chips. Here are a few tips or tricks for chips: Make sure they are DRIED thoroughly. Make sure the fat is VERY hot - 190 degrees C. Certain potatoes are better for chipping, such as King Edwards, Desiree, Majestic, Maris Piper, and Romano. You can soak the chips for an hour before the first frying - it extracts excess starch, which helps in the "crisping" process! Always drain them thoroughly before serving. I hope these tips will help!
Provided by French Tart
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat fat up in a chip pan or automatic deep fat fryer - mine has a chip setting which is 190°C.
- Peel the potatoes and cut into chunky sized chips. Rinse and dry thoroughly.
- Fry chips for about 3 minutes until soft but NOT coloured. Drain and shake well and set to one side.
- Put some flour onto a plate. Dredge the fish fillets in the flour thoroughly - this is VERY important, it stops the batter sliding off when fried! Leave the fish fillets in the flour whilst you make the batter.
- Some people say you should make the batter at least one hour before - I have found little difference - so make it before if it is convenient or now!
- Put flour, bicarbonate of soda, salt and pepper into a large roomy bowl. Add the beer gradually, stop when you have a thick coating type of batter. Drink any beer that is left! Whisk thoroughly until it is smooth and there are no lumps.Add the lemon juice OR a splash of malt vinegar if desired. Mix thoroughly again.
- Have your plates, newspaper or whatever ready for eating!
- Adjust deep fat fryer to fish frying temperature of 160°C.
- Take one fillet of fish at a time and holding it by the tail or thin end (!) swirl it around the batter until well coated - plunge into hot fat immediately. As soon as it has crisped up and set, add your other fillets one at a time, taking out the first ones as they cook - about 6 to 10 minutes depending on the thickness. Place onto a tray and keep warm in the oven.
- Turn up the heat setting to 190°C again and cook your chips until golden and crisp.
- Serve on plates or newspaper with salt & vinegar!
- All you need now is a pint of warm beer and Coronation Street on the TV to set the scene!
- This batter is great for small fish goujons, chicken goujons and also tempura vegetables too.
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