I tried some in a restaurant and it was really delicious so I’d like to make some. Is beer batter only used for fish or can you use it for other things? I’d like to deep fry some feta cheese and drench it in honey and sesame seeds.
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This is a really good one–and easy as well.
Beer Batter
One cup of flour
One teaspoon salt
One teaspoon paprika
One egg
One/fourth cup cooking oil {Crisco}
One cup beer
It Only Takes a Couple Minutes
Place all the above ingredients in a mixing bowl and stir until smooth. The mixture will be a little thin, you want it to be thin, but not too thin, you want it to stick to the fillets. By adding more flour or beer to get it just right..
The secret is to really dry the fillets. I spread them on paper towels and pat dry. Then use new paper towels and move the fillets to the new towels drying each one. When the fillets are dry I salt them lightly and place in the batter.
I use a quarter of an inch of Crisco or Crisco cooking oil and cook the fish fillets until golden brown. Sometimes I cook the fillets using a deep fat fryer. Either way the fish are very good.
Serve with cold slaw – fresh bread or rolls – maybe baked beans, etc. and enjoy — !!!
As for deep frying feta cheese, I’d say no. But mozzerella sticks, mushroom caps, summer squash, eggplant, and the like, would be wonderful!
Have fun.
Comment by Nisey — February 12, 2010 @ 8:25 pm
Courtesy of the inimitable Ms. Paula Deen:
4 large baking potatoes, cut into French fry strips
Beer Batter:
1 (12-ounce) bottle beer
2 cups all-purpose flour
1/2 teaspoon House Seasoning, recipe follows
1 1/2 pounds cod fillets, skinned with bones removed, and fish cut diagonally into 1-inch-wide strips (5 to 6-inches long)
In a Dutch oven, heat oil to 375 degrees F.
Fry potatoes until golden brown, roughly 10 minutes removing with a slotted spoon or spider. Hold in low oven to keep warm while cooking the fish.
Preheat oven to 225 degrees F,
Batter:
In a large bowl, pour in 1 bottle of beer. Sift 1 1/2 cups flour into the bowl, whisking in gently until just combined, stir in House Seasoning. Pat fish dry and season on both sides with salt and pepper and coat the fish in the beer batter. Dredge the pieces of fish in 1/2 cup of remaining flour and slide into oil as coated. Fry fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to a paper towel-lined baking sheet and keep warm in oven. Fry remaining fish in batches, returning oil to 375 degrees F between batches.
Serve fish with French fries.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months
Comment by Cyndi — February 12, 2010 @ 8:37 pm
Fish in Beer Batter
Recipe ingredients: 4-6 servings
1 ½ lb fish fillets (fresh cod or hake)
Lemon juice
Salt
Ground pepper
Oil for frying
1 cube of beef/chicken bouillon
For the Beer Batter:
250 g flour
200 ml beer
2 eggs
2 egg whites
Salt
Oil for frying
Recipe preparation:
Cut the fish fillets into 3-4 cm long pieces. Marinade with lemon juice, ground pepper salt and bouillon. Mix the flour, eggs, salt and beer and set aside to rest for 15-20 minutes. Whisk the batter again and fold in chilled and beaten egg whites. Drain and dry the fish with absorbent paper, dip each piece in the beer batter and fry in oil until golden brown. Place in a plate on an absorbent paper to absorb the excess oil.
Serve with lemon wedges and a choice salad.
Comment by pinky blinky ? — February 13, 2010 @ 1:28 am
Ingredients
250g/8oz plain flour
60g/2oz cornflour
300ml/10fl oz sparkling ale
300ml/10fl oz soda water
Method
1. Place the flours in a large bowl and whisk together.
2. Add the beer and soda water and mix to incorporate.
3. Whisk vigorously to get rid of any lumps.
4. Let stand for 10 minutes and then whisk again for 30 seconds.
5. If for some reason there are still lumps, simply strain them out.
6. The batter will fry crisper if no salt is added and it is not refrigerated.
Comment by caroline ????? — February 13, 2010 @ 3:27 am
Here is the easiest recipe:
1 package of Bisquick or Easy Bisk
1 bottle beer
Mix until medium thickness. Dip & coat & fry.
Here is an alternate:
BEER BATTER RECIPE
1- CUP FLOUR 1- TEASPOON BAKING POWDER
1- CUP CORN MEAL 1- TEASPOON SALT (optional)
1- EGG 1- CAN OF BEER (LIGHT NOT DARK)
MIX ALL DRY INGREDIENTS TOGETHER. ADD SOME OF THE BEER AND THE EGG, CONTINUE TO ADD THE BEER UNTIL YOUR BATTER IS TO YOUR LIKING NOT TO THIN OR TO THICK. DIP THE FISH OR CHICKEN ONE PIECE AT A TIME. PUT INTO DEEP FRYER AND COOK UNTIL GOLDEN BROWN . IF LARGER PEICES OF CHICKEN ARE USED THEY WILL TAKE A LITTLE LONGER TO COOK.
Comment by shannlen — February 13, 2010 @ 4:12 am
A Professional chef told me to always use Self Raising flour for beer batter, or any batter for that matter. Just add enough beer to make a thin batter. Salt to taste if required
Comment by Bingalee — February 13, 2010 @ 10:53 am