BEER BATTER FOR DEEP FRYING ANYTHING
My husband made this up after we couldn't find a good enough one! This is delicious as a batter for anything from onions to fish.
Provided by mrsteacher22
Categories Healthy
Time 15m
Yield 1 batch
Number Of Ingredients 5
Steps:
- Mix all ingredients together, except for milk, with hand mixer.
- Slowly add milk as needed.
Nutrition Facts : Calories 921, Fat 14.4, SaturatedFat 5.2, Cholesterol 434.4, Sodium 352.2, Carbohydrate 136.4, Fiber 4.2, Sugar 1.2, Protein 33
BEER BATTER FOR FRYING
The finest CRISPY batter recipe. Always used by myself and never fails to impress. For the crispiest batter you must steer well clear of eggs! This is great for fish, chicken, mushrooms onions etc. Good Baatter consistency: Dip your finger into batter. It should not run off the finger but drip off after around 5secs.
Provided by North West Star
Categories European
Time 10m
Yield 6 Peices of fish or chicken, 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Sift Flour and Baking Powder into a bowl.
- Pour Liquid, (Lager is best but Water can also be used) into a bowl.
- Sift Flour and Baking powder mix over the liquid a little at a time whisking inbetween until all is mixed with no lumps.
- At this stage, check consistency to your requirements. Add a little more flour for thicker batter, a little more liquid for a thinner batter. No more Baking powder is needed.
- Use immediately, no need to rest.
Nutrition Facts : Calories 166.6, Fat 0.4, SaturatedFat 0.1, Sodium 200.8, Carbohydrate 31.6, Fiber 1, Sugar 0.1, Protein 4.2
CLASSIC BEER BATTER RECIPE FOR DEEP-FRYING
This classic beer batter is perfect for deep frying a variety of foods, from onion rings to fish to chicken strips. Get crispy results every time.
Provided by Danilo Alfaro
Categories Ingredient
Time 5m
Yield 8
Number Of Ingredients 6
Steps:
- Gather the ingredients.
- Combine the egg and beer in a large bowl.
- In a separate bowl, combine the flour, salt, and paprika.
- Add the seasoned flour to the beer mixture and gently poke at it with a fork until you have a loose, floppy batter with plenty of lumps. Don't stir, whisk, or mix.
- Once the batter is together, dredge and dip the onions right away and add to a pot of hot oil to fry.
- Serve hot and enjoy.
Nutrition Facts : Calories 84 kcal, Carbohydrate 15 g, Cholesterol 23 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, Sodium 77 mg, Sugar 0 g, Fat 1 g, ServingSize 8 servings, UnsaturatedFat 0 g
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
BEER BATTER HALIBUT
Make and share this Beer Batter Halibut recipe from Food.com.
Provided by Alison of the North
Categories Halibut
Time 29m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Divide halibut fillet into approximately 1.5" cubes.
- Mix dry ingredients, add beaten egg. Pour beer in until proper consistency. Batter will be smooth and a little runny but thicker than water.
- The remaining beer is yours to enjoy.
- Add oil to frying pan until oil is approximately 1/2 the height of the halibut cubes; heat on medium high until suitable for deep frying.
- Make a test piece:.
- Coat halibut piece in batter, add to oil. Fry for two minutes, then turn with tongs (being very careful of oil spattering) and fry another two minutes. Transfer finished piece to a paper towel covered plate. Split piece with fork to check for doneness, if piece does not split easily and/or middle of halibut piece does not appear to be opaque, adjust cooking time and/or oil temperature to ensure pieces are done.
- When satisfied with cooking time, repeat until all pieces have been cooked (multiple pieces can be put in pan).
- Serve warm with tartar sauce.
Nutrition Facts : Calories 648.1, Fat 12.7, SaturatedFat 2.2, Cholesterol 245.4, Sodium 458.9, Carbohydrate 19, Fiber 0.4, Sugar 0.2, Protein 96.5
BATTER FOR DEEP FRYING
This batter is awesome for deep frying anything! Onion rings, mushrooms, zucchini spears, fish, chicken, shrimp, etc. It is light and thin so you can actually still taste the food you deep fried. This recipe doesn't seem like it would make a lot, but it's so thin that it really covers a lot of food.
Provided by Piper Lee
Categories Vegetable
Time 15m
Yield 1 1/2 cups batter, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a mixing bowl, combine the flour, cornstarch, baking powder, and salt.
- In a separate mixing bowl, combine 1/2 cup plus 1 Tablespoon water, 1 Tablespoon beaten egg, and oil.
- Add wet ingredients to dry and combine until mixed.
- Follow your deep fryer instructions for whatever veggie or meat you're frying.
- This batter is thin and delicious. Don't worry if it doesn't look like it's thick enough. It works great.
Nutrition Facts : Calories 82.1, Fat 2.6, SaturatedFat 0.4, Cholesterol 9, Sodium 162.2, Carbohydrate 13, Fiber 0.3, Protein 1.4
THE BEST ALL PURPOSE DEEP FRY BATTER
We dont deep-fry a lot but when we do..we do a WHACK of stuff. I've tried numerous recipes and this by far is the cheapest, tastiest and works with everything. Fish and onion rings are phenomenol. Spices are to your own taste and can be adjusted to whatever taste you want. Believe me...I've added everything from curry to southwestern tastes, this 'basic' recipe is just a guideline to the spices and taste you are looking for. ENJOY, it's awesome.
Provided by Corilayn
Categories Meat
Time 20m
Yield 15 pieces of fish, 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all dry ingredients, except the extra flour, whisk together.
- Add beer and only mix lightly.
- DO NOT over mix. If there are flour lumps just squish with the back of a spoon.
- You want the mix to be blended but not overmixed as it will not 'puff up' when deep-frying.
- For fish,shrimp, and 'meaty or wet' items I usually towel dry them and dredge them in the additional flour.
- Then dip and cover in mixture. Let the excess drip off and when putting any item in the deep fryer -- use tongs.and dip whatever you are deep frying in the oil for about 10 seconds, then release.
- This prevents the food from sticking to the bottom of the fryer. (Took us a while to learn that technique).
- When it comes to fish or something long or big -- I just put the first inch or 2 in and let it bubble for a few seconds so that I know it won't sink to the bottom and stick. (I truly hated that with deep frying).
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
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