Beer Batter For Frying Recipes

BEER BATTERED FRIED VEGETABLES

Steps:

• In a medium bowl, mix together 1 1/2 cup flour and beer with a wooden spoon; let stand for at least 3 hours at room temperature.
• Mix eggs and milk in a small bowl. In a separate bowl mix together 1/2 cup flour and salt and pepper.
• Heat oil to 375 degrees F (190 degrees C).
• Dip each vegetable in the egg and milk mixture. Next dip the vegetable into the flour and seasoning mixture, finally dip the vegetable in the beer and flour mixture. Place the vegetables into the oil and fry until golden brown,

BEER BATTERED CHICKEN

Steps:

• Rinse chicken, and slice into 1 inch strips. In a medium bowl, stir together 1 cup flour, and baking powder. Mix in the eggs and beer.
• Heat oil in a deep heavy skillet to 375 degrees F (190 degrees C).
• Place remaining 1/2 cup flour in a small bowl. Coat chicken strips in flour, then dip floured strips into the batter. Fry a few at a time in hot oil, turning once, until coating is golden brown on both sides. Remove, and keep warm until serving.

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.

EASY BEER BATTER

Steps:

• Whisk flour and beer together in a bowl until batter is just combined; batter will be lumpy.

BEER BATTER FOR FISH

Steps:

• In a medium bowl, stir together flour, baking powder, baking soda, and cornstarch.
• In a large bowl, beat together eggs and milk. Mix in beer. Stir in flour mixture. Season with salt, black pepper, and garlic powder.
• In an electric deep fryer or a heavy saucepan, heat oil to 375 degrees F (190 degrees C).
• Coat fish in batter, and submerge in hot oil. Fry until golden brown, about 4 to 5 minutes. Serve.

BEER BATTER FOR FRYING

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.

BEER BATTERED COD

Steps:

• Preheat oil in a deep-fryer or a Dutch oven to about 360 to 375 degrees F.
• Add the first 5 ingredients in a bowl and mix until combined. Dip cod into the batter and allow any excess batter to drip off prior to adding to the preheated oil. Fry the fish until browned on both sides. Once browned, remove to a paper-towel lined plate and season with salt, to taste.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.

BEER BATTER

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).

THE BEST BEER BATTER RECIPE

Steps:

• Combine the batter ingredients and mix until smooth batter forms, ensuring that there are no lumps.
• To deep-fry, preheat 2-3 inches of oil in a heavy saucepan to 375 degrees F, or preheat your deep fryer. Line a large plate or platter with paper towels and set aside,
• Combine the "flouring" ingredients together in a small bowl.
• Dredge the fish filets through the flour mixture first, lightly tapping them to sure there isn't too much flour coating on them.
• Proceed to now cover the floured fish filets with the batter until covered with a thick coat of batter.
• Place gently into the heated oil.
• Cook two at a time in the hot oil, for approximately 4 minutes per side or until a medium golden brown.
• Remove and drain the fish on the prepared paper towels.
• Serve and enjoy.

BATTER-FRIED FISH

Steps:

• Rinse fillets in cold water; pat dry. In a large shallow dish toss flour and fish, 1 piece at a time. Combine next 9 ingredients. , In a cast-iron or other heavy skillet, heat 1 in. of oil. Dip floured fillets in cornstarch batter; fry over medium heat until fish just begins to flake easily with a fork, 2-3 minutes on each side. Combine marmalade and horseradish; serve with fish.

BEER BATTER HALIBUT

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.

BEER BATTER DEEP FRIED DILL PICKLES

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Whisk together the beer, 1 1/2 cups flour, pepper, garlic powder, chili powder, and seasoned salt in a large bowl. Dip the pickle slices into the beer batter, then coat them in the remaining 1 1/2 cups flour.
• Fry the pickles in the preheated oil until golden and crisp, about 5 minutes.

WISCONSIN BEER BATTERED FRIED FISH

Steps:

• Put flour, seasoning salt, garlic powder and paprika into a large bowl and whisk to combine.
• Add beer and 1/4 cup water and whisk to make a smooth batter.
• Pour the oil into a large heavy pot to a depth of 2" and heat over medium high heat until temperature registers 350 F on a deep fry thermometer.
• Working in batches, dust the fish with cornstarch lightly, dip the fish into the batter, shaking off some of the excess, and fry, turning occasionally, until cooked through and deep golden brown, about 5 minutes. Transfer the fried fish to a rack to drain.