Beer Batter Tempura Recipes
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 FOR TEMPURA
I remember my dad making this for fried fresh Atlantic shrimp that we all went and caught ourselves! Wonderful for all types of tempura cooking. REMEMBER to add beer a little at a time (it won't take a whole beer!) and you must chill to let set. DO NOT POUR ALL LIQUID IN AT ONCE!! A LITTLE AT A TIME. AND ALLOW CHILL TIME TO "SET" BATTER.
Provided by Shawn C
Categories < 15 Mins
Time 9m
Yield 1 cup roughly
Number Of Ingredients 5
Steps:
- Mix dry ingredients in bowl.
- Add beer a little at a time until desired thickness (about the thickness of pancake batter).
- Add any spice you would like at this point (hot sauce or Cajun season or lemon juice, garlic powder or crushed).
- Place what you are frying on a cookie sheet (at least 1/4-inch deep) lined with wax paper.
- Pour mixture over food and chill for one hour.
- Remove when ready to fry and drop one at a time in hot oil until golden brown.
Nutrition Facts : Calories 476, Fat 0.6, SaturatedFat 0.1, Sodium 1314.5, Carbohydrate 108.3, Fiber 2.3, Sugar 0.2, Protein 6.6
BEER-BATTER TEMPURA
Categories Shellfish Vegetable Appetizer Fry Winter Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 servings
Number Of Ingredients 10
Steps:
- In a bowl whisk beer into flour until smooth and stir in salt. Make several shallow cuts across inside curve of each shrimp and press shrimp gently (to help prevent curling during cooking). Peel sweet potato and cut crosswise into 1/4-inch-thick slices.
- In a 3-quart saucepan heat 2 inches oil to 375°F. Working in batches of 3 or 4 pieces, dredge shrimp, sweet potato slices, bell pepper rings, and asparagus spears in batter to coat completely, letting excess drip off, and fry, turning, until golden, about 3 minutes. Transfer tempura as fried to brown paper with tongs to drain and season with salt.
- Serve tempura with soy sauce.
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