Spiced Beer Batter Recipes

BEER-BATTERED HALIBUT WITH TARTAR SAUCE

Steps:

• For the tartar sauce: In a bowl, add the parsley, tarragon, shallot, and cornichon. Chop the hard boiled egg by removing the yolk and crumbling it, then dice the white. Add both yolk and whites to the bowl. Add vinegar, salt, mustard, mayonnaise, and a few dashes of hot sauce (or more to taste). Stir to combine and set aside.
• For the beer batter: In a large mixing bowl, mix the cake flour and baking soda with a fork. Slowly pour in the beer, stirring the entire time (it's okay if there are a few lumps). The batter should be thin, falling off the fork easily so it coats the fish, not heavy like pancake batter. Set aside.
• Fry the halibut: Fill a deep heavy-bottomed pan with oil-don't go higher than 2 inches from the rim-and heat to 350 degrees F. Season the halibut with salt on both sides. Test the oil by cooking a few drops of batter; they should float to the surface when the oil's hot enough. Remove these "tester crunchies" with a slotted spoon. One piece at a time, drop the fish into the beer batter, then remove it, letting the excess drip off. Then place it halfway into the oil, letting a crust form for 10 seconds, then releasing it gently into the pan. Repeat with two more pieces (three at a time), so the pan isn't overcrowded and cook each for 3-4 minutes. Remove the fish to a baking sheet fitted with a wire rack to drain any excess oil. Season with flaky sea salt and serve with tartar sauce and lemon wedges.

EASY BEER BATTER

Steps:

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

BEER BATTERED ONION RINGS

Steps:

• In a Dutch oven heat oil to 350 degrees F.
• In a food processor combine sour cream, mayonnaise, sun-dried tomatoes, red bell peppers, lime juice, 1/2 teaspoon pepper, 1 teaspoon salt, white wine and minced garlic, cover and refrigerate for 1 hour.
• Cut onions 1/2-inch thick, remove dark exterior of onions, separate into rings and soak in buttermilk for 1 hour.
• Combine 1 cup of flour, remaining salt, pepper, and garlic, mix thoroughly. In a medium bowl combine beer and 1 cup of flour, mix thoroughly.
• Remove onion rings from buttermilk, shake off excess, dredge in flour, shake off excess, then dip in beer batter. Drop some onion rings in oil and continue process, being sure not to crowd rings as they will stick together. When golden, remove and let drain on paper towels.
• Garnish with Parmesan.

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.

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).

BEER-BATTERED SQUASH WITH KETCHUP CHIP SALT AND SPICED MAPLE SYRUP RECIPE BY TASTY

Steps:

• Slice the acorn squash in half horizontally, then scoop out all of the seeds. Slice into ⅛-inch pieces and set aside. For the butternut squash, peel away the outer skin well and slice into similar sized slices.
• For the ketchup chip salt, transfer the chips to a resealable plastic bag then crush them into fine pieces (use your hands, a rolling pin, or a kitchen mallet). Place the chips in a bowl, then mix in the salt. In a separate bowl, mix the maple syrup and chili flakes. Set both the chip salt and spiced maple aside.
• In a large pot or Dutch oven bring your oil up to 350⁰F. While the oil heats, make your beer batter. In a large mixing bowl, add the cake flour, salt, and baking powder. Then pour in the cold beer, followed by the egg. Whisk well to incorporate.
• When the oil has reached its temperature, begin coating the slices of squash in the batter, making sure to shake off any excess, before carefully placing in the oil. Deep-fry the squash for 2 to 3 minutes, being mindful not to overcrowd the pot (this will drop the temperature), then transfer to a paper towel lined sheet tray to absorb any extra oil. Season immediately with a liberal sprinkling of the ketchup chip salt. Continue frying in batches until all of the squash is cooked.
• To serve, place the fried squash in a paper-towel lined serving basket. Sprinkle on some extra chip salt if desired, and garnish with finely sliced chives. Serve with the spiced maple syrup for dipping and enjoy!

BATTER

Steps:

• Take a large mixing bowl and add the flour and ½ tsp fine salt. Whisk together to incorporate the salt. Add the water and whisk until the batter is completely smooth and the flour is fully combined.
• Take the oil and pour into a large, sturdy saucepan with high sides. Heat over a high heat until it reaches 200C. To fry your ingredients, dip them in the batter, allowing any excess to run off, and carefully place into the hot oil. Fry until the batter is a rich, golden brown and crisp. The fried ingredients will likely float on top of the oil when cooked, too. Remove from the oil using a slotted spoon and blot on kitchen towel before serving. Sprinkle with a little flaky sea salt to keep crisp. The batter does not keep well and is best made just before using.

HOT SPICED BEER

Steps:

• Core the apples and fill each with a teaspoon of brown sugar. Place in a baking pan and cover the bottom with 1/8 inch water. Bake in a 350°F oven for 30 minutes, or until tender. Combine the sugar and spices in a 4-quart saucepan. Add the juices and beer andd heat the mixture for 15 minutes without letting it come to a boil. Pour the mixture into a metal punch bowl and float the baked apples on top.
• Serve in 8-ounce mugs.

SPICED BEER BATTER

Steps:

• Mix all the dry ingredients, add the oil and the beer.
• If you have the time, cover and leave to stand for a few hours, this will improve the texture of the batter{not in the refrigerator} Just before you need it, beat the egg white stiff and fold it into the batter.
• Whatever your choice of food, coat with flour first, dip in the batter, then deep fry.
• You can leave out the spices for a plain batter and use water instead of the beer.
• This is great for onion rings!