Has anyone got a decent recipe for beer batter for fish?

Adrian Doss > wrote:

> Has anyone got a decent recipe for beer batter for fish?

I do 1 can of (not-dark) beer and 1 cup of flour, adding one or the
other if the thickness isn't right. Works really well on my coconut
shrimp, too -- batter them, roll them in flaked coconut, and deep fry
them. One of my most requested dishes. Excellent with mango salsa.

serene
--
http://serenejournal.livejournal.com
http://www.jhuger.com

Adrian Doss > wrote:
Has anyone got a decent recipe for beer batter for
fish?------------------------------------------------
I do 1 can of (not-dark) beer and 1 cup of flour, adding one or the
other if the thickness isn't right. Works really well on my coconut
shrimp, too -- batter them, roll them in flaked coconut, and deep fry
them. One of my most requested dishes. Excellent with mango salsa.
serene---------------------------------------------
RESPONSE: I once talked to a chef who told me when using beer in batters
to let the beer go stale before using in recipes.

Adrian Doss wrote:
> Has anyone got a decent recipe for beer batter for fish?

Fish tacos is our favorite Cinco de Mayo meal here in sunny
SoCal. At the bottom of the page is the recipe I use for
making batter fried fish tacos.

http://home.pacbell.net/macknet/fishtaco.html

Rich

Adrian Doss wrote:
> Has anyone got a decent recipe for beer batter for fish?

Cup of beer.
Cup of flour. (seasoned w/s-p)
Stir.
Sit for an hour.

Dunk and fry.
Pierre

BEER BATTER FOR FISH OR ONION RINGS
1 1/2 c. flour
2 egg yolks
1-2 egg whites, beaten stiff
1/4 c. oil
1 tsp. salt
1 c. beer (may be stale)
Make an hour before you want to cook. Mix everything but egg whites
together, just to moisten as you do pancake batter. Refrigerate for 1 hour.
When you are ready to cook.
Beat 1 egg white until stiff and mix into the batter. If the batter is too
thick, add another beaten egg white. Dip fish or onions in batter and deep
fat fry for a very crisp covering.

ms. tonya wrote:
>
>
> Adrian Doss > wrote:
> Has anyone got a decent recipe for beer batter for
> fish?------------------------------------------------
> I do 1 can of (not-dark) beer and 1 cup of flour, adding one or the
> other if the thickness isn't right. Works really well on my coconut
> shrimp, too -- batter them, roll them in flaked coconut, and deep fry
> them. One of my most requested dishes. Excellent with mango salsa.
> serene---------------------------------------------
> RESPONSE: I once talked to a chef who told me when using beer in batters
> to let the beer go stale before using in recipes.
>

I think you mean "flat." It takes about an hour or so opened at room
temp for beer to go flat, especially if it has been poured into another
container.


jim

"JimLane" > wrote in message
...
> ms. tonya wrote:
> >
> >
> > Adrian Doss > wrote:
> > Has anyone got a decent recipe for beer batter for
> > fish?------------------------------------------------
> > I do 1 can of (not-dark) beer and 1 cup of flour, adding one or the
> > other if the thickness isn't right. Works really well on my coconut
> > shrimp, too -- batter them, roll them in flaked coconut, and deep fry
> > them. One of my most requested dishes. Excellent with mango salsa.
> > serene---------------------------------------------
> > RESPONSE: I once talked to a chef who told me when using beer in batters
> > to let the beer go stale before using in recipes.
> >
>
> I think you mean "flat." It takes about an hour or so opened at room
> temp for beer to go flat, especially if it has been poured into another
> container.
>
>
> jim

Then, IMO, you are spoiling one of the best effects! I like that it makes an
almost tempura style batter because the beer has fizz to it and froths up
the mix. I just use half ordinary wheat flour, half corn flour/starch,
season, and dump beer on it stirring gently with a fork until it's as wet as
I like.require, full of nice lumps, and all foamy - dip the food in corn
flour and wheat flour dry mix, then in the batter, then fry.



Shaun aRe - Makes bloody good calamari - joint first best my wife as ever
had, she said! Heheheh...

Shaun aRe wrote:
> "JimLane" > wrote in message
> ...
>
>>ms. tonya wrote:
>>
>>>
>>>Adrian Doss > wrote:
>>>Has anyone got a decent recipe for beer batter for
>>>fish?------------------------------------------------
>>>I do 1 can of (not-dark) beer and 1 cup of flour, adding one or the
>>>other if the thickness isn't right. Works really well on my coconut
>>>shrimp, too -- batter them, roll them in flaked coconut, and deep fry
>>>them. One of my most requested dishes. Excellent with mango salsa.
>>>serene---------------------------------------------
>>>RESPONSE: I once talked to a chef who told me when using beer in batters
>>>to let the beer go stale before using in recipes.
>>>
>>
>>I think you mean "flat." It takes about an hour or so opened at room
>>temp for beer to go flat, especially if it has been poured into another
>>container.
>>
>>
>>jim
>
>
> Then, IMO, you are spoiling one of the best effects! I like that it makes an
> almost tempura style batter because the beer has fizz to it and froths up
> the mix. I just use half ordinary wheat flour, half corn flour/starch,
> season, and dump beer on it stirring gently with a fork until it's as wet as
> I like.require, full of nice lumps, and all foamy - dip the food in corn
> flour and wheat flour dry mix, then in the batter, then fry.
>
>
>
> Shaun aRe - Makes bloody good calamari - joint first best my wife as ever
> had, she said! Heheheh...
>
>
>

I like the effect of the fizz, just like putting soda water into pizza
dough. However, "flat" and "stale," what the post I replied to
mentioned, are one and the same, just that "flat" is probably more
common a usage.


jim