I am wishing to make a great beer batter for fish. Would eggs, flour
and beer be sufficient, and what proportions/quantities would members
please recommend? Thanks! Pleased to be a member of this Google group.
Miles, Sydney.

"Nancy2" > wrote in message
ups.com...
>
> miles wrote:
> > I am wishing to make a great beer batter for fish. Would eggs, flour
> > and beer be sufficient, and what proportions/quantities would members
> > please recommend? Thanks! Pleased to be a member of this Google group.
> > Miles, Sydney.
>
> I use my own recipe for onion rings - it should work great for fish -
> if you want it thinner, add more beer; thicker, add less. I just do it
> by feel, since the moisture content of flour changes daily.
>
> Nancy's Beer Batter
>
> 2 1/4 C. flour
> 1 tsp. baking powder
> 1/2 tsp. salt
> 20-24 oz. room temperature beer
>
> Just mix, adding the beer last. It may thicken if it sits for a while,
> so adjust accordingly.
>
> N.
>

That sounds about right, Nancy, that's what I do. One hint: If you put your
finger into the batter and it coats your finger without falling off, it's
the right consistency. Otherwise if you add too much liquid, it will run
off the fish in the pan.

kili

: I am wishing to make a great beer batter for fish. Would eggs, flour
: and beer be sufficient, and what proportions/quantities would members
: please recommend? Thanks! Pleased to be a member of this Google group.
: Miles, Sydney.


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merely provides a web interface to the Usenet News groups.

Nancy2 wrote:
>
> Nancy's Beer Batter
>
> 2 1/4 C. flour
> 1 tsp. baking powder
> 1/2 tsp. salt
> 20-24 oz. room temperature beer
>
> Just mix, adding the beer last. It may thicken if it sits for a while,
> so adjust accordingly.
>
> N.

Nancy, do you need the baking powder and salt? I've heard people say
that a good beer batter is just equal parts (more or less) flour and
beer, but I've not tried it myself...just wondering if you've fiddled
with the recipe or not. I'll definately put that on my list of things
to cook this summer!

Sandy

> wrote in message
oups.com...
>
> Nancy2 wrote:
> >
> > Nancy's Beer Batter
> >
> > 2 1/4 C. flour
> > 1 tsp. baking powder
> > 1/2 tsp. salt
> > 20-24 oz. room temperature beer
> >
> > Just mix, adding the beer last. It may thicken if it sits for a while,
> > so adjust accordingly.
> >
> > N.
>
> Nancy, do you need the baking powder and salt? I've heard people say
> that a good beer batter is just equal parts (more or less) flour and
> beer, but I've not tried it myself...just wondering if you've fiddled
> with the recipe or not. I'll definately put that on my list of things
> to cook this summer!
>
> Sandy
>

I'm obviously not Nancy, but I've done a beer batter with and without the
baking powder. I think the baking powder helps to kind of fluff it up a
little. I've heard it also helps the batter stick better, but I can't tell
a difference with that.

kili

wrote:
> Nancy2 wrote:
> >
> > Nancy's Beer Batter
> >
> > 2 1/4 C. flour
> > 1 tsp. baking powder
> > 1/2 tsp. salt
> > 20-24 oz. room temperature beer
> >
> > Just mix, adding the beer last. It may thicken if it sits for a while,
> > so adjust accordingly.
> >
> > N.
>
> Nancy, do you need the baking powder and salt? I've heard people say
> that a good beer batter is just equal parts (more or less) flour and
> beer, but I've not tried it myself...just wondering if you've fiddled
> with the recipe or not. I'll definately put that on my list of things
> to cook this summer!
>
> Sandy

Since it's my recipe, of course I haven't fiddled with it - the
fiddling came before I said, "This is my recipe." LOL.

N.

Nancy2 wrote:
> >
> > Nancy, do you need the baking powder and salt? I've heard people say
> > that a good beer batter is just equal parts (more or less) flour and
> > beer, but I've not tried it myself...just wondering if you've fiddled
> > with the recipe or not. I'll definately put that on my list of things
> > to cook this summer!
> >
> > Sandy
>
> Since it's my recipe, of course I haven't fiddled with it - the
> fiddling came before I said, "This is my recipe." LOL.
>
> N.

OoooK. So, with all of your *pre-recipe* fiddling, any answer to my
question regarding the need for baking powder and salt? Just wondering
if they add that much, that's all.

Sandy

wrote:
> Nancy2 wrote:
> > >
> > > Nancy, do you need the baking powder and salt? I've heard people say
> > > that a good beer batter is just equal parts (more or less) flour and
> > > beer, but I've not tried it myself...just wondering if you've fiddled
> > > with the recipe or not. I'll definately put that on my list of things
> > > to cook this summer!
> > >
> > > Sandy
> >
> > Since it's my recipe, of course I haven't fiddled with it - the
> > fiddling came before I said, "This is my recipe." LOL.
> >
> > N.
>
> OoooK. So, with all of your *pre-recipe* fiddling, any answer to my
> question regarding the need for baking powder and salt? Just wondering
> if they add that much, that's all.
>
> Sandy

I've either always used baking powder, or used self-rising flour. So I
don't know - according to another poster, it doesn't make much
difference.

Something else to try for fish or any batter would be the tempura-type
batters - I've never tried them, but they always look really good in
Asian restaurants. And they're easy.

N.