Beard's Beer Batter Recipe - Cooking Index
Beard's Beer Batter Recipe - Cooking Index
| 2 | Eggs - separated | |
| 2 tablespoons | 30ml | Vegetable oil |
| 1 1/2 tablespoons | 22ml | Salt |
| 3/4 cup | 177ml | Beer - room temperature |
| 3/4 cup | 46g / 1.6oz | Flour |
The ultimate batter for deep frying...
DIRECTIONS:
BEER! Whether it's ale, lager, pilsener, or stout, is terrific for cooking. Beer makes a batter for deep frying and smoothes a French onion soup.
This is the late James Beard's recipe for batter to French fry vegetables. Trim your veggies, wash, dry thoroughly, dust with flour, dip into the batter, and fry in oil at 360F until done. It's far better for deep frying halibut, cod or any other seafood. The batter puffs up because of the beer's yeast, fries quickly, and as a result, doesn't overcook.
To prepare, place flour in a mixing bowl and add egg yolks, salt, oil, and beer. Stir batter until thoroughly mixed. Cover bowl with plastic wrap and allow it to rest in the fridge for at least 2 hours or as long as 24 - the longer the better, to a point. Just before using batter, stir it well again. In a separate bowl, beat egg whites until stiff but not dry; gently fold egg whites into batter. Does 2 lbs. of veggies or 6 fish fillets, depending upon their size.
Source:
Mexican Family Cooking
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