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Beard's Beer Batter

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Recipe

The ultimate batter for deep frying. Beer makes a batter for deep frying and smooths as French onion soup.

 

Yield

6 servings

Prep

5 min

Cook

0 min

Ready

5 min
Trans-fat Free, Sugar-Free

Ingredients

Amount Measure Ingredient Features
2 large eggs
separated
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2 tablespoons vegetable oil
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1 ½ tablespoon salt
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¾ cup beer
room temperature
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¾ cup all-purpose flour
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Ingredients

Amount Measure Ingredient Features
2 large eggs
separated
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3E+1 ml vegetable oil
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23 ml salt
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177 ml beer
room temperature
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177 ml all-purpose flour
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Directions

BEER! Whether it's ale, lager, pilsener, or stout, is terrific for cooking. Beer makes a batter for deep frying and smooths a French onion soup. And what could be more compatible for lunch on a rainy Vancouver weekend out on the boat fishing for Spring salmon than a cold beer with a hot pastrami sandwich smothered with brown beer mustard?

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 360 degrees F until done.

However, James 'missed the boat' on this one - 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 commit the cardinal sin of seafood preparation - overcooking.

I think few of our piscine friends benefit from deep frying as a cooking method, but that's another story.

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.

Makes 6 servings.



* not incl. in nutrient facts Arrow up button

Comments


Kurt

His main cook book calls for baking powder

 

 

Nutrition Facts

Serving Size 70g (2.5 oz)
Amount per Serving
Calories 13142% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 71mg 24%
Sodium 1769mg 74%
Total Carbohydrate 4g 4%
Dietary Fiber 0g 2%
Sugars g
Protein 8g
Vitamin A 2% Vitamin C 0%
Calcium 1% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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