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Best Beer Batter Recipes

Best Beer Batter Recipes


Top Rated Beer Batter Recipes

Chicken-fried steak is a staple in traditional Texas cooking. It features the lowly round steak, beaten with a mallet to a tender, even consistency, dredged in flour and batter and then fried. This “fried chicken” method is what gives this dish its famous name. Chicken-fried steak is always served with white pepper gravy.

While this recipe is specifically football friendly with its beer-infused batter, "try using merguez sausage with truffles next time," Micheal Ferraro says. It'll be one classy shindig.Recipe from Delicatessen.


Classic Beer Batter Recipe for Deep-Frying

When you deep-fry food, whether it's homemade onion rings, fish, or even chicken, it helps to coat it in a batter. The batter holds in some of the food's moisture while forming a crispy and golden brown exterior. Achieving a light, crispy batter involves creating bubbles, which can be formed by adding baking powder, seltzer water, or, as in this recipe, beer to the batter. A pilsner, lager, ale, or stout will all work, so feel free to use the type that you prefer to drink—just make sure it is cold.

Another trick for a great beer batter recipe is to use cake flour, which is lower in gluten and thus produces a lighter coating than all-purpose flour. For best results, lightly dredge the item in some flour before dipping it in the batter. The batter will stick to the food better this way.

Make sure to have all the ingredients measured and ready to go, because once you mix up the batter, you need to use it right away. This ensures the flour doesn't soak up too much liquid it also maximizes the fizziness of the beer.


A bit of history behind fish and chips

Fish and Chip shops came about as a result of the popularity of fishing trawls, and new railways which allowed for fresh fish to be transported further inland.

When did fish and chip shops first open?

The first Fish and Chip shop opened up in London in 1860, and it was a means to feed the working class with cheap, readily available fish. The fish and chips would be cooked in a big cauldron full of beef dripping, fired by hot coals.

It proved to be a main staple throughout the country, so much so, that during the Second World War, Fish and Chips was exempt from food rationing!

These days, you will find fish and chip shops all over Great Britain, although many have now diversified and also sell pies, kebabs, burgers etc. That's mostly because the price of fish has soared, resulting in a decline of people buying this popular dish, and there have also been reports of some chippy's selling a cheaper type of fish when they are saying it is cod.


Beer batter

Beer is a popular ingredient in batters used to coat foods before frying. One reason is that a basic batter can be made from merely flour, beer, and some salt. The purpose of using beer is so the bubbles in the beer will add body and lightness to the batter.

Depending on the type and quality of the beer, beer may also add color or some flavor to the batter.

The practice of beer battering is popular in Australia, New Zealand, America, Europe, and Russia.

Some foods that are commonly beer battered and fried are fish, chips, and onion rings. – according to Wikipedia

Regional variations abound with one of the more popular the cajun version from Lousianna.


Dinner Tonight: Beer-Battered Fish Recipe

According to Jasper White, the author of The Summer Shack Cookbook, the trick to making great fish and chips at home is to forget the chips and focus exclusively on the fish: "I have decided that making fish and chips in a home kitchen is crazy."

The issue? While both can be cooked in a big pot of a oil, each requires different temperatures and times—you either need two pots of bubbling oil or cook one before the other. Unfortunately, both taste best when eaten immediately. So do what I did and serve the fish with some coleslaw or broccoli instead of chips, and give the fish a little more attention.

And what a fish recipe this is. The batter is a mix of flour and cornstarch, which comes out shatteringly crisp and remarkably un-greasy. A nice English ale is the preferred beer of choice, though I imagine any good lager would work, too. Of course, it helps to have a nice fillet underneath the cod I used worked perfectly. The fish was tender and flaky, and some malt vinegar added a nice bite.


This Batter Makes the Crunchiest Coating Ever and You Can Use It on Everything

Michael Symon features Crispy Chicken Breast with Spicy Honey, Cilantro and Lime, as seen on Food Network Kitchen Live.

Photo by: Brian David Photography

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Okay, we know we shouldn’t be eating fried food all the time, but sometimes it’s the only thing that will satisfy a craving. When you can’t wait anymore for a hot, salty crunch, this is the batter that you want to use. “This is a great batter for everything that you want super crunchy: fish, pork, vegetables. It’s the crunchiest batter that I know how to make,” said Michael Symon as he demoed his Crispy Chicken Breast with Spicy Honey on the Food Network Kitchen app. “I don’t want fried chicken - or anything that is fried - to not have that epic crunch to it.” Same.

Use Cornstarch or Rice Flour

Michael says that cornstarch or rice flour in combo with flour will give you the crunchiest batter. Even cake four will cook up crunchier than all-purpose flour because it doesn’t have a high gluten level. Michael does warn that these alternative coatings will brown less than all-purpose flour. “Play around with different spices to up the color,” suggests Michael.

Start with a Dry Dredge

Michael blends together cornstarch, baking powder and salt and uses it to coat his chicken before it goes in the wet batter. “This dry mixture is going to help your batter stick. One of the things that makes me crazy with fried chicken is when you take a bite of fried chicken and the crust goes one way and the meat goes the other.” You could even coat what you plan to fry overnight in the mixture to help the batter adhere.

Use Vodka

Vodka is the secret ingredient in Michael’s batter. “Vodka evaporates faster than any other liquid leaving you with that incredible shell-like crust,” says Michael.

Bring Your Item to Room Temperature

If you take whatever you are frying out of the fridge 30 minutes before frying it will cook more evenly, says Michael.

The best part about Michael’s demos is that his recipes are a road map. “Make it your own,” he says. “Do your thing. As I always say… I’m going to give you the technique and then after that you customize it to make them your own.” Watch the full class for his Crispy Chicken Breast with Spicy Honey for more tips and check out the schedule on the app to see when you can watch Michael live and ask him your questions.


While you're waiting for the flour to set, put together your dry batter ingredients: Combine 2 cups all-purpose flour and 1/2 cup cornstarch in a large mixing bowl (the cornstarch keeps things extra crispy). Now, it's time for your flavorings. Bezaire isn't shy when it comes to flavoring his batter—and we love that. Mix in 2 1/2 tsp. garlic powder and 2 1/2 tsp. onion powder for lots of rich, savory flavor. Then, there's a kick from 2 1/2 tsp. cayenne pepper. The flavor is rounded out with 2 1/2 tsp. granulated sugar. Once you get comfortable making beer batter, you can adjust the spices to your taste.

Yep, beer batter even makes asparagus taste like an indulgence.


Beer Battered Smelt

Rating: 0

  • Description: This recipe is from Zach Espinosa, executive chef at Harbor House. &ldquoSmelt is one of our unique things for happy hour,&rdquo Espinosa said.

Ingredients:

1 ½ cups flour
1 ½ teaspoons Lawry&rsquos seasoned salt
1 pinch of cayenne pepper
1 teaspoon Old Bay seasoning
12 ounces beer, Pilsener style or one lighter in flavor
1 pound smelt (24 to 32 fish), cleaned if available
½ cup flour, for dusting fish
Lemon wedges and tartar sauce for serving

Preparation:

Mix the 1½ cups flour, salt, cayenne and Old Bay in a bowl until combined well. Slowly whisk in the beer. Whisk thoroughly to avoid clumps from forming. Set in fridge to chill. A cool batter will be thicker and coat the fish better.

Lightly dust smelt with the ½ cup flour. Shake off any excess.

Heat a large, cast-iron or other cooking vessel with hot oil to 350 degrees. A vessel with tall sides would be ideal to reduce the amount of splattering oil.

Once all the fish has been dusted, submerge one by one into the beer batter. Lay some paper towels down, or have your batter close to the oil to avoid a mess.

Carefully place battered smelt into fryer in small batches and let cook 4 to 5 minutes, turning, until a deep golden brown.

Place fish on paper toweling and season with salt. Serve with lemon wedges and tartar sauce.


10 Best Beers to Use in Beer Batter Recipes

Beer does some amazing things in batter for deep-fried foods. The CO2 gas in a can of Bud keeps things light and airy, and helps the batter cook fast, meaning the cod underneath can emerge moist and properly à point. But what kind of beer?

Aggressively hoppy beers (West Coast IPA, for example) can leave those zucchini fritters trailing a bitter aftertaste, but that doesn’t mean your best option is a bland factory macrobrew. A deeper, richer flavor can be important in some battered fry foods—think of the malty, bready flavors in a porter, for instance, in that batter for sweet apple fritters. Here, in random order, is a brace of beers you should consider adding to your fry-batter mix.

1. PBR (Pabst Blue Ribbon)
Cheap, accessible, and classic, this pop-top macro lager adds CO2 without aggressive flavor, and a hipster credibility that might be the perfect accessory for your semi-ironic Midwestern Friday fish fry.

2. Coors Banquet
Another macro lager (see PBR, above), this Golden, Colorado classic gives you unobtrusive flavor and a big, fizzy lift.

3. Old Milwaukee
A Wisconsin fish fry calls for a Wisconsin macrobrew. Also, for the cost of a craft-brew 6-pack, you can lug home a 24-pack. Plenty for the batter, plenty for you.

4. Deschutes Brewery’s Bachelor ESB
British bitters aren’t actually bitter, they’re rich and malty, with a bready taste that works really well in batter. This Deschutes Bachelor gives a nice golden-brown color to the finished coating, too.

5. Widmer Brothers’ Drop Top Amber Ale
Amber ales are relatively sweet, but in a batter surrounding the right food (fennel or zucchini slices, for instance) it tastes exactly right.

6. Samuel Smith’s Pure Brewed Organic Lager
Fish and chips taste extra-English when you pop a bit of this in the batter. This pale, malty lager adds fizz and a bit of subtle richness without asserting itself too much.

7. Brooklyn Brewery’s Brooklyn Lager
Clean and crisp, with a nutty bit of caramel at the end. This is a pedigreed craft brew to devote to your fry-up, so wait till your guests arrive to tip it into the bowl.

8. Portland Brewing’s MacTarnahan’s Amber Ale
The hops give this one a floral quality—they’ll be lost in the cooked batter, but the caramel-edged malty sweetness should survive nicely.

9. Newcastle Brown Ale
Roasty, with a lightly malted flavor, scant caramel and zero bitterness. Perfect choice for a vegetable fritto misto.

10. Asahi Super Dry
Crisp and elegant, but with a richness you feel mid-palate. Tip some into calamari batter and sip the rest.


Great Deep Fried Beer Battered Flavours

Whenever you deep-fry food, whether it happens to be fish, onion rings or even chicken, you should always coat the food in a batter or a type of breading, as it assists to retain the moisture inside the food, while at the same time developing a golden brown and crispy exterior. When the starch inside a batter or bread turns brown the sugar inside the starch has started to caramelize, creating new compounds in flavour.

There are several ways that you are able to achieve a crispy and light batter and all these methods involve the creation of bubbles. As the food cooks, the water content inside the food creates steam, which also produces bubbles. Some individuals prefer to use baking powder in their batter.

how to make batter for fish

Bubble are also able to come from liquids such as soda or seltzer water, which creates the bubbles, but not much flavor. For this reason, many people prefer to use beer. I use IPA, because I reside in the Pacific Northwest, but you can use any type of beer that you prefer such as stout, ale, lager or pilsner.

One of the other ways to make your batter is to make use of cake flour, that is lower in gluten and therefore produces lighter coatings compared to all-purpose flour. It is important not to overwork the glutens when you prepare items like muffins and pancakes, when you would like the end result to be tender and soft, and the same applies to beer batter.

For this reason, it is essential that you mix the egg-beer mixture and flour till it is just incorporated. The mixture should be lumpy and loose and make sure that the beer is cold to slow down the development of gluten.

In conclusion, you will want everything that goes inside the batter to be ready. This is because once the batter is mixed up you have to use the mixture immediately, to stop the flour from absorbing all the liquid and to make the most out of the bubbles in the beer.

For optimal results, coat the food items you want to fry in a light coating of flour before you dip the food into the batter. This helps the batter to stick onto the food items in a better way.


The Best Beer Batter Fish Recipe

In the first lockdown I was craving fish and chips and became fixated on trying various recipes to find out how restaurants keep the batter so crispy, even until the last bite. Here is the secret and it’s so simple, a few tablespoons of white vinegar. Who would have thought that that is the game changer, but it truly is and I also think credit needs to be given to the cornflour, which I have consistently used, but the trick is the addition of vinegar. The vinegar is undetectable when you are eating the fish.

The batter can easily be halved and of course doubled if we lived in different times!

It is worth coating anything from fish, to vegetables and I was tempted to fry a mars bar (Barone for my South African readers), but on the stove top and not in a temperature controlled fryer, I would have just made a soupy mess.

Let’s talk beer, we have tried a lot of different beers over the summer, we were due to have a family holiday together to Cyprus. That was shelved, like so many peoples, due to the first lockdown and we used food and drink to escape from our home to somewhere exciting. I ordered Keo and Alpha beer from Cyprus and Greece respectively, they are both a taste of the holiday we never had. In the sunshine that we were graced with at the time, they tasted delicious and were perfect for this batter recipe. A few pale ales we tried were just too over powering, you want the fish to be the star and the crispy batter to play second fiddle. With an overpowering ale this was not the case. I have made the batter more recently with an alcohol free Becks beer and that worked well. It gave the batter a good background lager taste and the batters crunch was not affected by the low/no alcohol. Experiment with your favourites or use what you enjoy.


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