Prep 10 mins
Cook 6 mins
This excellent batter recipe comes from our Denver Fire Dept.'s "Favorites" cookbook. Been using it for years, and it's a "fail-safe", yummie recipe.
- 1 cup flour
- 1 egg, beaten
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 tablespoon granulated sugar
- 1 tablespoon oil
- 1 1⁄2 teaspoons baking powder
- Mix all ingredients, except beer, in medium size bowl.
- Gradually add enough beer, starting with about a 1/2 a cup, to make batter consistency of thickened pancake batter.
- Mix til smooth.
- Dip fish (fillets, shrimp, etc.), veggies (zucchini, mushrooms, etc.) in batter, gently place into moderately hot oil (use either an electric skillet or Fry Daddy) approximately, 375 degrees, fry until puffy and golden brown, about 3 minutes, each side.
- Remove and drain on paper towel.
Good batter recipe. I used slightly more than a cup of beer. I found that the finished product was better when the batter was on the thinner side. I tried the batter on fish and for onion rings. It was a great on onion rings. DS proclaimed "these are SOOOOO GOOD!" when he ate the onion rings.
I thought this recipe was fantastic. I made the batter pretty thick, which I prefer. The batter gave a nice flavor to the fish without being overpowering and was nice and crispy. The only thing I would change next time is make half as much. I used this with 1 lb of cod and had way too much.
Well, the batter does stay on well, but to be honest, it just was really lacking in flavor. Seemed like it needed more salt, or an herb or something. We just were not too impressed.However the fish really was moist, but unfortunately, the batter wasn't very crispy.