Prep 5 mins
Cook 10 mins
This recipe comes from Tom Collins, in Walker Wisconsin and was published in Ron Schara's Minnesota Fishing Guide in 1978. It has been a favorite of mine for many years and works well with any firm white meat fish. It can also be used to deep fry firm vegetables like broccoli.
- 2 eggs, whole beaten
- 12 ounces beer
- 12 ounces flour
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 nutmeg
- 1⁄2 teaspoon baking powder
- Combine eggs and beer Add dry ingredients all at once.
- Mix smooth, adjust consistency as required.
- If batter is heavy, adjust with a small amount of milk, If batter is too thin, adjust with cornstarch. Do not over mix.
- Dredge fish or vegetable lightly in cornstarch.
- Shake off excess, dip in batter and immerse directly into fat cooking at 375 degrees.
This was easy and for the first time my batter stayed on the fish. The flavor was a little bland but next time I will tinker with that. thanks for the recipe.
This was good and simple to make. I agree with the pale ale suggestion. The next time I make this I plan to use about 1 1/8 beers. Mine where very thick, but tasty. I fried up some king salmon and halibut. Thanks again.
Excellent batter. Use this easy recipe next time you have a fry up! I have made this batter twice in the last two weeks. The beer you choose makes all the difference re: batter viscosity. The first time it was perfect when I used a 'Little Creatures Pale Ale'. The second time I made it I used a 'Heineken'. The batter was much thinner but I just added some flour and that thickened it perfectly (I started thickening with cornstarch but it wasn't thickening up very quickly). Thanks Brother William!