Beer Batter for Fried Fish
"I found this recipe in A Collection of the Very Finest Recipes Ever Assembled into One Cookbook. This recipe makes the best beer batter fish that I have EVER had! I use the darkest beer I can buy. I tried a pale colored beer once, and I didn't like it as well. You will no doubt enjoy this excellent batter!"
photo by LucyS-D
- Ready In:
- 1hr 10mins
- Ingredients:
- 6
- Yields:
-
8 filets
- Serves:
- 4
ingredients
directions
- Dissolve 1 package dry yeast in 1/2 cup warm beer.
- Add 1 cup flour, and a pinch of salt. Stir.
- Add remaining 1/2 cup beer and more as needed for "sticky run" dough.
- Cover with a dish towel and let it stand in a warm place for a 1/2 hour or more.
- Fold in egg white and use immediately.
- Dry fish fillets with a paper towel before dipping in batter.
- Fry in hot vegetable, peanut, or corn oil.
- Enjoy!
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Reviews
-
Prepared as directed. Loved by all! -
This makes a very light, crisp batter that is good for fried fish and vegetables as well. Be sure the fish is well seasoned as the batter is not. Vegetables can be seasoned when they come out of the fryer with salt and pepper.
RECIPE SUBMITTED BY
<p>I am an estate planning and asset protection attorney. I have one daughter, Jacqueline, who was born 6/26/2007. </p>
<p>Since I cannot afford to eat at upscale restaurants every night of the week, I cook to meet my high standards for variety, quality, and creativity in my meals. Recipezaar has made it so incredibly easy to meet these goals!!! <br /><br />I am totally obsessed with cooking, and I couldn't stop if I wanted to. It is as natural to me as breathing. I can remember looking through my mother's cookbooks as soon as I could read. While I mostly prefer modern recipes, I do have some old time favorites. I use the same Betty Crocker cookbook my mother uses. It is the 2nd Edition Betty Crocker cookbook reprinted in 1956. I found it at a used book store. I also use a Pillbury cookbook, a Fanny Farmer cookbook, The New Basics Cookbook and Great Good Food (both by Julee Ross). I also find good recipes in Cooking Light and Southern Living magazines. <br /><br />While I have discovered and love Paula Deen, my cooking is taking a new direction. I am trying to eat more monounsaturated fatty acids (MUFAs), less saturated fats, more fruits, vegetables, whole grains, and fiber, and more omega 3s, i.e., basically the Mediterranean diet. I am doing it not only to maintain a healthy weight, but also for my long term health. I am not saying goodbye to all the luscious things I used to eat, I am just changing how much of those I eat. <br /><br />I am probably somewhat demanding in my reviews. If the recipe is not a WOW meal, I probably won't give it a 5 star rating. With so many recipes on 'Zaar, there is no reason to settle for less than 5 stars every night of the week! <br /><br />I have recenlty become interested in foodie fiction, since I am a foodie! Someday I will write a book that involves cooking. I am not sure if I should write a fiction book or non fiction, but I know that I love to read anything that involves cooking. <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg border=0 alt=Photobucket - Video and Image Hosting /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket - Video and Image Hosting /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /></p>
