The recipe for beer batter is so simple that I feel a little embarrassed dedicating an entire section to it. But here we go. This beer batter can be used for any meal, just pick the beer you want to suit the food. Decide which beer suits your needs. For this recipe you will need:. I used g of flour, two teaspoons of baking powder, and around half a bottle of beer.
You can just use enough beer to make the mixture slightly runny. Chuck the flour in, add the baking powder, then stir. Once the flour and baking powder are mixed together you can add the beer. A little at a time.
Keep stirring. All you do is purchase some good-quality halloumi cheese I bought the rubbish kind and would NOT recommend it. Then cut it into quite thick slices, then slice them down the middle so that they are more like batons. Heat a griddle pan, and brush the halloumi batons with olive oil. Once the pan is really hot technical chef term place the halloumi batons on it and leave for about minutes. Flip the cheese over and you should hopefully have some nice griddle lines on the back.
Keep the cheese on a reduced heat for an extra 30 seconds or so then take off the heat. Next, you want to prepare for some deep-fat frying. Too many 90s tv shows where the chip pan sets fire to a child I guess! Stayed crispy and was probably the best fish I ever made! Perfect recipe! So easy and simple and tastes amazing. Thankyou so much for sharing such a great recipe. The use of rice flour and baking powder make it so crispy.
Love this recipe. Thanks for sharing. Would it work with school whiting as well? Hi Nagi! Thank you for this beautiful recipe. I made this tonight and my household loved it! Hi Nagi,. I also added a tsp of turmeric and got the most golden, crispy batter I have ever eaten! The batter was very thin but extremely crispy.
Skip to primary navigation Skip to footer navigation Skip to main content Skip to primary sidebar. Home Fish Recipes. What goes in Beer Batter All you need for beer batter is cold beer, flour, rice flour, baking powder and salt.
Best beer for Beer Batter You can use any beer other than dark, heavily flavoured beer like stouts or porters as they will discolour and flavour the batter excessively. Any pale-coloured beer works fine for Beer Battered Fish. Just avoid dark, strong flavoured beer like stout and porters. The can featured at the front is Modus Pale Ale which is a locally brewed beer I am very fond of! Best fish for frying You can use virtually any white fish fillet such as: snapper, barramundi, cod, flathead, tilapia, hake, haddock, whiting and ling.
I recommend avoiding: Fish that dry out easily when cooked — Like swordfish, tuna, bonito, kingfish, marlin. Also these fish tend to be very thin fillets; Oily fish — Like salmon , trout, mackerels, mullet and sardines. Ling fillets which is a meaty white fish fillet suitable for frying. This is what I used. Cod and whiting are also firm favourites.
Most common: Australia — Basa, hoki, flake gummy shark! In the Southeast, catfish is used frequently; and UK — [updated thanks to reader feedback! How to make beer battered fish Oil heating aside, beer battered fish takes 5 minutes to prepare, and each batch takes 3 minutes to fry.
At this stage the fish can sit there while the oil comes to temperature. Drain well on paper towels or a mesh rack, and repeat with remaining fish. Leave to drain, continue with remaining fish; Second fry: This is to reheat, as well as make it deep golden and stay-crispy.
Lemon wedges — A squeeze of lemon is always welcome and many people are happy with just this; Tartare sauce — I like to make mine extra lemony when using it for fried foods; Any seafood dipping sauce — Find all my favourites here ; Aioli garlicky mayonnaise ; Yogurt mixed with lemon — For a lighter option, though somewhat ironic when making fried fish!
Ketchup or Aussie tomato sauce; Malt vinegar and a sprinkle of salt — The British way! So, is it worth making?
YES, a thousand times over!! Author: Nagi. Prep: 10 mins. Cook: 12 mins. We include products we think are useful for our readers. If you buy through links on this page, we may earn a small commission. Beer does some amazing things in batter for deep-fried foods. But what kind of beer is best for beer batter recipes? 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—plus, seven recipes to help you use them. 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. Another macro lager see PBR, above , this Golden, Colorado classic gives you unobtrusive flavor and a big, fizzy lift. A Wisconsin fish fry calls for a Wisconsin macrobrew.
Also, for the cost of a craft-brew 6-pack, you can lug home a pack. Plenty for the batter, plenty for you. This Deschutes Bachelor gives a nice golden-brown color to the finished coating, too. Update: While this particular brew is out of rotation, check out some other top-rated ESB options —or if you want to brew your own, try this Bachelor ESB clone recipe.
Amber ales are relatively sweet, but in a batter surrounding the right food fennel or zucchini slices, for instance it tastes exactly right. Use a light ale or lager for this easy beer batter. This is an excellent recipe which I use everytime I deep fry fish. Makes for great battered sausages too. Photo by KGora. Photo by Pam-3BoysMama. Photo by Soup Loving Nicole.
Photo by Bruce Barton. Photo by Queen. Photo by cindy. Photo by BakedGood.
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