BEER BATTER CHICKEN RECIPES

CRISPY BEER BATTER | BBC GOOD FOOD

The easiest foolproof beer batter recipe

Provided by Arentweallbusy

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield Serves 10

Ingredients

Steps:

1 cup s/r flour mix with 1/2tsp salt
Add 125 ml beer and 125ml mineral water. Can add only beer - 250 ml.
Whisk until there are no lumps
If too runny, add more flour. If too thick, add more liquid.
Heat the oil in the wok or deep pan until 200C. Throw a bread crust to check, the oil is hot enough when the bread turns golden in 10 sec.
Once the oil is hot, deep your fish/veggies into the batter, remove access of the batter on the edge of the bowl and gently immerse in the oil (away from yourself). Repeat with up to 4 pieces at a time. Make sure to let the oil get hot again between the batches.

BASIC BEER BATTER RECIPE - FOOD.COM - FOOD.COM - RECIPES ...

Basic Beer Batter Recipe - Food.com - Food.com - Recipes ... image

Make and share this Basic Beer Batter recipe from Food.com.

Total Time 24 hours 10 minutes

Prep Time 10 minutes

Cook Time 24 hours

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1 cup flour
1/4 cup cornstarch
1/4 teaspoon cayenne pepper
1 teaspoon garlic salt
3/4 cup flat beer
2 eggs, lightly beaten
2 tablespoons vegetable oil

Steps:

Combine all dry ingredients.
Add liquid ingredients and mix well.
Allow batter to chill in refrigerator for a least 1 hour before using.
Dip food in batter and place into hot oil.

Nutrition Facts : Calories 130.3, FatContent 4.8, SaturatedFatContent 0.8, CholesterolContent 52.9, SodiumContent 19.1, CarbohydrateContent 16.5, FiberContent 0.5, SugarContent 0.1, ProteinContent 3.3

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Total Time 55 minutes
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Calories 779 calories per serving

1. Preheat the oven to 180°C/350°F/gas 4.
2. Peel and slice the potatoes into chips.
3. To make the mushy peas, pick and finely chop the mint leaves. Place the butter in a pan over a medium-low heat, add the peas and mint, pop the lid on and simmer gently for 10 minutes.
4. Add a squeeze of lemon juice and season to taste with sea salt and black pepper – you can either mush the peas up in a food processor, or mash them by hand until stodgy, thick and perfect for dipping your fish into. Keep them warm until needed.
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6. Mix ½ a teaspoon of salt and 1 teaspoon of pepper together, then use it to season the fish fillets on both sides – this will help to remove any excess water, making the fish really meaty.
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8. Dust each fish fillet in a little of the extra flour, then dip into the batter and allow any excess to drip off. Holding one end, gently lower the fish into the oil one by one, working carefully so you don't get splashed – it will depend on the size of your fryer or pan how many fish you can cook at once.
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4. Add a squeeze of lemon juice and season to taste with sea salt and black pepper – you can either mush the peas up in a food processor, or mash them by hand until stodgy, thick and perfect for dipping your fish into. Keep them warm until needed.
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