FISH BATTER WITH BEER RECIPES

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CRISPY BEER-BATTERED FISH RECIPE: HOW TO MAKE IT



Crispy Beer-Battered Fish Recipe: How to Make It image

A local restaurant made a similar breading for shrimp po' boys, but we think this version's better. I serve the beer battered fish with a ranch dressing and hot sauce mixture as a dip. —Jenny Wenzel, Gulfport, Mississippi

Provided by Taste of Home

Categories     Dinner

Total Time 30 minutes

Prep Time 25 minutes

Cook Time 5 minutes

Yield 4 servings.

Number Of Ingredients 12

1/2 cup cornstarch
1-1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon Creole seasoning
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1 cup all-purpose flour, divided
1/2 cup 2% milk
1/3 cup beer or nonalcoholic beer
2 cups crushed unsalted top saltines (about 40)
4 cod fillets (6 ounces each)
Oil for deep-fat frying

Steps:

  • In a shallow bowl, combine the cornstarch, baking powder, salt, Creole seasoning, paprika, cayenne and 1/2 cup flour. Stir in milk and beer until smooth. Place crackers and remaining flour in separate shallow bowls. Coat fillets with flour, then dip in batter and coat with crackers., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fish in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels.

Nutrition Facts : Calories 513 calories, FatContent 27g fat (3g saturated fat), CholesterolContent 66mg cholesterol, SodiumContent 775mg sodium, CarbohydrateContent 35g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 30g protein.

TEMPURA BATTER FOR FISH AND VEGETABLES RECIPE - FOOD.COM



Tempura Batter for Fish and Vegetables Recipe - Food.com image

This batter can be used for fish, shrimp or fresh vegetables such as onion rings, mushrooms, eggplant, sweet potatoes, squash, green beans, asparagus spears or whatever your heart desires.

Total Time 10 minutes

Prep Time 10 minutes

Yield 1 1/2 cups

Number Of Ingredients 6

1 cup all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon salt
1 cup ice water (if you desire a beer batter) or 1 cup beer (if you desire a beer batter)
1 egg yolk
2 egg whites, stiffly beaten

Steps:

  • Stir together flour, cornstarch and salt.
  • Make a well in the center.
  • Combine ice water or beer and egg yolk, beating with a fork or whisk until frothy.
  • Add all at once to dry ingredients.
  • Slowly stir just until moistened; DO NOT over stir,a few lumps should remain.
  • Fold in beaten egg whites.
  • Use batter immediately.
  • Heat oil or shortening to 400°F.
  • Add 1 teaspoon salt.
  • Dip fish, shrimp or vegetables into batter, swirling to coat.
  • Fry a few pieces at a time 2 to 3 minutes or until golden brown.
  • Drain on paper towels.
  • Note: Make sure your vegetables are very very dry so the batter will stick better.

Nutrition Facts : Calories 399.7, FatContent 3.6, SaturatedFatContent 1.1, CholesterolContent 110.7, SodiumContent 860.5, CarbohydrateContent 74, FiberContent 2.4, SugarContent 0.6, ProteinContent 15.1

More about "fish batter with beer recipes"

CRISPY BEER-BATTERED FISH RECIPE: HOW TO MAKE IT
A local restaurant made a similar breading for shrimp po' boys, but we think this version's better. I serve the beer battered fish with a ranch dressing and hot sauce mixture as a dip. —Jenny Wenzel, Gulfport, Mississippi
From tasteofhome.com
Reviews 4.9
Total Time 30 minutes
Category Dinner
Cuisine North America, Cajun
Calories 513 calories per serving
  • In a shallow bowl, combine the cornstarch, baking powder, salt, Creole seasoning, paprika, cayenne and 1/2 cup flour. Stir in milk and beer until smooth. Place crackers and remaining flour in separate shallow bowls. Coat fillets with flour, then dip in batter and coat with crackers., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fish in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels.
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Sometimes the simplest dishes are the hardest to get right. This method for the classic fish and chips will give you perfect results every time. This method requires some extra preparation time to soak the chips before cooking, and to drain the batter; but it's worth it.
From goodfood.com.au
Total Time 1 hours 30 minutes
Category Dinner
  • For the chips

    1. Peel the potatoes and cut into thick chips. Soak in cold water for 30 minutes.* Drain and transfer to a pot with two litres of fresh cold water and add the white vinegar. Bring to a low simmer, then reduce the heat and simmer for 20 minutes. Drain the chips and arrange on a baking tray. Dry the chips in a low oven (about 60C, fan-forced) for 30 minutes.

    2. For the beer batter, combine 1 1/2 cups of flour with the beer and stir to combine to a thick batter. Don't mix the batter too much. A few lumps is fine. Rest in the fridge for at least 20 minutes.

    3. Heat the oil to 200C and fry the chips in batches for three minutes each, allowing the oil to return to temperature between batches. Drain the chips on a wire rack or absorbent paper, uncovered for 20 minutes. You can freeze the chips at this point for frying later.

    4. When ready to serve, fry the chips again at 200C for a further three minutes until golden brown. Toss the chips with plenty of salt and keep warm in the oven while you cook the fish.

    * Soaking removes excess starch and stops the potato straws from sticking together and becoming gluggy when they are cooked.

    For the fish

    5. Reduce the heat of the oil to 180C. Dust the flathead fillets lightly with the reserved flour and dip into the batter. Shake off any excess batter and fry the fish for about four minutes until the batter is golden. Drain on a wire rack and season with salt.

    6. Serve the fish and chips with wedges of lemon, tartare sauce and an undressed crisp green salad.

     

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Feb 20, 2021 · Apart from their fresh fish, the real secret lies in the batter. Their batter is so crisp and flavorful that you may be surprised to learn it’s not made with beer! Their secret combination is club soda, baking soda, and baking powder. This trio of ingredients produces air bubbles in the batter…
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Jul 23, 2021 · When you deep-fry food, whether it's homemade onion rings, fish, or even chicken, it helps to coat it in a batter.The batter holds in some of the food's moisture while forming a crispy and golden brown exterior. Achieving a light, crispy batter involves creating bubbles, which can be formed by adding baking powder, seltzer water, or, as in this recipe, beer to the batter.
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AIR FRYER BEER BATTERED FISH - FORK TO SPOON
Dip the fish pieces into the beer batter, shaking off the excess, and then place them in the flour dredge, shaking off the excess. Use your hands to really make sure the fish is coated. To let the fish fully crisp up, you will need to spray it generously with cooking spray, meaning over the entire fish batter …
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