Beer batter recipe

On Mon, 27 Mar 2006 13:48:59 GMT, Peter A <[email hidden]>

Quoted message said:

I am looking for a tried and true beer batter recipe for a traditional
fish'n'chips. I prefer one that comes out crispy.

Let us know when you find one....since I have been looking and
experimenting for years.

I want one of the "puffy" type batter for onion rings. I can't stand
that cornmeal type of breading.

Does anyone recall Drakes Fry Mix? That was a great puffy batter mix
but I haven't seen it since the 60's.

Ward Abbott said:

Let us know when you find one....since I have been looking and
experimenting for years.

Me too! C'mon someone, please.

"Peter A" wrote in message

Quoted message said:

I am looking for a tried and true beer batter recipe for a traditional
fish'n'chips. I prefer one that comes out crispy.

Thanks,
--
Peter Aitken

Hang in there, Peter. I may have an authentic recipe for you soon. I have
a recipe but I know it's not the "real stuff", since it calls for pancake
flour.

Dora

"limey" wrote in message >

Quoted message said:

Hang in there, Peter. I may have an authentic recipe for you soon. I
have a recipe but I know it's not the "real stuff", since it calls for
pancake flour.

Dora

Here's a UK website which gives a recipe.

http://www.beerbatter.co.uk/

The whole site was a trip down memory lane for me. I am, however, awaiting
personal recipes for you.

Dora

Anthony said:

Ward Abbott said:

Let us know when you find one....since I have been looking and
experimenting for years.

Me too! C'mon someone, please.

Beer Batter
-----------

1 cup flour

1 cup warm beer

pinch salt

2 tbs. oil

2 egg whites

Sift the flour into a bowl, make a hole in the center and add the beer,
salt and oil. Beat until smooth. Leave to stand for 1 hour, and just
before using add the stiffly beaten egg whites.

Using whole eggs instead of egg whites will produce a good but less
'crispy' coating.

And of course the choice of beer is very important, i prefer a Guiness
stout or a porter, Sierra Nevada is a brand i often buy for cooking.
But a good strong dark beer is what you want.

Sometimes this batter is used to deep fry fruit or other sweets and then
some sugar is added, about 1 tbs.

THe above is great with for onion rings. Batter fried halibut, pork,
chicken etc.
---
JL

Quoted message said:

Quoted message said:

Hang in there, Peter. I may have an authentic recipe for you soon. I
have a recipe but I know it's not the "real stuff", since it calls for
pancake flour.

Dora

Dora...you might be closer than you think. The premier batter
company is in Michigan...but I can't find their products locally.
Check their site at:

http://www.drakesbattermix.com/products.php

They specialized in pancake batters among other batter products.
Their fry batter was the best you could get for being light and airy
on an onion ring!

Peter A said:

I am looking for a tried and true beer batter recipe for a traditional
fish'n'chips. I prefer one that comes out crispy.

Thanks,

Here's one that we like. It's a combination of several recipes. We
particularly liked the texture of the batter we use for making pakoras
and figured it's probably due to the use of gram flour. So, for a
non-Indian flavoured batter for fish, we eliminated the cumin and
garam masala, added the eggs and use beer instead of water.

2 cups gram flour (chickpea flour)
1/2 teaspoon cayenne (or to taste)
1/2 teaspoon garlic powder (or to taste)
1 teaspoon salt
1-1/2 cups flat beer (approximately)
2 eggs, lightly beaten
5 tablespoons vegetable oil

Combine first four ingredients in a medium bowl. Make a well in the
center and add eggs, oil and most of the beer. Mix well to make a
smooth batter. If too thick, add more beer. Dip pieces of fish, making
sure all areas are completely covered. Deep fry at 375ºF until golden
brown.
To email, remove the "obvious" from my address.

Ward Abbott said:

Quoted message said:

Quoted message said:

Hang in there, Peter. I may have an authentic recipe for you soon. I
have a recipe but I know it's not the "real stuff", since it calls for
pancake flour.

Dora

Dora...you might be closer than you think. The premier batter
company is in Michigan...but I can't find their products locally.
Check their site at:

http://www.drakesbattermix.com/products.php

They specialized in pancake batters among other batter products.
Their fry batter was the best you could get for being light and airy
on an onion ring!

Did any body get my beer batter post? i got a cc of it in my in box but
it don't seem to be showing up on my news reader.

I have heard of posts being lost in transmission but this is a first for me.
---
JL

Quoted message said:

"Joseph Littleshoes" wrote

Quoted message said:

Did any body get my beer batter post? i got a cc of it in my in box but it
don't seem to be showing up on my news reader.

I have heard of posts being lost in transmission but this is a first for
me.
---
JL

Quoted message said:

Yes, Joseph, I read it. Computers are aggravating at times, aren't they.
:-(

Dora

Ward Abbott said:

On Mon, 27 Mar 2006 13:48:59 GMT, Peter A <[email hidden]>

Quoted message said:

I am looking for a tried and true beer batter recipe for a traditional
fish'n'chips. I prefer one that comes out crispy.

Let us know when you find one....since I have been looking and
experimenting for years.

I want one of the "puffy" type batter for onion rings. I can't stand
that cornmeal type of breading.

Does anyone recall Drakes Fry Mix? That was a great puffy batter mix
but I haven't seen it since the 60's.

Here's my beer batter (and onion ring) recipe - I have excellent,
crispy results--I usually make onion rings in a large quantity - freeze
them and then bag them in Ziplocs. They warm up/sizzle in the toaster
oven in about 3-5 minutes:

2 1/4 C. flour
1 tsp. baking powder
1/2 tsp. salt
20-24 oz. room temperature beer

Cut the rings and put them in ice water for at least 3 hours (use ice
cubes and water, and put the container in the fridge).

Oil temp should be at least 375 deg. F. - in my big electric frypan,
400 worked better because I cut the rings fairly thin.

Drain the rings and shake them in a bag of flour until they're
well-coated. Submerse in the beer batter and drop in the oil. Fry
until light brown, turning once. Keep warm on a rack on a cookie sheet
in the oven - salt just before serving.

limey said:

"Joseph Littleshoes" wrote

Quoted message said:

Did any body get my beer batter post? i got a cc of it in my in box but it
don't seem to be showing up on my news reader.

I have heard of posts being lost in transmission but this is a first for
me.
---
JL

Yes, Joseph, I read it. Computers are aggravating at times, aren't they.
:-(

Dora

Thanks Dora, i got my question about my beer batter post but not the
recipe. I wont repost since you received it.
---
JL

"Joseph Littleshoes" wrote in message

Quoted message said:

limey said:

"Joseph Littleshoes" wrote

Quoted message said:

Did any body get my beer batter post? i got a cc of it in my in box but
it don't seem to be showing up on my news reader.

I have heard of posts being lost in transmission but this is a first for
me.
---
JL

Yes, Joseph, I read it. Computers are aggravating at times, aren't they.
:-(

Dora

Thanks Dora, i got my question about my beer batter post but not the
recipe. I wont repost since you received it.
---
JL

Then I'll take the liberty of reposting it, in the event that others missed
it also.

Quoted message said:

Beer Batter
-----------

1 cup flour

1 cup warm beer

pinch salt

2 tbs. oil

2 egg whites

Sift the flour into a bowl, make a hole in the center and add the beer,
salt and oil. Beat until smooth. Leave to stand for 1 hour, and just
before using add the stiffly beaten egg whites.

Using whole eggs instead of egg whites will produce a good but less
'crispy' coating.

And of course the choice of beer is very important, i prefer a Guiness
stout or a porter, Sierra Nevada is a brand i often buy for cooking.
But a good strong dark beer is what you want.

Sometimes this batter is used to deep fry fruit or other sweets and then
some sugar is added, about 1 tbs.

The above is great with for onion rings. Batter fried halibut, pork,
chicken etc.
---
JL

limey said:

"Joseph Littleshoes" wrote in message

Quoted message said:

limey said:

"Joseph Littleshoes" wrote

>Did any body get my beer batter post? i got a cc of it in my in box but
>it don't seem to be showing up on my news reader.
>
>I have heard of posts being lost in transmission but this is a first for
>me.
>---
>JL
>

Yes, Joseph, I read it. Computers are aggravating at times, aren't they.
:-(

Dora

Thanks Dora, i got my question about my beer batter post but not the
recipe. I wont repost since you received it.
---
JL

Then I'll take the liberty of reposting it, in the event that others missed
it also.

Thanks Limey, very kind of you.
---
JL

Quoted message said:

Beer Batter
-----------

1 cup flour

1 cup warm beer

pinch salt

2 tbs. oil

2 egg whites

Sift the flour into a bowl, make a hole in the center and add the beer,
salt and oil. Beat until smooth. Leave to stand for 1 hour, and just
before using add the stiffly beaten egg whites.

Using whole eggs instead of egg whites will produce a good but less
'crispy' coating.

And of course the choice of beer is very important, i prefer a Guiness
stout or a porter, Sierra Nevada is a brand i often buy for cooking.
But a good strong dark beer is what you want.

Sometimes this batter is used to deep fry fruit or other sweets and then
some sugar is added, about 1 tbs.

The above is great with for onion rings. Batter fried halibut, pork,
chicken etc.
---
JL

"limey" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Peter A" wrote in message

Quoted message said:

I am looking for a tried and true beer batter recipe for a traditional
fish'n'chips. I prefer one that comes out crispy.

Thanks,
--
Peter Aitken

Hang in there, Peter. I may have an authentic recipe for you soon. I
have a recipe but I know it's not the "real stuff", since it calls for
pancake flour.

That is what I use. Jiffy Pancake mix with beer...very thin..like milk.

Quoted message said:

Dora

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In article <[email hidden]>,
[email hidden] says...

Quoted message said:

Quoted message said:

Hang in there, Peter. I may have an authentic recipe for you soon. I
have a recipe but I know it's not the "real stuff", since it calls for
pancake flour.

That is what I use. Jiffy Pancake mix with beer...very thin..like milk.

I am going with the recipe in Joy of Cooking. She says, in fact, that
this batter is like a pancake batter, using beer instead of milk and
with no sugar. I will report on the results.

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm

Did anybody get your beer batter recipe post? Yes, I just got it and
also just printed it out; sounds fabulous! Carol

Our life may not always be the party we would have chosen, but while we
are here, we may as well dance!

"Peter A" wrote in message

limey said:

Quoted message said:

Quoted message said:

Hang in there, Peter. I may have an authentic recipe for you soon. I
have a recipe but I know it's not the "real stuff", since it calls for
pancake flour.

That is what I use. Jiffy Pancake mix with beer...very thin..like milk.

I am going with the recipe in Joy of Cooking. She says, in fact, that
this batter is like a pancake batter, using beer instead of milk and
with no sugar. I will report on the results.
--
Peter Aitken

I haven't heard from my UK source. Sorry, Peter.
Good luck with the JC recipe.

Dora

In article <YP%Vf.4817$f21.971@trnddc01>, [email hidden] says...

Quoted message said:

Quoted message said:

I am going with the recipe in Joy of Cooking. She says, in fact, that
this batter is like a pancake batter, using beer instead of milk and
with no sugar. I will report on the results.
--
Peter Aitken

I haven't heard from my UK source. Sorry, Peter.
Good luck with the JC recipe.

Dora

Well, it came out OK but no better. Tasty and tender but barely crispy
at all. Maybe if I had oil that had been used 50 times! But the fish was
good. We caught some spiny dogfish, a small shark, which is used for
fish and chips in the UK. White meat, very tender and mild.

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm

"Peter A" wrote >

Quoted message said:

Well, it came out OK but no better. Tasty and tender but barely crispy
at all. Maybe if I had oil that had been used 50 times! But the fish was
good. We caught some spiny dogfish, a small shark, which is used for
fish and chips in the UK. White meat, very tender and mild.

Peter Aitken

I've had plenty of less-than-crisp fish from fish and chip shops,
unfortunately. I'd not heard of the use of shark - when I lived there, cod,
haddock, plaice, skate and rockfish were plentiful, as were enormous schools
of herring, but the factory ships have taken care of those. Dover sole is
my favorite but was never found in f&c shops when I lived there, since It
has always been considered a special treat and doesn't lend itself to deep
fat frying. I wonder where the shark is coming from - certainly not from
local waters.

Dora