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Beer batter for fish

Beer Batter for Fish

You can swap the beer for ale in this batter. Beer batter has a different character than a plain egg-and-flour batter — it carries a faint, pleasant bitterness, especially if you use a dark, strong beer.

Maria

Recipe author

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Composition / ingredients

Servings:

Beer (dark)

200

Flour

140

Vegetable oil

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 5 g

Fats 13 % 5 g

Carbohydrates 74 % 29 g

197 kcal

GI: 10 / 0 / 90

Cooking method

Cooking time: 20 min

Step 1:

Gather and measure your ingredients. For beer batter you'll need light or dark beer, flour, vegetable oil, and salt.
Step 2:

Pour the beer into a bowl. Sift the flour and whisk it in a little at a time, mixing well after each addition so no lumps form.
Step 3:

Stir in the vegetable oil and season with salt.
Step 4:

Whisk everything until smooth. The batter should be medium-thick so it clings to the fish instead of running off. If it turns out too thin, work in another 1–2 tablespoons of flour.
Step 5:

The batter is ready. Dip your pieces of fish in it and fry. Enjoy!

Batter is a loose, pourable dough used to coat food before frying. In the classic version, flour is beaten with egg yolks, then thinned with milk or another liquid to a smooth, creamy consistency; the main players are flour and eggs. Some cooks add yeast for extra flavor. For meat and fish, beer is a popular stand-in for the milk. You dip pieces of food into the batter and deep-fry them, which gives them a beautiful golden crust. Fish in beer batter, deep-fried and served with equally crisp fried potatoes, is England's national dish — known the world over as fish and chips. From the mid-19th century on, nothing in London rivaled its popularity: it was eaten by students and country parsons in town on business, by artists and members of Parliament, by laborers and tourists alike. Fish and chips is a cornerstone of British culture — Britain's own version of fast food — and, in a way, a legacy of the Industrial Revolution: hungry factory workers needed something filling at a fair price, and fish and potatoes fit the bill perfectly.