Beer batter for fish

Instead of beer, you can use ale to make batter. The batter on beer differs from the usual batter on eggs and flour in its flavor. It is slightly, just a little bit bitter, especially if dark strong beer is used.

Maria

The author of the recipe

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Composition / ingredients

Servings:

Beer (dark)

200

Flour

140

Vegetable oil

Salt

to taste

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

Step-by-step cooking

Cooking time: 20 min

Step 1:
Prepare and measure the ingredients. To make beer batter for fish, we will need: light or dark beer, flour, vegetable oil and salt.
Step 2:
Pour beer into a bowl. Sift the flour and add it to the beer in small portions, mixing thoroughly each time so that there are no lumps.
Step 3:
Pour in vegetable oil, add salt.
Step 4:
Mix everything thoroughly until smooth. The batter should turn out to be half-empty, so that it stays on the fish, and does not drain from it. If your batter turned out to be too liquid, you can add 1-2 more tablespoons of flour.
Step 5:
Our batter is ready. You can dip pieces of fish in it and fry. Enjoy your meal!

Klar (from the French clair - clear about sunny weather), it. klar (clear) is a liquid dough in which products are dipped before they are fried. For its preparation, flour is mixed with egg yolks of chicken or other birds in a classic recipe. Sometimes it is diluted to a creamy consistency with milk or other liquid and prepared from an egg with protein.

The main components of the batter are flour and eggs. Often, to give a certain taste, the batter is prepared using yeast. The batter is brought to the desired consistency by adding milk to it, less often water. Often, especially if meat or fish dishes are prepared, beer is used instead of milk. In the resulting semi-liquid mixture, pieces of food are dipped and deep-fried, as a result of which the products are covered with a beautiful appetizing crust. Fish in beer batter, deep-fried and served with the same deep-fried potatoes is the national dish of England, known around the world as Fish and Chips.

Since the middle of the XIX century, no other dish could compare with fish and chips in popularity in London and the surrounding area. It was eaten by students and rural priests who came to London on business, bohemians and members of parliament, workers and tourists. This dish is an integral part of British culture (the English version of fast food) and, to a certain extent, the legacy of the Industrial Revolution. Hungry workers needed to be offered something satisfying and at a reasonable price. Fish and potatoes perfectly met this requirement.