Old fashioned beer batter recipe - Ingredient

Author: Thalia Martinez  

If you really want to be totally authentic, cut up squares of greaseproof paper and sheets of newspaper - place the fish and chips onto the greaseproof paper and then into a sheet of newspaper. TIPS for CHIPS: I notice one reviewer had difficulty with the chips.

Classic Beer Batter Recipe for Deep-Frying

Classic Beer Batter Recipe for Deep-Frying
This classic beer batter is perfect for deep frying a variety of foods, from onion rings to fish to chicken strips. Get crispy results every time.
Provided by: Danilo Alfaro
Total time: 5 minutes
Prep time: 5 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 6
  • 1 egg, beaten
  • 1 cup cold beer
  • 1 cup cake flour, plus extra for dredging
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika
  • 1 to 2 pounds onions, sliced into rings, optional
  • Calories: 84 kcal
  • Carbohydrate: 15 g
  • Cholesterol: 23 mg
  • Fiber: 0 g
  • Protein: 2 g
  • Saturated Fat: 0 g
  • Sodium: 77 mg
  • Sugar: 0 g
  • Fat: 1 g
  • Serving Size: 8 servings
  • Unsaturated Fat: 0 g
How to cook:
  1. Gather the ingredients.
  2. Combine the egg and beer in a large bowl.
  3. In a separate bowl, combine the flour, salt, and paprika.
  4. Add the seasoned flour to the beer mixture and gently poke at it with a fork until you have a loose, floppy batter with plenty of lumps. Don't stir, whisk, or mix.
  5. Once the batter is together, dredge and dip the onions right away and add to a pot of hot oil to fry.
  6. Serve hot and enjoy.
Notes: Beer Soap Made the Old Fashioned Way..By, Step 7: Checking the Temperature and Preparing to Make Soap. When making soap the best outcome takes place when the alkaline (lye solution) and the oils are at …

Easy Beer Batter Recipe

Easy Beer Batter Recipe
There are two important reasons beer batter is called beer batter, the obvious one being that it contains almost as much beer as flour. The second is that anything you batter and fry with it automatically pairs well with a pint of suds. Need a third reason? This recipe is so easy you could whip up a batch after 10 pints of suds. While fish fillets are most commonly associated with this concoction, remember the last time you had fried pickle chips? You don't have to say it was at Hooter's, we already know. This batter recipe makes it possible to recreate most of that experience in the sanitized comfort of your own kitchen.
Total time: 7 minutes
Yields: 2 items
Number of ingredients: 4
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon freshly ground black pepper
  • 1 bottle beer of your choice (ales work very well)
  • 1/2 teaspoon cayenne pepper (optional)
How to cook:
  1. Combine flour and pepper in a large bowl.
  2. Slowly pour in beer, whisking constantly until smooth.
  3. Dip food in batter, allow excess to drip back into bowl and drop directly into deep-fryer.
  4. Fry for 2 minutes or until dark golden brown, then remove with a slotted spoon and drain on paper towels or newspaper.
  5. Serve with homemade tartar sauce.
Notes: Old Fashioned beer recipe, 1 lbs 8.0 oz Caramel/Crystal Malt - 80L 8.3 %. Mash Steps. Mash In Add 23.10 qt of water at 164.2 F 149.0 F 60 min. Batch sparge with 2 steps …

Good Ol' English-Style Beer-Battered Fish 'n Chips

Good Ol' English-Style Beer-Battered Fish 'n Chips
This is a delicious recipe for fish and chips, the old-fashioned English way. White cod is the preferred fish, but flounder works nicely too.
Provided by: Hungry Chefs
Total time: 45 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 3 servings
Number of ingredients: 10
  • 1 lb white cod fish fillet
  • 2 cups flour
  • 1 egg
  • 5 ounces milk
  • 5 ounces beer, flattened
  • 1 teaspoon salt
  • vegetable oil
  • malt vinegar
  • 5 idaho potatoes
  • vegetable oil
  • Calories: 1169 calories
  • Fat: 8.5 grams
  • Saturated Fat: 3.1 grams
  • Cholesterol: 214.2 milligrams
  • Sodium: 1395.3 milligrams
  • Carbohydrate: 194.8 grams
  • Fiber: 15.1 grams
  • Sugar: 4.7 grams
  • Protein: 70.2 grams
How to cook:
  1. FISH: Mix flour and salt in a large bowl, and mix egg and milk in a separate bowl; pour wet mixture into dry mixture and mix well.
  2. Start heating oil to 375°F Run fingers across fish fillets and remove any pin bones. Slice the fillets into 1" by 3" strips.
  3. When oil is up to temperature, mix beer into batter. Dip and coat fillets with batter and place into oil. Fry to a light golden brown, turning once. Remove and place on paper towels to drain. Keep warm in the oven if needed.
  4. Sprinkle fish with a little salt and malt vinegar.
  5. CHIPS: Peel 5 medium Idaho potatoes, slice into 1/2" square strips by the length of the potato. Rinse in cold water to reduce starch. Leave in water until oil is 375°F
  6. Grab a large handful and pat dry with paper towel until fairly dry, to reduce spattering. Place into hot oil and fry until golden brown. Do a handful a time, keeping cooked ones warm in the oven.
  7. Enjoy!
Notes: Old Fashioned Gluten Free Beer Batter Fish Fry, Add to the dry mixture, but do not stir. Step 3: Pour the beer into the dry mixture. Whisk all the ingredients together. Set aside. Step 4: In a separate shallow dish, …

Real English Fish and Chips With Yorkshire Beer Batter

Real English Fish and Chips With Yorkshire Beer Batter
I was taught how to cook fish and chips by my mum when I was about 12 years old; we were living in Hong Kong at the time and it was my mum's way of treating us to a little bit of home as a treat! My mum had this recipe written down on the back of an old envelope stuck inside her Be-Ro cookbook from 1952 - I never use any other method now! One trick is to make sure that everything is prepared and assembled ready for frying takeoff!!! If you are cooking for two or more people, have your oven on with a lined tray to keep the fish and chips warm. If you really want to be totally authentic, cut up squares of greaseproof paper and sheets of newspaper - place the fish and chips onto the greaseproof paper and then into a sheet of newspaper. All you need now is a pickled onion, salt and MALT VINEGAR! TIPS for CHIPS: I notice one reviewer had difficulty with the chips. Here are a few tips or tricks for chips: Make sure they are DRIED thoroughly. Make sure the fat is VERY hot - 190 degrees C. Certain potatoes are better for chipping, such as King Edwards, Desiree, Majestic, Maris Piper, and Romano. You can soak the chips for an hour before the first frying - it extracts excess starch, which helps in the "crisping" process! Always drain them thoroughly before serving. I hope these tips will help!
Provided by: French Tart
Total time: 60 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 4 servings
Number of ingredients: 9
  • 4 cod fish fillets or 4 haddock fillets
  • 6 ounces plain flour
  • 1 teaspoon bicarbonate of soda
  • 1 (8 fluid ounce) bottle british beer, Small
  • 1/2 lemon, juice of
  • salt & pepper
  • extra flour
  • 3 lbs potatoes, peeled & chipped
  • good quality cooking fat or oil
  • Calories: 633.3 calories
  • Fat: 2.3 grams
  • Saturated Fat: 0.5 grams
  • Cholesterol: 99.3 milligrams
  • Sodium: 463.1 milligrams
  • Carbohydrate: 94.5 grams
  • Fiber: 8.7 grams
  • Sugar: 2.9 grams
  • Protein: 52.7 grams
How to cook:
  1. Heat fat up in a chip pan or automatic deep fat fryer - mine has a chip setting which is 190°C.
  2. Peel the potatoes and cut into chunky sized chips. Rinse and dry thoroughly.
  3. Fry chips for about 3 minutes until soft but NOT coloured. Drain and shake well and set to one side.
  4. Put some flour onto a plate. Dredge the fish fillets in the flour thoroughly - this is VERY important, it stops the batter sliding off when fried! Leave the fish fillets in the flour whilst you make the batter.
  5. Some people say you should make the batter at least one hour before - I have found little difference - so make it before if it is convenient or now!
  6. Put flour, bicarbonate of soda, salt and pepper into a large roomy bowl. Add the beer gradually, stop when you have a thick coating type of batter. Drink any beer that is left! Whisk thoroughly until it is smooth and there are no lumps.Add the lemon juice OR a splash of malt vinegar if desired. Mix thoroughly again.
  7. Have your plates, newspaper or whatever ready for eating!
  8. Adjust deep fat fryer to fish frying temperature of 160°C.
  9. Take one fillet of fish at a time and holding it by the tail or thin end (!) swirl it around the batter until well coated - plunge into hot fat immediately. As soon as it has crisped up and set, add your other fillets one at a time, taking out the first ones as they cook - about 6 to 10 minutes depending on the thickness. Place onto a tray and keep warm in the oven.
  10. Turn up the heat setting to 190°C again and cook your chips until golden and crisp.
  11. Serve on plates or newspaper with salt & vinegar!
  12. All you need now is a pint of warm beer and Coronation Street on the TV to set the scene!
  13. This batter is great for small fish goujons, chicken goujons and also tempura vegetables too.
Notes: Old Fashioned Beer (5 gallons), Fermentation. Place brew pot in an ice bath until it cools to 70°F (21°C) Once cooled, place strainer over funnel and pour your beer into the glass fermenter. …
Write a comment: