French beer batter for fish, chicken, other meats and vegetables

Batter is a liquid dough for frying small portions of goods in hot vegetable oil. Properly made beer batter has a light malt smell and a special bitterness, and also retains the shape of the piece and the juiciness of the dish inside, forming an appetizing crispy crust when fried.

The proposed recipe for beer batter is suitable for frying: any sea and river fish, shrimp, fish and crab sticks, chicken fillet, wings or breasts, pork and beef chops, as well as pieces of sweet pepper, eggplant, zucchini, broccoli, cauliflower and Brussels sprouts , champignons and onion rings.

use only light beer with a little bitterness, otherwise the batter will turn out very bitter;
all watery ingredients for making beer batter, including eggs, must be cool so that upon contact with oil heated in a frying pan, a temperature contrast is created, which contributes to the formation of a crispy crust;
whipped whites make the batter airy and fluffy;
Products that take a long time to prepare, for example, fish and meat, must first be brought to readiness and only then fried in batter;
Prepare the batter just before frying the goods; it should not sit longer than 15-20 minutes.

Beer batter recipe

Ingredients:

light beer – 250 ml;
chicken eggs – 2 pieces;
wheat flour – 1 cup;
vegetable oil – 2 tablespoons;
curry (seasoning) – 1 pinch (optional);
dark ground pepper - to taste (optional);
salt – 1 pinch.

Manufacturing development

1. Cool the beer and chicken eggs in the refrigerator. Sift the flour.

2. Place flour in a deep bowl. Add dark ground pepper and curry. Mix.

3. Separate the whites from the yolks.

4. Create a depression in the flour into which to pour beer, then add the yolks and vegetable oil.

5. Pour salt into the whites and beat into a uniform, stable foam.

6. Pour the whites into the flour. Mix with a fork, whisk or mixer until a homogeneous, slightly viscous mixture. If necessary, add a little more flour. Beer batter is ready!

Roasting

7. Roll the pieces in batter. The dough drips from wet pieces, so it’s best to dry vegetables, meat or fish with cardboard towels at first. If there is no such ability, the workpieces are lightly sprinkled with flour before applying the batter.

8. Heat vegetable oil in a frying pan or deep-fry (until smoke appears).

Attention! If the oil does not warm up well, then after frying the dish will turn out to be very greasy, because it will absorb a lot of oil. During normal heating under the influence of high temperatures, a crust will form in a few seconds, which will not let the oil inside.

9. When frying fish or meat in beer batter, the pieces should not touch each other.

10. Duration of frying – 1-3 minutes on each side until golden brown. Remove the finished pieces with a slotted spoon and place on a paper towel to remove excess fat.

Beer batter for fish: the best way to make it. Photo recipe

A step-by-step photo recipe will give you a hint on how to cook fish in beer batter. Batter is a liquid dough that helps the main product retain its taste and gives the finished dish a neat appearance.

There are several secrets for proper and tasty beer batter. It is better to take light beer, because black will give a specific bitterness. The products and the bowl should be cool, then the mass will be homogeneous and elastic. The batter itself can be put in the refrigerator for an hour.

If you follow these little rules, you will get a very tasty and delicious dish, the calorie content of which will be 180 kcal per 100 g of the finished product. This is a great option for a light dinner not only for PP fans.

Ingredients

Fish fillet: 1 kg
Light beer: 120 ml
Testicle: 1 pc.
Flour: 4.5 tbsp. l.
Lemon juice: 40 ml
Lemon zest: 1 tsp.
Fish seasoning: 1 tsp.
Salt: 1 tsp.
Pepper: 0.5 tsp.
Vegetable oil: for frying

{Instructions} manufacturing

Wash the fish fillet well, dry it and cut it into pieces. Salt, pepper, sprinkle with lemon juice. Mix well and leave to marinate for 20-25 minutes.

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Article creator – LadyElena

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Ordinary beer batter recipes for fish. Roasting and tips

It’s no secret that fish or seafood would be a good appetizer with a cool beer. And if the fish is also crispy, golden, fragrant and in beer batter, then even a real gourmet will not be able to resist such a dish. You will find all the secrets of making good batter, as well as various recipes for every taste, in this article for us.

Ordinary options

Batter is a watery mixture of dough for frying in hot fat . Beer batter coats the fish, preserving its shape, tenderness and juiciness during frying. The main component of the beer dough is, specifically, the intoxicating drink itself, eggs, flour and milk or water.

To prevent the batter from coming out bland and tasteless, you need to use spicy spices. Parsley and bay leaves are excellent for freshwater fish. celery, and for sea celery - saffron, basil, other French herbs and dill. Dark pepper will add piquancy to any type of fish.

Traditional

Below you can see step-by-step production.

Ingredients:

light beer – 200 ml;
flour – 200 gr;
eggs – 2 pieces;
pepper and salt - to taste.

Manufacturing:

Sift the flour through a sieve, add pepper and salt.
Beat the eggs with a whisk until thick and fluffy. Slowly add beer, stirring gently.
Add flour to the resulting mass and beat thoroughly. The dough should be lump-free and homogeneous.
Salt and pepper the fish, dip it in thick water and fry.

Next we offer a nice video of making batter according to a traditional recipe with beer:

In Bavarian

The secret to a rosy, fragrant and crispy batter is the use of different temperatures: cool dough from the refrigerator and hot oil help achieve the desired result.

Ingredients:

beer – 150 ml;
milk – 50 ml;
flour - a glass (or 200 g);
egg yolks – 3 pieces;
vegetable oil – 10 ml;
pepper, salt, nutmeg - to taste.

Manufacturing:

30-40 minutes before production, remove the milk and beer from the refrigerator so that they have time to warm up to room temperature.
Mix the intoxicating drink, milk and vegetable oil, stir with a whisk, add all the spices.
Beat the yolks, adding flour evenly. The result should be a homogeneous air mass, like dough.
Add the mixed ingredients to the dough and beat again. Bavarian batter should be thick and viscous.
Place the batter in the refrigerator for 30 minutes.
Fry fish in fragrant dough.

Spicy

Ingredients:

light beer – 100 ml;
eggs – 3 pieces;
wheat flour – 250 gr;
cream – 100 ml (half a glass);
spices: coriander, dark pepper, parsley and dill dried from a bag, cumin - to taste;
salt - to taste.

From Borjomi

Using this method you can cook any fish, squid, shrimp and any other seafood.

Ingredients:

light beer – 100 ml;
Borjomi – 100 ml;
buckwheat flour – 100 g;
egg - 1 piece;
breadcrumbs – 100 g;
spices: dried parsley, turmeric, dark pepper, salt - to taste.

Manufacturing:

Mix bread crumbs (you can create them yourself), spices and salt with flour well.
Mix Borjomi and beer together.
Beat the egg with either a mixer or a whisk.
Combine all the purchased mixtures into one and mix thoroughly. The mixture should be thick and viscous.
Throw the batter in the refrigerator, ideally for 60 minutes.
Before frying, dip the fish in the mixture, drain off excess water and dip again. This way the fish remains juicy.
Fry the piece for about 3 minutes on each side.

Patterned without eggs

Ingredients:

light beer – 500 ml;
vegetable oil – 10 ml;
flour – 250 gr;
spices: dark pepper, turmeric, salt - to taste;
freshly chopped greens - to taste.

Manufacturing:

Pour the sifted flour into a deep bowl, mix it with the spices and create a well.
Carefully pour in cool light beer.
Add butter and stir the dough until smooth. You can beat the batter with a mixer or a whisk.
Dip the fish into the mixture and fry until cooked.
Sprinkle chopped herbs on top.

French

Ingredients:

light beer – 250 ml;
egg yolks – 2 pieces;
egg whites – 2 pieces;
flour – 200 gr;
vegetable oil – 2 tablespoons;
hard cheese – 150 gr.
seasonings: salt, curry, French herbs, dark pepper - to taste.

Manufacturing:

Beat the egg whites until fluffy.
Mix beer, yolks and whites, beat well with a mixer.
Slowly add flour, spices and vegetable oil. Mix thoroughly until a homogeneous mixture is obtained.
Add cheese and continue stirring.
Leave the batter in the refrigerator for 40 minutes.
Dip the fish into a homogeneous mixture and fry until golden brown.

Roasting

To prevent the fish in the crispy dough from falling apart, you must follow the frying rules:

You need to get the frying pan very hot and heat the oil until it bubbles.
Dip the fish into batter just before frying.
It’s better to dip pieces of fish into the batter a couple of times and let it drain well.
Pieces of fish in beer batter should be kept at a distance from each other; do not try to fry all the fish in one sitting.
Fry for 2-3 minutes on each side until golden and crispy.
After frying, pat the fish dry with cardboard napkins and let the oil drain.
You can sprinkle flour on the fish, so the batter literally stays on the fish.
The fish should be served immediately after preparation, because later the crust may become soft.
When serving, sprinkle beer-battered fish with herbs. You can add lemon juice.
Rice, potatoes and other vegetables are great as a side dish.

Useful tips

All of the watery mixture ingredients in most beer batter recipes need to be cool.
It is important to use different temperatures: cool batter and a hot frying pan with oil.
For beer batter, it is best to use light, wheat varieties of intoxicating drink. This is necessary so that the batter is not bitter.
Before you beat the eggs, you need to place the whites and yolks in different containers.

Making fish and other seafood in beer batter does not require much time or hassle. The usual recipe for a delicious dinner will amuse all family members and friends. The main thing is that the batter comes out crispy, you need to follow all the tips for making it.

Beer batter for fish

4 minutes Creator: Yulia Litvinenko 0

Traditional beer batter
In Bavarian
Spicy
Beer and mineral water batter
Video on the topic

Batter is a liquid dough based on eggs and flour. Dip food before heating it in a frying pan or deep frying. The mixture is brought to a suitable mixture using different liquids - milk, or less often water. But to add appetizing notes, an intoxicating drink is often used.

This particular component allows you to get rid of a specific taste; beer batter for fish preserves the juiciness of the product.

Traditional beer batter

2 testicles;
200 ml light beer;
200 gr. flour;
salt, pepper - to taste.

Beer batter for fish is prepared just before frying, otherwise it will lose its airy density.
Sift the flour through a sieve, then mix with salt and pepper. If you don’t use spices in the batter, the crust will turn out bland. It is necessary to salt the fish fillet separately, otherwise the dish will turn out tasteless.
Beat with a mixer or an egg whisk until thick foam is obtained. Add the intoxicating drink evenly without ceasing to stir.
Then combine the flour with the watery mixture and whisk vigorously. It is important that in the end the dough becomes a homogeneous mixture without lumps.
Afterwards you can begin the process of frying the fish.

In Bavarian

3 yolks;
150 ml beer;
50 ml milk;
200 gr. flour;
10 ml vegetable oil;
salt, pepper, nutmeg, nuts - to taste.

For the Bavarian recipe for fish in beer batter, it is better to choose rye and wheat varieties of the drink. Then the taste of the crust will be special; it can be used for various types of fish, including freshwater ones.
Milk and beer should be approximately the same temperature; it is recommended to remove the products from the refrigerator half an hour before the start of production.
Combine drinks with vegetable oil, mix well with a whisk, add salt and spices.
Beat the yolks and flour separately until a thick, homogeneous dough is obtained.
Then mix all the ingredients, the batter should be quite thick and viscous, like pancakes.
Leave to cool for half an hour, during which time you can marinate the fish, then proceed to deep-frying. To make a regular recipe, it is better to choose marine varieties of fish.

Spicy

100 ml unfiltered beer;
3 testicles;
250 gr. flour;
100 ml cream;
10 gr. consistency of coriander, cumin, dried dill, parsley;
salt - to taste.

You can fry fish in beer using refined sunflower oil. But the dish acquires a special taste if you use sesame oil.
Whisk the foamy drink with cream, add spices and taste evenly.
It is recommended to sift the flour not only to remove impurities, but also to ensure that the batter comes out fluffy and airy.
Then you should beat the eggs with a mixer, after the formation of foam, you can add the sifted flour.
Mix all ingredients in one bowl, bring to a homogeneous mixture. The finished batter must be a medium mixture.
After making the batter, you need to cool it, to do this you need to put it in a saucepan with ice.
After 10-15 minutes, you can start frying the fish; it is better to choose varieties with a neutral taste, in this case the spices will be greatly revealed.

Beer and mineral water batter

100 ml light beer;
100 ml Borjomi;
testicle;
100 gr. buckwheat flour;
100 gr. breadcrumbs;
5 gr. turmeric;
5 gr. parsley;
10 gr. salt.

Following the step-by-step recipe will allow you to prepare a delicious, crispy batter. Instead of turmeric, you can use red pepper, coriander, or ready-made seasoning for fish.
Combine spices with salt, mix thoroughly with flour and breadcrumbs. The use of these ingredients will allow you to achieve a beautiful golden crust.
Mix beer and mineral water separately, beat the egg with a whisk.
Pour all ingredients into one bowl and mix thoroughly.
Be sure to refrigerate the purchased dough for an hour, this will allow you to achieve the thickest mixture.
The fillet should be skewered with a fork, dipped in, the excess allowed to drip off, and then the process repeated. This will help keep the meat juicy.
In addition to fish, you can cook seafood; squid rings will be an excellent appetizer. And you will need to spend no more than 3 minutes to fry the delicacies.

The secret to crispy, golden-brown batter lies in the contrast of temperatures. Cool dough and hot oil in a hot frying pan allow you to achieve a perfect crust.