Beer battered fish
- Thread starter fisherman1992
- Start date
Yes, there will not be any alcohol left after its cooked.
The amount of alcohol will be burned off in the cooking process for starters.
You might try and use some tempura batter either full amount or say 60/40 tempura flour and regular flower.
Pinch of salt and some white pepper for seasoning and an egg mix well and dredge fish through batter and cook.
I'm sure many of the members here will chime in with their recipe or try you tube and or google.
Just surf through a bunch and look for commonalities ...stay away from any that claim these are the best recipes ever and award winning.
Bon Appetite.
Rob
- Location
- Delta B.C.
Any Tempura batter recipe fits the bill. Just substitute the soda water for beer. Avoid over salting the batter as it will effect the consistency. Use a vegetable like broccoli or cauliflower to test the batter and oil temperature first. A dry rub of flour on the fish before dipping into the batter is a good trick for a consistent coating. Also make the batter on the thicker side to begin with ( about the same as pancake batter ) You can add more beer or soda water if it's too thick. Sprinkle a little salt on it after cooking it. Enjoy
Good because im gonna make it and there might be my cousins who are NOT old enough too drink also I have heart problems and dont know how alcohol would affect me
My first job was cook at a fish and chips restaurant. The recommendation for a tempura batter recipe, as well as a flour dredge before the batter are spot on.
Also, use your hands. Don't be afraid of getting a bit messy or burned by hot oil, you just can't get the delicate touch you want with a pair of tongs IMO.
Also, use your hands. Don't be afraid of getting a bit messy or burned by hot oil, you just can't get the delicate touch you want with a pair of tongs IMO.
The beer flavor is what makes the batter so tasty. Buy the non alcohol beer.... some of it is really quite good. Grocery stores sell it.
rajczak_kashka
CGN Ultra frequent flyer
- Location
- Surrey, B.C.
Canada has become so violent that even the fish are battered in a drunken melee…ban beer?
When my wife and I last visited Nfld we had beer battered fish where they used corn starch instead of flour, it made for a light and tasty batter. Personally they are all good as long as the fish is fresh. The corn starch recipe was in a restaurant in Petty Harbour. We use an alcohol free Corona in our batter or a bottle of Sleemans. It’s all good.
BattleRife
CGN Ultra frequent flyer
- Location
- of No Fixed Address
The impact of temperature cannot be overstated in these kinds of recipes. A lot more carbon dioxide can dissolve into cold water than warm water. When baking soda is wetted it releases CO2. If it cannot absorb into the batter it just bubbles off then and there. But if it can absorb into the batter it will flash out into millions of tiny bubbles when it hits the hot oil. The difference is very noticeable in the final dish.
A really light and fluffy coating such as tempura really requires very cold ingredients when mixed and while it waits to be cooked, it's ideal if you start to form ice crystals.
A really light and fluffy coating such as tempura really requires very cold ingredients when mixed and while it waits to be cooked, it's ideal if you start to form ice crystals.
