The perfect beer batter is a topic of
discussion the world over. I have tasted quite a few and find most of them to
thick or the fish isn’t very well coated.
Christel found this recipe somewhere online
and it has become our family recipe now. Laura is very good at preparing the
batter, which is kind of funny, as she does not like fish at all. Not even
deep-fried. We have tried this recipe with a number of different fishes. So far
Australian Salmon and spotted marcel have been our favorites.
If you like your batter thick then add a
little less fluid. I like it thin and still completely coated.
Ingredients:
- 1 ½ cup self
raising flour (whole meal)
- 1 Egg
- 1 bottle chilled
beer (375ml)
- Salt
and pepper
Method:
-
put flour in a bowl, quickly
wish the egg and add it. Mix
-
slowly add the beer while
stirring to make a smooth batter
-
add salt and pepper to taste
(mix white and black pepper)
-
chill in the fridge for 30
minutes before using.
Add fish pieces to the batter. Then slowly
lower into hot oil (190 C). Fry until golden brown and fish is cooked.
