Secret ingredients for Beer batter
This is the second time i make beer batter too. Maybe the first time always sucks for me! 😀 After being failed with the beer batter recipe i had before, i deciced to go to the super market to look at the ingredients of the instant deep fry flour.
And tried again, and WIN. I tried with Fish and chips, the batter turn my fish to a real man, not the ” banana fish” any more – my boyfriend named my 1st deep fry fish ( it was a hilarious story, i deep-fried my fish in the small milk pan, and didn’t cut the fish fillet to some small cuts to fit with the pan, so when i add the fish in, it was curved to a bannana shape, plus my 1st time batter made the hard and shinny crust, so “banana fish” is what i got )
So here is my recipe, light and crispy crust.
- 200grams all purpose flour
- 200grams rice flour
- 1 tsp baking powder
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 Tbs honey
- 1/2 tsp cayenne pepper (or to taste)
- 500ml ice cold beer
- 100ml cold water
- 1tsp vinegar
Mix all the dry ingredients together, add the mixture of beer & water& vinegar little by little and stir to mix thoroughly. Keep the batter cold and use it as soon as possible.
Honey in the recipe to make the lovely golden brown color result, but be careful as honey is easy to make the crust burn quickly, so let fry on medium heat, not low or high.
If you dont want to use vinegar, u can add some drops of lemon (lime) on the meat, season, sprinkle flour on (to make sure the meat stick with the batter well) put in the beer batter and go straight to the hot oil. cold batter meet hot oil, the suddently changed temperature will make your meat crispy for a long time.
Don’t put egg yolk in the batter, as yolk will make your dish soften very fast, i tried with deep fried sweet potato and fail!
Some people add the soft peak egg white in, let try, who know you will get wonderful beer batter? 😉
Deep fry tip:
- Fish/meat/seafood or any ingredients you have in hands
+If you want to know the oil is hot enough or not ready yet, just add some batter drops in, if the crust become crispy fast, you know the oil is ready! 🙂
+With Calamari, u must to cook quickly as these sensitive baby is very easy to be chewy, even rubber if u let them cook for a long time in the medium low heat, but if you cook by the medium high heat the batter will be burnt coz of the honey, so be free to remove the honey out and turn the heat to medium high. Good luck! 😉
- Potato chips ( French Fries)
+Deep fry twice times. You deep fry lightly the first time (the chips will still be soft) take all of them out, put in the freezer for 30minutes to an hour, take out and deep fry again to golden brown, the chips will be crispy for a long time.
+ Use the thick cut potato chips ( 1 cm width) to get the crispy outside and fluffy inside chips.