Batter – batter for frying small portions of food in hot vegetable oil. A properly made batter on beer has a light malt aroma and piquant bitterness, and also retains the shape of a piece and the juiciness of the dish inside, forming an appetizing crispy crust during roasting.
The proposed recipe for beer batter is suitable for frying: any sea and river fish, shrimp, fish and crab sticks, chicken fillets, wings or breast, pork and beef chops, as well as pieces of sweet pepper, eggplant, zucchini, broccoli, cauliflower and Brussels sprouts , champignons and onion rings.
Tips:
- use only light beer with a little bitterness, otherwise the batter will turn out to be too bitter;
- All liquid ingredients for making beer batter, including eggs, must be cold so that when in contact with heated oil in a pan, a temperature contrast is created, which contributes to the formation of a crispy crust;
- whipped whites make the batter airy and fluffy;
- long-term cooking products, for example, fish and meat, must first be brought to readiness and only after that fry in batter;
- prepare the batter before frying the food itself; it should not stand for more 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);
- ground black pepper – to taste (optional);
- salt – 1 pinch.
Technology of preparation
1. Chill the beer and chicken eggs in the refrigerator. Sift flour.
2. Place the flour in a deep bowl. Add black ground pepper and curry. Mix.
3. Separate the whites from the yolks.
4. Make a well in the flour, pour in the beer, then add the yolks and vegetable oil.
5. Pour salt into the proteins and beat into a homogeneous, stable foam.
6. Pour the proteins into the flour. Mix with a fork, whisk or mixer until smooth, slightly viscous. Add a little more flour if necessary. Beer batter is ready!
Obzharka
7. Roll the blanks in batter. Dough flows from wet pieces, so it is better to dry vegetables, meat or fish first with paper towels. If this is not possible, the workpieces are lightly sprinkled with flour before applying the batter.
8. Heat vegetable oil in a frying pan or deep fat (until smoke appears).
Attention! If the oil does not warm up well, then after frying the dish will turn out to be very fatty, because it will absorb too much oil. During normal warming up under the action of high temperature, 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 a golden crust appears. Catch the finished pieces with a slotted spoon and put on a paper towel to remove excess fat.
