Beard's beer batter
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Beard's beer batter
  Beer    Batter  
Last updated 6/12/2012 1:07:49 AM. Recipe ID 33993. Report a problem with this recipe.
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      Title: Beard's beer batter
 Categories: Desserts
      Yield: 4 Servings
 
      2    Eggs, separated
      2 tb Vegetable oil
  1 1/2 tb Salt
    3/4 c  Beer, room temperature
    3/4 c  Flour
 
  The ultimate batter for deep frying... DIRECTIONS:
  
  BEER!  Whether it's ale, lager, pilsener, or stout, is terrific for
  cooking. Beer makes a batter for deep frying and smooths a French
  onion soup.  And what could be more compatible for lunch on a rainy
  Vancouver weekend out on the boat fishing for Spring salmon than a
  cold beer with a hot pastrami sandwich smothered with brown beer
  mustard?
  
  This is the late James Beard's recipe for batter to French fry
  vegetables. Trim your veggies, wash, dry thoroughly, dust with flour,
  dip into the batter, and fry in oil at 360 F. until done. However,
  James "missed the boat" on this one - it's far better for deep frying
  halibut, cod, or any other seafood.  The batter puffs up because of
  the beer's yeast, fries quickly, and as a result, doesn't commit the
  cardinal sin of seafood preparation - overcooking.  I think few of
  our piscine friends benefit from deep frying as a cooking method, but
  that's another story.
  
  To prepare, place flour in a mixing bowl and add egg yolks, salt,
  oil, and beer.  Stir batter until thoroughly mixed. Cover bowl with
  plastic wrap and allow it to rest in the fridge for at least 2 hours
  or as long as 24 - the longer the better, to a point. Just before
  using batter, stir it well again.  In a separate bowl, beat egg
  whites until stiff but not dry; gently fold egg whites into batter.
  Does 2 lbs. of veggies or 6 fish fillets, depending upon their size.
  
  Makes 4 servings.
  




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Recipe ID 33993 (Apr 03, 2005)

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