[DevilNuts]

Saw some beer-battered shrimp in the grocery store, and thought I might like to make my own, but I can't imagine how I would get the beer on there...


Can anyone tell me how to make beer-batter?

[KYHeirloomer]

It just means that beer is the liquid used to make the batter. Flat beer, incidentally, works better.

You can use any recipe you want, subbing the beer for the liquid. Here's a pretty good one I learned from a fishing guide:

1 egg, separated
1/2 cup flat beer or ale
Dash tabasco
1/2 cup plus 2 tbls sifted all purpose flour
1/2 tsp salt
1/2 tsp paprika
1 tbls melted butter

Beat egg yolk and beer with tabasco until well blended.

Combine flour, salt & paprika and gradually stir into beer/egg mixture. Continue stirring until batter is smooth. Stir in melted butter.

Beat egg white until stiff and fold into batter.

As with any batter, you want to create a surface it will stick to. Usually this means dipping or soaking the food item in a liquid (milk, water, beer, wine). Drain it. Dust with flour. Dip into batter. Fry at 350-375F.

[Suzanne]

The simplest beer batter I've ever used was just 1 can or bottle (12 ounces) of beer mixed with 1 1/2 cups flour. Stir together well, cover and let sit at room temperature for 3 hours. Stir again before using. Coat food lightly with flour (tap or knock or slap off any extra). Dip in batter, let extra drain off. Fry.

This makes an incredibly light, crisp crust. The onion rings I've used it on are totally addictive!

[kuan]

"Beer Batter" is used as such a marketing ploy sometimes. Men will eat anything with beer or Jack Daniels in the description.

[greenawalt87]

Guiness makes a very good batter

[DevilNuts]

Originally Posted by kuan

"Beer Batter" is used as such a marketing ploy sometimes. Men will eat anything with beer or Jack Daniels in the description.

Maybe that's why I was curious

[nowIamone]

We do the best fish & chips, fried shrimp for miles. Dredge in flour; dip in a batter of tap beer and self rising flour; drop in the deep fryer. Perfect, crisp everytime.

[morffin]

2c flour
1T sea salt
9oz beer ( indulge in the spare 3oz)

combine w/ whisk.......

add three egg yolks and 2T extra virgin olive oil or peanut oil or grapeseed oil or your own oil experiment.....

...in a separate bowl, whip the other three egg whites to a soft peak and fold the whites gently in to batter..... fry what ever you are frying with the beignet batter, remembering that the key to a good fry experience is to dip the fish, for example, into the batter then letting the excess beer batter drip off for a moment. Gently shake fish in the hot oil before release.

[Spicyitalian]

1 cup beer
1 cup all-purpose flour
1/2 teaspoon salt
Oil, for frying
21 to 25 large shrimp, peeled with tails left on

Preheat a fryer or a deep pot halfway filled with oil to 350 degrees F.
In a bowl, combine the beer, flour, and salt, and allow to sit at room temperature for several hours. Pat the shrimp dry with paper towels and dip the shrimp in the batter and fry for approximately 2 to 3 minutes. Drain shrimp on paper towels.