Making Beer From Scratch Is Easier Than You Think: Here Is Why

How Do You Make Beer Batter From Scratch?

If you had the chance to sit in a pub and had a plate of a good old fish and ship, you might be wondering why it’s delicious.

The fish stats tender and juicy, and the crust is way out there like super crips, and the odds are that the cook used beer as the main liquid in the batter.

Beer batter is getting a lot of buzz lately as it amplifies anything deep-fried with it.

How do you make beer batter from scratch? All you need is your favorite light beer and some flour. Mix them and add some salt and pepper for extra flavors. It is most commonly used in many deep-fried foods as it gives that light and airy texture when you bite it.

Understand how to make the perfect beer batter from scratch in this article, and you will be surprised that most of the ingredients can be found in your kitchen.

It also tackles why using beer batter as your batter for deep-fried foods makes it super light and crispy.

Making The Beer Batter

Beer batter is a crispy coating made from your usual beer or flour, and it is mixed together with other ingredients like salt and water.

This kind of batter is mostly used for fish, and the carbon dioxide bubbles in the beer make the batter expand.

It will give you a very light and crispy texture. Just fair warning as beer batter does have alcohol, but it is in small quantities.

When making beer batter, the simple technique is to make it easy, quick, and pretty versatile.

For instance, you can use your beer battle in most deep-fried foods like fish and chips, battered fried shrimp and calamari, or even onion rings.

Here is what you need in making a classic deep fry fish filler using a beer batter:

  • 2 quarts of vegetable oil
  • 8 (4 ounces) fillets cod
  • salt and pepper to taste
  • 1 cup all-purpose flour
  • 2 tablespoons garlic powder
  • 2 tablespoons paprika
  • 1 egg, beaten
  • 1 can or bottle of beer

*This batter recipe can cover at least 4 to 6 pieces of fillet fish.

Here is how you make your beer batter:

  1. The first step is to heat your oil using a deep fryer that is 365 degrees F, or it is around 185 degrees C. You can then rinse the fish, pat it dry, and make sure that it is well seasoned with salt and pepper.

  2. The next step is to combine your all-purpose flour, garlic powder, paprika, salt, and pepper. Then you can add and stir the egg in your dry ingredients.

    Once all mixed, you can add in the beer until you’re able to come up with a thin batter. You should see the fish through the batter once it is dipped.

  3. Dip your fish fillet into the batter and then drop one at a time into your deep fryer. Then wait for the fish to turn golden brown on each side. Once you achieve the desired color, you can drain them with paper towels and serve them warm.

Why Beer Batter Is Good

An airy batter is considered to be the key when you are trying to achieve deep-fried goodies.

Using a fizzy beer and adding some baking powder will give you flavor and airy texture when you bite it.

Adding eggs can give you a chewer taste, so you can skip it if you are not looking for that.

Another factor in achieving nice, crispy results is making sure that you have enough batter thickness.

Many people and chefs, in general, prefer to have a thin batter that you can almost see the fish when it is dipped.

The crucial part is to ensure that the fish and batter is fully incorporated into each other. Here is what you should know about beer batter for trying it out in your foods:

Batter Up

The amount of beer batter in your recipe deeply varies depending on your choice. Some recipes incorporate beer as the only liquid in the batter, while others use both water and beer.

It might be depending on your taste preference, but many likes the taste of full beer in the beer batter as it amplifies the texture and flavor of good old deep-fried food.

Alcohol Evaporation

Many people avoided using beer because it makes them drunk. This is not entirely the truth, as the alcohol evaporates at a relatively low temperature.

Also, if you are using a mixture of alcohol and water, like beer, it will most likely boil at a temperature between the boiling point of alcohol and water.

Since most batter recipes are cooked at high temperatures, many experts recommend having it at 365F.

This will be sufficient enough to boil some of the alcohol, but you might need to take a look at it as beer batter takes a short time to cook.

This means that some of the alcohol is only boiling away, and there will still be in there just small quantities.

Deep Fry Inefficient Evaporator

There are different amounts of alcohol that are being burned off from your food in terms of cooking.

The process of immersing the alcohol in a boiling liquid then removing it from the heat is among the least effective ways of getting rid of the alcohol.

It will leave at least around 85 percent of the original alcohol content in your food.

Beer Flavor Gives Batter Kick

Although there will still be alcohol in your delicious dish, beer batter still contains flavor and a good way to amplify your dish.

The alcohol level in beer varies, with the most common ones falling between 3 to 8 percent of alcohol.

Many recipes use 11.5 ounces of beer as its only liquid, and if the math is right, 5 percent of alcohol will amount to approximately 0.58 ounces of alcohol.

If the cooking reduces the alcohol content level up to 85 percent, the total ounces of alcohol will be 0.49.

People seeking to avoid even traces of alcohol, such as in many diners or if you have a certain religious belief, you should avoid beer batter.

Conclusion

Overall, beer batter is not complicated, and it is actually straightforward to use. If you wish to give yourself a treat for a certain celebration, you can even make yourself one at home.

Beer batter will give any deep-fried dish. It’s an airy and light texture that is perfect for fish and chips and other deep-fried dishes.

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