2 lg Eggs; separated
2 tb Oil
1 1/2 tb Salt
3/4 c Beer; room temp
3/4 c Flour
The ultimate batter for deep frying...
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 weekend out on
the boat fishing for Spring salmon than a 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 @ 360°F/182°C until done.
However, James "missed the boat" on this one - it's far
better for deep frying halibut, cod, or 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 filets, depending upon
their size.
