James Beard's Beer Batter
* Exported from MasterCook *
James Beard's Beer Batter
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Onion
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2
eggs -- separated
2 tablespoons vegetable oil
1 1/2 tablespoons salt
3/4 cup beer -- room
temperature
3/4 cup flour
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
refrigerator 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. This recipes does 2 pounds of
vegetables or 6 fish fillets, depending upon their size.
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Per Serving (excluding unknown items): 786 Calories; 37g Fat (45.3% calories from fat);
21g Protein; 79g Carbohydrate; 3g Dietary Fiber; 374mg Cholesterol; 9714mg Sodium.
Exchanges: 4 1/2 Grain(Starch); 1 1/2 Lean Meat; 6 1/2 Fat.
NOTES : The ultimate batter for deep frying...
Whether it's ale, lager, pilsner, or stout, is terrific for cooking. Beer makes a batter
for deep frying and smoothes a French onion soup. This is the late James Beard's recipe
for batter to French fry vegetables. Trim your vegetables, wash, dry thoroughly, dust with
flour, dip into the batter, and fry in oil at 360F. until done. 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 overcook.
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