Beer Batter
Categories
Adapted from the Neely's "Fish and Chips" Recipe here. Double duties as a fish batter and a great veggie batter, which we love in PA. Everything from cauliflower, broccoli and mushrooms to potatoes and zucchini bits are served in this batter. Always with marinara and ranch dressing for dips!
What you need
- 2 cups all-purpose flour, divided
- 1/3 cup cornstarch
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- 1 teaspoon baking powder
- Freshly ground black pepper
- 1 cup beer
Instructions
Preheat a deep-fryer with oil to 375 degrees F.
- If cooking vegetables: bring a large pot of water to a boil over medium heat and add some salt. Add the portioned vegetables and cook for 4 minutes, until they are soft. Remove them from the boiling water and shock in a bowl of icy cold water. Drain and dry well with paper towels. Set aside on a paper towel to continue drying.
- In a large bowl, whisk together 1 cup of the flour, the cornstarch, garlic powder, cayenne, smoked paprika, baking powder, and salt and pepper, to taste. Add the beer and whisk until mixed. The batter will be slightly lumpy. I like my batter somewhat thin, so adding more beer here works for me.
- Add the remaining 1 cup of flour to a low profile plate. In batches, dredge your protein or veggies in the flour, then the beer batter. Shake off any with "too thick" of a batter and lower into the fryer. Fry until golden brown and flip, roughly 2 to 3 (for fish) or 5-6 (for veggies) minutes. Remove from the oil and arrange on a serving platter. Sprinkle the veggies with a nice coarse salt for a wonderful bite!