The Chef in Stead
Beer Batter 101
1 1/2 cups self raising Flour
1/2 cup Cornflour
a pinch of Sea Salt
1 can of Beer, Guiness
2 foamed egg whites
Corn Starch to dredge the fish
Sift the flour, cornflour and sea salt into a large bowl, add half the beer can and whisk rigorously to avoid lumps. Pour the rest of the beer and djust the texture with flour or milk.
Let it stand for 1 hour.
Add the whipped egg white slowly.
Temperature of the oil should be 350F, for best result use a deep fryer.
Chop the fish of your choice into small pieces.
Dredge the fish lightly in corn starch and then dip it into the batter. Cook for 3 or 4 minutes until golden brown, and drain on newspaper.
If the house is going to smell of frying oil, you may as well cook some fresh cut french fries too!
Private Chef Martin for Cooking Classes and Catering in Kelowna, BC