"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Reply
 
Thread Tools Display Modes
 
Old 08-16-2006, 04:29 PM   #1
Head Chef
 
abjcooking's Avatar
 
Join Date: Sep 2004
Location: New York
Posts: 1,460
Beer Batter for Seafood?

I am looking for a TNT beer batter recipe for seafood.

I found one through the search by Shunka. You mix self-rising flour with beer. Add spices of choice and let sit.

My other question is, do you need to add eggs to this?

__________________

__________________
Go Sooners
abjcooking is offline   Reply With Quote
Old 08-16-2006, 04:50 PM   #2
Executive Chef
 
Half Baked's Avatar
 
Join Date: Jul 2006
Posts: 2,927
I don't add eggs to the beer and flour.
__________________

__________________
Jan
Please spay and neuter your pets. The Animal Rescue Site
Half Baked is offline   Reply With Quote
Old 08-16-2006, 05:27 PM   #3
Head Chef
 
Shunka's Avatar
 
Join Date: Aug 2004
Location: USA,Arizona
Posts: 1,023
Nope, no eggs. Just mix together and let sit at room temp (covered) for a half hour before using.
__________________
Shunka is offline   Reply With Quote
Old 08-16-2006, 08:40 PM   #4
Senior Cook
 
Join Date: Jul 2006
Posts: 383
here's a beer batter recipe from an old cajun guy from the backwoods of louisiana... i've been using it for YEARS with GREAT results:

1 egg
1 teaspoon baking powder
1 cup flour
3/4 cup beer

this batter will get real thick like pancake batter.

after dipping fish or shrimp in this batter, i take a butter knife and scrape just a little off... so that it's not too thick.

it will create a nice, light, golden brown and very crispy batter on your deep fried foods.

DO NOT USE LIGHT BEER!!!!!
__________________
black chef is offline   Reply With Quote
Old 08-16-2006, 09:00 PM   #5
Head Chef
 
callie's Avatar
 
Join Date: Jun 2005
Location: Colorado
Posts: 1,709
thanks, bc. copied/pasted...will definitely try this!
__________________
Practice random acts of kindness.

callie is offline   Reply With Quote
Old 08-16-2006, 09:23 PM   #6
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,390
Quote:
Originally Posted by black chef
here's a beer batter recipe from an old cajun guy from the backwoods of louisiana... i've been using it for YEARS with GREAT results:

1 egg
1 teaspoon baking powder
1 cup flour
3/4 cup beer

this batter will get real thick like pancake batter.

after dipping fish or shrimp in this batter, i take a butter knife and scrape just a little off... so that it's not too thick.

it will create a nice, light, golden brown and very crispy batter on your deep fried foods.

DO NOT USE LIGHT BEER!!!!!

Have you tried adding a little extra beer so it's not so thick? Or does that change the character of the finished product?
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 08-16-2006, 10:32 PM   #7
Sous Chef
 
cliveb's Avatar
 
Join Date: Jul 2006
Location: Caracas, Venezuela
Posts: 655
Quote:
Originally Posted by Andy M.
Have you tried adding a little extra beer so it's not so thick? Or does that change the character of the finished product?
I like to make beer batter like that but with more beer in it, ie., a thinner batter. That way the fried finished product tastes of ...(shrimp), with a light crispy coating, not of pancake batter with a bit of fish inside!! For me the batter should be subtle rather than dominating.
__________________
cliveb is offline   Reply With Quote
Old 08-17-2006, 07:37 AM   #8
Sous Chef
 
attie's Avatar
 
Join Date: Jul 2006
Location: Mackay Queensland Australia
Posts: 719
"" Have you tried adding a little extra beer so it's not so thick? Or does that change the character of the finished product? ""

If I may post a reply to this - Yes it would, the thinner batter [especially beer batter] would be more aireated thus take up more oil. The thick batter would not "work" as much as the thinner one, be less aireated while still giving the crunch finnish. Just wipe it up the side of your batter dish, that should remove enough excess.

If you dredge your fish in flour before dipping it in batter try using Semolina "fine" grade, it seals the fish better than flour and you can layer the fillets on top of each other without them sticking together. Semolina is also an exellent product to coat your fish with prior to grilling as it gives a nice golden colour with a crunchy coating.

Thanks
Wayne
__________________
attie is offline   Reply With Quote
Old 08-17-2006, 09:35 AM   #9
Senior Cook
 
Join Date: Jul 2006
Posts: 383
Quote:
Originally Posted by Andy M.
Have you tried adding a little extra beer so it's not so thick? Or does that change the character of the finished product?
adding extra beer? NO WAY!!! it hurts me to use that 3/4 cup in the first place... i want to CONSUME ALL the beer.

seriously, i use the recipe just as it is... but like i said, you want to scrape the batter down off the fish/shrimp so that there's a VERY light coating. it'll create a light, crispy batter on your seafood-not thick like pancake batter.
__________________
black chef is offline   Reply With Quote
Old 08-17-2006, 09:48 AM   #10
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
If you want a lighter batter, do a search on FoodTV's site for Ming Tsai's tempura batter recipe, and sub out the soda water for the beer.
__________________

__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:09 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.