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Old 10-25-2004, 09:46 PM   #1
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Your Favorite Batter

I saw a post about beer batter on another thread & thought I'd start this one. What are your favorites? My 2 favorite batters for frying are:

Magic Batter

mustard
Louisiana hot sauce

Mix equal parts mustared & hot sauce. Marinate steaks(goat, sheep, fish, duck, or any meat with a gamy smell or other tough game.) After marinating, roll in seasoned flour & fry.

and,

Beer Batter

1 1/2C. flour
2 eggs
1C. flat beer(I measure out one cup to let go flat & then drink the rest )
1tsp. salt
1tsp. oil
1/2tsp. pepper

Seperate eggs; beat yolks with oil. Add beer, flour, salt, & pepper. Beat egg wites & fold in, mixing well. Dip desired meat or veggies in flour then in batter & fry in hot oil until golden brown. Drain on paper towels.
This is great for shrimp, onion rings, fish, or almost anything deep fried.

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Old 10-25-2004, 10:48 PM   #2
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I am a huge fan of a tempura batter and also equal parts flour and beer.
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Old 10-26-2004, 03:10 AM   #3
 
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Since I live in Western Ny, most of us go out for fish fry on friday nights! Two places that I know of that offer an excellent fish fry use beer batter, it's yummay!
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Old 10-27-2004, 10:43 AM   #4
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I like to use pancake batter for onion rings but instead of adding water to the powder I add beer.
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Old 12-02-2004, 01:25 PM   #5
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Re: Your Favorite Batter

Quote:
Originally Posted by crewsk
I saw a post about beer batter on another thread & thought I'd start this one. What are your favorites? My 2 favorite batters for frying are:

Magic Batter

mustard
Louisiana hot sauce

Mix equal parts mustared & hot sauce. Marinate steaks(goat, sheep, fish, duck, or any meat with a gamy smell or other tough game.) After marinating, roll in seasoned flour & fry.

and,

Beer Batter

1 1/2C. flour
2 eggs
1C. flat beer(I measure out one cup to let go flat & then drink the rest )
1tsp. salt
1tsp. oil
1/2tsp. pepper

Seperate eggs; beat yolks with oil. Add beer, flour, salt, & pepper. Beat egg wites & fold in, mixing well. Dip desired meat or veggies in flour then in batter & fry in hot oil until golden brown. Drain on paper towels.
This is great for shrimp, onion rings, fish, or almost anything deep fried.
Sounds delicious - but can anyone tell me why the beer has to be flat? I thought it was the bubbles which made the batter light & frothy......?
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Old 12-02-2004, 01:27 PM   #6
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Good question keen kook! I just wish I knew the answer. :oops:
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Old 12-02-2004, 02:03 PM   #7
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Doesn't have to be flat - I use it right out of an opened bottle all the time!

And Crews - that mustard/hot sauce sounds awesome - that's definitely going on my list!
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Old 12-02-2004, 02:10 PM   #8
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Is that yellow mustard, crewsk?
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Old 12-02-2004, 03:46 PM   #9
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Quote:
Originally Posted by mudbug
Is that yellow mustard, crewsk?
That's what I use since it dosen't specify.
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Old 12-02-2004, 04:29 PM   #10
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My favorite is Hank Aaron.
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