Monday, December 24, 2012

Beer Batter

Prepare lots of paper towels. For the love of all that is holy, do not skip this step.

In a bowl, mix beer and flour in one-to-one ratio. Add a dash of salt, and black pepper if desired.

Mix well. As a general rule (according to the interwebz), the batter should have the consistency of  thick gloss paint. I have no idea what that means, but I think a smart guess should do.

Let the batter sit for about half an hour.

Prepare the things to be fried. Prepared Vienna sausages, onions and apples for this batch. The apples turned out to be surprisingly good. I didn't have bananas, potatoes, carrots or cream dory so give that a shot.

Heat the oil until hot enough.

Dip each piece in flour, then in the batter. Toss into the oil and deep-fry. Once the batter looks cooked (see picture for reference), take it out, allow the oil to drain and place onto the paper towels.

Repeat as much as possible.

Enjoy. Oh, and eat something healthy for the next few days.

Credits to the River Cottage guy for the last minute consistency tip.

No comments:

Post a Comment