** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Trim your veggies, wash, dry thoroughly, dust with flour, dip into the batter, and fry in oil at 360 F until done.
2. However, James "missed the boat" on this one - it's far better for deep frying halibut, cod, or any other seafood.
3. The batter puffs up because of the beer's yeast, fries quickly, and as a result, doesn't commit the cardinal sin of seafood preparation - overcooking.
4. To prepare, place flour in a mixing bowl and add egg yolks, salt, oil, and beer.
5. Stir batter until thoroughly mixed. Cover bowl with plastic wrap and allow it to rest in the fridge for at least 2 hours or as long as 24 - the longer the better, to a point.
6. Just before using batter, stir it well again.
7. In a separate bowl, beat egg whites until stiff but not dry; gently fold egg whites into batter.
8. Does 2 lbs. of veggies or 6 fish fillets, depending upon their size.
Comments on BEARD'S BEER BATTER Recipe:
Adding Comment...
Comment submitted for approval, it will be posted shortly.
Currently No Comments. Be the first to add a comment below!
Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Gluten, Alcohol allergies.
Meal Type: 
Total Time: 
Cook Method:
Print this Recipe
