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01-22-2017, 09:01 PM | #1 |
Registered User
Join Date: Jan 2015
Location: North Bend, Oregon USA
Posts: 103
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Beer Batter fish and chips
I was ready to start a twenty year quest for the best fish and chip batter. Having lived in England, I was batter spoiled. The first person I asked is an owner of a commercial shrimp boat. He felt he had the perfect recipe, which was handed down to him from another commercial fisherman. All I know is this is a party favorite and a way to feed a lot of people on a cold day. Your oil temperature is critical. I use a wok as it minimizes the amount of oil I use. Once cooked this batter also tastes better on the second day, so make leftovers.
1 part bisquick 1 part cornstarch Your favorite beer mixed in to the correct consistency Test the temperature of the oil by dripping a bit of batter in. This is not the healthiest fare, however, everyone will ask for the recipe and not believe you when you tell them. Enjoy. Last edited by Coos-spearo; 01-22-2017 at 09:28 PM. |
01-23-2017, 10:56 AM | #2 |
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Join Date: Mar 2008
Location: Nags Head, NC
Age: 44
Posts: 397
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Re: Beer Batter fish and chips
Sounds super good man. Everyone loves fried fish! I just posted a fried fish recipe from the Southern US. I'm gonna try your recipe next fish I get. I haven't done beer batter in a long time.
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05-30-2017, 09:27 PM | #3 |
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Join Date: Jan 2012
Location: San Diego
Age: 46
Posts: 489
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Re: Beer Batter fish and chips
I use Bob's Redmill gluten free all purpose flour. Mix in a bunch of salt, pepper, smoked paprika and garlic salt. Add favorite beer.
I use a bunch of oil in a dutch oven. Much easier to control the oil temperature and I only fry a few pieces at a time. I try and keep the oil 350-360. |
05-31-2017, 07:37 AM | #4 |
Registered User
Join Date: Jan 2015
Location: North Bend, Oregon USA
Posts: 103
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Re: Beer Batter fish and chips
I have switched to using a gas hurricane burner and fry everything up in a wok. The wok limits the amount of oil I use and allows me to cook for a party (5-6 pcs at a time). I use this recipe at least once a month and it is an absolute crowd favorite. Thanks for the input.
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