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Beer! whether it's ale, lager, pilsener, or stout, is terrific for cooking. Beer makes a batter for deep frying and smooths a French onion soup. And what could be more compatible for lunch on a rainy Vancouver weekend out on the boat fishing for spring salmon than a cold beer with a hot pastrami sandwich smothered with brown beer mustard?
Trim your veggies, wash, dry thoroughly, dust with flour, dip into the batter, and fry in oil at 360 °F. until done. However, James "missed the boat" on this one - itis far better for deep frying halibut, cod, or any other seafood. 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. I think few of our piscine friends benefit from deep frying as a cooking method, but that's another story.
- Makes 4 servings.
- Does 2 lbs of veggies or 6 fish fillets, depending upon their size.
- To prepare, place flour in a mixing bowl and add egg yolks, salt, oil, and beer.
- 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.
- Just before using batter, stir it well again.
- In a separate bowl, beat egg whites until stiff but not dry; gently fold egg whites into batter.