Lefty's beer batter

Lefty

Lefty

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2 Cups Flour
1 ½ teaspoon baking powder
1 teaspoon salt
½ teaspoon black pepper
2 eggs (room tempature)
12 oz beer (room tempature)
(optional) 3 teaspoons Cajun seasoning
(optional) Zest of 1 lime


Full all purpose batter for chicken fingers, fried fish, onion rings, broccoli....
 
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Lefty

Lefty

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please excuse the phone pic, my camera is on loan.
 

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Lefty

Lefty

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L2Q, it does go with everything. If you want to use the batch for more than one thing, leave the meat for last to avoid cross contamination.
 
Lefty

Lefty

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lilbopeep said:
i didn't have much luck with the last batter batch. i wonder if this will work for me next time.
Click to expand...
Make sure to take the eggs and beer out early, it makes for easier combining of the ingredients. I forgot once and it seemed to take twice as long to get a good mix out of it.
 
lilbopeep

lilbopeep

🌹🐰 Still trying to get it right.
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Lefty said:
Make sure to take the eggs and beer out early, it makes for easier combining of the ingredients. I forgot once and it seemed to take twice as long to get a good mix out of it.
Click to expand...
should the beer be flat? when mixing the beer won't all the fizz come out? could i use an electric mixer to mix it all or does the beer need to retain some fizz?
 
Lefty

Lefty

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lilbopeep said:
should the beer be flat? when mixing the beer won't all the fizz come out? could i use an electric mixer to mix it all or does the beer need to retain some fizz?
Click to expand...
Some recipes call for it to be flat, but I dont mind the fizz. It kinda helps mix the flour in. If using an electric mixer I would go low speed until you have a good mix.
 
lilbopeep

lilbopeep

🌹🐰 Still trying to get it right.
Site Supporter
Lefty said:
Some recipes call for it to be flat, but I dont mind the fizz. It kinda helps mix the flour in. If using an electric mixer I would go low speed until you have a good mix.
Click to expand...
thanks. i have no problem with a crumb breading for chicken, veal eggplant and like that. but any other coating and i fail. i want to do whole small button mushrooms. would breading (flour/egg/seasoned crumbs) or batter be better?
 
Lefty

Lefty

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lilbopeep said:
thanks. i have no problem with a crumb breading for chicken, veal eggplant and like that. but any other coating and i fail. i want to do whole small button mushrooms. would breading (flour/egg/seasoned crumbs) or batter be better?
Click to expand...
I dont know Peep, it should work with anything dry. I tried it on cukes once and it didn't hold to well. I would think shrooms would be OK if they are dry.
 
SilverSage

SilverSage

Resident Crone
Peeps,

There's a trick to getting batter to hold on foods that retain a lot of moisture. Frequently the batter won't adhere to these foods. In addition to patting everything dry before dipping, try this.

When making your batter mix, use 1/3 more of all the dry ingredients than the recipe calls for. Combine only the dry ingredients, then remove 1/4 of the total and set it aside in a shallow plate or dish.

Add the liquid ingredients to the larger portion of dry mix, and continue making according to the recipe.

Roll your food first in the set-aside dry batter mix, shake off the excess, then dip it in the wet batter. Fry as usual.

The dry mix helps the wet batter adhere, and by using the mix instead of just flour, you won't change your flavor profile.
 
lilbopeep

lilbopeep

🌹🐰 Still trying to get it right.
Site Supporter
SilverSage said:
Peeps,

There's a trick to getting batter to hold on foods that retain a lot of moisture. Frequently the batter won't adhere to these foods. In addition to patting everything dry before dipping, try this.

When making your batter mix, use 1/3 more of all the dry ingredients than the recipe calls for. Combine only the dry ingredients, then remove 1/4 of the total and set it aside in a shallow plate or dish.

Add the liquid ingredients to the larger portion of dry mix, and continue making according to the recipe.

Roll your food first in the set-aside dry batter mix, shake off the excess, then dip it in the wet batter. Fry as usual.

The dry mix helps the wet batter adhere, and by using the mix instead of just flour, you won't change your flavor profile.
Click to expand...
ok SS thank you!! i will try this formula next time. {{{{hugs}}}
 
M

Meme4251

New member
Peeps, which batter did you try and did it hold together? I've had this happen also to me on several occasions. :unsure:
 
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