A Little Personal History:
Description Text
Description:
Description Text
| Categories: | Frying Batter |
| Servings: | 4 cups |
| Time: | – Preparation: get beer flat – overnight, batter – 10 minutes, egg white/batter – 5 minutes - Refrigeration: 3 hours to overnight |
| Equipment: | Measuring cups and spoons, large mixing bowl, whisk |
| Difficulty: | Easy |
Ingredients:
- 4 eggs, separated
- 1 – 12 ounces can light beer, flat
- 2 Tbs butter, melted
- ½ tsp paprika
- ½ tsp salt
- ½ tsp pepper
- 1 ½ cups flour
Procedure:
- Lightly crack open egg shells and separate whites from yolks, saving white to small bowl.
- Transfer yolks to medium mixing bowl, add flat beer, butter, paprika, salt and pepper and beat together with whisk.
- Whisk in flour until batter is smooth.
- Refrigerate egg whites and beer batter overnight (if time is limited, refrigerate for a minimum of 3 hours).
- On day of fish fry, bring egg whites and beer batter to room temperature.
- Whisk egg whites till stiff. Fold whites gently into beer batter with spatula.
- Now your ready to make Lars’s English Fish and Chips
Advanced Preparation:
- If you don’t have a flat beer handy, and have time, just open can of beer and let stand overnight. If time is short, get two containers and just keep pouring beer back and forth till the “fizz” is gone.
Tips, Notes, and Variations:
- For a more Southern flavor, use 1 cup flour and ½ cup cornmeal for batter.
