Collins Beer Batter Food

COLLIN'S BEER BATTER

Collin's Beer Batter image

This recipe comes from Tom Collins, in Walker Wisconsin and was published in Ron Schara's Minnesota Fishing Guide in 1978. It has been a favorite of mine for many years and works well with any firm white meat fish. It can also be used to deep fry firm vegetables like broccoli.

Provided by Bill Hilbrich

Categories Vegetable

Time 15m

Yield 2 cups

Number Of Ingredients 7

Ingredients

2 eggs, whole beaten
12 ounces beer
12 ounces flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 nutmeg
1/2 teaspoon baking powder

Steps:

Combine eggs and beer Add dry ingredients all at once.
Mix smooth, adjust consistency as required.
If batter is heavy, adjust with a small amount of milk, If batter is too thin, adjust with cornstarch. Do not over mix.
Dredge fish or vegetable lightly in cornstarch.
Shake off excess, dip in batter and immerse directly into fat cooking at 375 degrees.

Nutrition Facts : Calories 768.6, Fat 6.4, SaturatedFat 1.8, Cholesterol 186, Sodium 463, Carbohydrate 137, Fiber 4.7, Sugar 0.7, Protein 24.7

GOLDEN BEER-BATTERED FISH WITH CHIPS

Golden beer-battered fish with chips image

Cooking cod, hake or haddock in a super-crispy batter made from sparkling water steams the fish so it's really moist

Provided by Good Food team

Categories Main course

Time 1h25m

Number Of Ingredients 11

Ingredients

50g plain flour
50g cornflour
1 tsp baking powder
turmeric
75ml lager beer
75ml sparkling water
about 1 litre sunflower oil, for frying
400g fillet sustainable cod, hake or haddock, halved
750g potatoes, Maris Piper or Desiree, peeled and sliced into thick chips
2 tbsp plain flour
2 tbsp sunflower oil

Steps:

Combine the flour, cornflour, baking powder and turmeric in a large bowl, season, then spoon 1 tbsp onto a plate and set aside. Gradually pour the beer and water into the bowl, stirring with a wooden spoon until you have a smooth, lump-free batter. Leave to rest for 30 mins while you prepare the chips.
Heat oven to 200C/fan 180C/gas 6. Boil a large pan of water, then add the chipped potatoes and boil for 2-3 mins until the outsides are just tender but not soft. drain well, then tip onto a large baking tray with the flour, oil and some salt. Gently toss together until all the potatoes are evenly coated and the flour is no longer dusty. Roast for 30 mins, turning occasionally, until the chips are golden and crisp.
To cook the fish, heat the 1 litre oil in a deep saucepan until a drop of batter sizzles and crisps up straight away. Pat the fish dry with kitchen paper, then toss it in the reserved turmeric flour mix. Shake off any excess, then dip into the batter. Carefully lower each fillet into the hot oil and fry for 6-8 mins - depending on the thickness of the fish - until golden and crisp. Using a large slotted spoon, lift out the fish, drain on kitchen paper, then sprinkle with salt. Serve with the hot chips and Homemade tomato sauce (see 'goes well with').

Nutrition Facts : Calories 1040 calories, Fat 43 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 120 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 49 grams protein, Sodium 1.16 milligram of sodium

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