Zutaten für English Beer Batter
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Zubereitung von English Beer Batter
- Let 12 oz (355 ml) of beer sit at room temperature until completely flat (about 30 minutes).
- Refrigerate 2 large egg whites for at least 30 minutes.
- In a large bowl, whisk together 2 large egg yolks, the flat beer, 2 tablespoons melted unsalted butter (or oil), 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Gradually whisk in 2 cups all-purpose flour until a smooth batter forms.
- Cover the bowl and refrigerate the batter for 3-12 hours (preferably overnight).
- When ready to fry, bring the refrigerated egg whites to room temperature. Beat them with an electric mixer until stiff peaks form.
- Gently fold the stiff egg whites into the beer batter until just combined. Be careful not to deflate the egg whites.
- Pat your fish pieces (or onion rings/zucchini) thoroughly dry with paper towels.
- Lightly dredge each piece in 1/2 cup all-purpose flour, shaking off any excess.
- Dip each floured piece into the batter, ensuring it's fully coated.
- Deep fry the battered fish (in batches to avoid overcrowding), in about 375°F (190°C) oil, until the batter is golden brown and crispy (about 3-5 minutes per batch).
- Remove the fried items with a slotted spoon and place them on a wire rack or plate lined with paper towels to drain excess oil.
- Serve immediately and enjoy your delicious homemade fish and chips!
Nutrition Information (Approximate per serving)
Sodium
71 g
Sugar
3g
Fat
35g
Carbs
29g
