Why “Beer Battered”?
Beer makes such a great base for batter because it simultaneously adds three ingredients—carbon dioxide, foaming agents and alcohol—each of which brings to bear different aspects of physics and chemistry to make the crust light and crisp. The beer contributes a nice, yeasty flavor. It’s the stuff that gives fish and chips that “wow” factor. Be sure that the beer is cold. Along with the carbonation of the beer the temperature helps make the batter crisp.
So, which beer should you use?
The beer that works in the batter will generally be the correct beer to drink with the final dish.
If deep-frying seafood use the following beer in the batter:
- Flathead – Lager or a Pale Ale.
- Cod –Pale Ale or an English Bitter
- Sardines – a Japanese Lager
- Oysters – Stout or Porter
Ok then, why Cod?
Cod is perfect for Fish and Chips. With it’s mild flavor, low fat content and a dense, flaky white flesh, it’s no wonder cod is one of the most common fish used for fish & chips along with haddock.
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