Boring old green beans turn delicious when you dip them in beer batter and deep fry them. Hey, you're eating your vegetables, right?
A simple intro to delicious fried chicken, with beer batter as the star.
Lime flavored beer and spices make this beer battered chicken a family favorite! Be sure to use a meat thermometer to ensure the chicken has cooked completely.
First rule of beer batter: Beer batter is not complicated, it should only contain beer and self-raising flour. Second rule of beer batter: The beer should be cold. Third rule of beer batter: You DO NOT need to sift the flour, and don’t over-whisk it. A few lumps actually makes for a better texture. Fourth and most important rule of beer batter: It is important to choose the correct beer according to what you are going to cook. As any ingredient ranges in texture and taste, so does beer.
Invented by the adventurous Scots, this takes the incredible bacon cheeseburger to a whole new level. Inspired by chrisBadenoch's "Beer Batter."
This is a recipe I borrowed from a friend whose family owned a chain of chip shops on the Northside. The chips (french fries to the Yanks) are moist and thick, with a soft centre, while the fish is steamed inside a crispy lager-battered coating! Just add malt vinegar and Maldon's Sea Salt, and you are sorted!