Tuesday, March 19, 2019

Beer Battered Everything! Best Beer Batter for Frying Fish, Scallops, and Calamari -- Lent Special

I love fried fish, and I had been struggling to find a decent fry batter recipe for making it. I eventually found this incredibly simple recipe posted up on Paste Magazine, and after trying it out the first time with scallops, I fell in love. So now that it's Lent again, it's time to break out the fish!

First let's make the batter.

1 cup of flour and one egg are blended together.
Next 1 cup of beer is added in slowly. As I've mentioned in my beer bread recipe, the style of beer does affect the flavor profile of the batter. I'm using my homebrewed Dunkelweissen for my batter today, the same beer I used in the beer bread video. For thinner batter, add more beer.
I'm frying up a few different items today for my fish fry. Scallops this time of year can sometimes be found for surprisingly cheap. And wow do these taste great when fried. After defrosting these, they plop right into the batter and then into the oil.

Yes! Success! Now for next seafood item.

I purchased these calamari tubes from the Asian market a while back and have been wanting to fry them up. After defrosting them, I sliced them into the traditional rings before dipping them in the batter and tossing them in the oil.

Doesn't all this seafood look amazing? I love a good fish fry. Too bad I ran out of batter, I would have loved to fry up some cod.
A word of warning though, always be careful when deep frying, as boil overs can be fatal if the oil catches on fire.

After seasoning all the fried food with the salt, pepper, and garlic pepper, the seafood is ready to eat. Best enjoyed with fried potatoes!

Beer Batter
(adapted from Paste Magazine)
1 Cup of Flour
1 Egg
1 Cup of Beer
Salt, Garlic Powder, and Pepper to taste

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