Collin's Beer Batter
"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."
- Ready In:
- 15mins
- Ingredients:
- 7
- Yields:
-
2 cups
ingredients
directions
- 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.
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Reviews
-
This was easy and for the first time my batter stayed on the fish. The flavor was a little bland but next time I will tinker with that. thanks for the recipe. -
This was good and simple to make. I agree with the pale ale suggestion. The next time I make this I plan to use about 1 1/8 beers. Mine where very thick, but tasty. I fried up some king salmon and halibut. Thanks again. -
Excellent batter. Use this easy recipe next time you have a fry up! I have made this batter twice in the last two weeks. The beer you choose makes all the difference re: batter viscosity. The first time it was perfect when I used a 'Little Creatures Pale Ale'. The second time I made it I used a 'Heineken'. The batter was much thinner but I just added some flour and that thickened it perfectly (I started thickening with cornstarch but it wasn't thickening up very quickly). Thanks Brother William! -
Sorry, but I didn't have much luck with this batter. It was very runny even after I added a lot of cornstarch. -
This was a terrific recipe. The fish we fried (flounder and whiting) turned out crispy and light. I used this recipe during our power outage from Hurricane Isabel and had to omit the eggs and it still turned out great. Thanks Bill UPDATE: 12 ounces of flour is about 2.5 cups. Alton Brown would say it depends on the brand of flour, weather conditions, position of the sun, time of day, yada, yada, yada. close enough fo rme.
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RECIPE SUBMITTED BY
Bill Hilbrich
Saint Cloud, Minnesota
Some of you know me as Brother William. No, I am not really a Monk, but I have grown to enjoy my simple and solo lifestyle. My love for humanity is based on fellowship rather than sensuality.
I PROMISE that I will never share a recipe unless I have tasted the food. Most of the recipes are mine, but I have included a few classics, and some recipes that were written by very creative people, that are just so good that I had to share. From time to time I have found recipes with my name on them in print magazines, but they are always altered in some way by the publisher. So there is no reason why you should not add your own personal touch. If you leave this page with just one thought, I hope that it would be that Cooking is a Creative Sport.
I grew up in Glenview Illinois, just north of Chicago. My Mother loved those little exotic cookbooks, that were sold as a weekly series in grocery stores in the 1950's. I was taught to eat whatever was put on my plate so I ate food from a different culture every week. If I had to pick a favorite, it would be Mediterranean. After leaving my Mother's table, I have lived and enjoyed eating in Colorado, Missouri, Montana and Nebraska, before settling in Saint Cloud, Minnesota in 1975.
After a 30 year marriage with mixed reviews, I am now pleasantly single again, and plan to stay that way. Up until recently, I had occupied my evenings just talking with people and sometimes sharing recipes, while soliciting donations for Non-Profit Organizations. Yes .. that's right, for over 20 years, I was a Telemarketer. The perfect job for a Taurus.
I enjoy reading cook books the same way most people read novels,and I am still improving my skills in the art of Solo Cooking. However; my true passion will always be sharing my favorite recipes with all of you.
