Collin's Beer Batter

4.5(14)

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.

by Bill Hilbrich·published 2001-10-01

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Vegetable

Servings

2 cups

Total time

15 min

prep 5 min

Calories / serving

769 kcal

Ingredients (7)

serves

2 eggs, whole beatenegg
12 ounces beerbeer
12 ounces flourflour
1/4 teaspoon saltsalt
1/4 teaspoon pepperpepper
1/4 nutmegnutmeg
1/2 teaspoon baking powderbaking-powder

Instructions (5 steps)

01Combine eggs and beer Add dry ingredients all at once.
02Mix smooth, adjust consistency as required.
03If batter is heavy, adjust with a small amount of milk, If batter is too thin, adjust with cornstarch. Do not over mix.
04Dredge fish or vegetable lightly in cornstarch.
05Shake off excess, dip in batter and immerse directly into fat cooking at 375 degrees.

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Rich recipe — supports nutrition-aware planning.