Simple beer batter
Method
(This recipe was created by Mark Yates and supplied by Catalano’s Seafood.)
Sieve the flours together into a large stainless steel bowl. Make a small well in the centre of the flours and gradually whisk in the beer. Bring together until just combined and then add the soda water, being careful not to over whisk the mixture. Cover the batter with plastic wrap and put in the refrigerator to chill.
When ready to cook your fish or seafood, preheat the desired amount of oil in a pan and coat the produce with a light dusting of plain flour. Shake off any excess. Once the oil is hot, take the batter out of the fridge and give it a quick whisk. Coat the floured seafood in the batter and then add to the pan.
The reaction between the hot oil and the cold batter, combined with the aeration of the beer and soda water, will create a light, crunchy and flavoursome batter.
Handy Tips
Keep the batter cold and the cooking oil hot!
The batter is best used within a few hours to make the most of those beer bubbles.
