Light and crispy batter, don't forget the dip and be sure to make plenty cos once you start eating these you won't be able to stop! https://www.thespruceeats.com/classic-beer-batter-recipe-995447 Cooking time. What can I say other than these are WONDERFUL!. If that’s what you prefer, feel free to use this recipe and beat an egg into the batter. I was craving fish and chips and became fixated on trying various recipes to find out how restaurants keep the batter so crispy even until the last bite. It's important that the batter doesn't brown too quickly before the fish is cooked. Break large florets down to bite-sized pieces. That will give you a chewier, cakier texture. The lumps will result in even more crispy, crunchy bits. An “airy” batter is key and that’s achieved by using fizzy beer and some added baking powder. Loading. If you want a delightfully crispy batter don’t use egg. Crispy Beer Battered Shrimp. As an Amazon Associate I earn from qualifying purchases. less than 30 mins. ... or until golden-brown and crisp. Crispy Beer Battered Prawns, or of course Shrimp, depending on where you live! Combine flour, spices and beer of your choice and mix until you have a slightly lumpy batter. Put the remaining flour and salt in a small mixing bowl, make a well in the centre and gradually whisk in the beer to make a smooth batter. Preparation time. Coat the cauliflower first in seasoned flour and then in the beer batter then fry in hot oil until golden brown and crisp. Beer-battered fish. 1 Comment

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