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calendar   Sunday - December 25, 2011

Calling All English

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What is the best beer to use for fish ‘n chips batter?
What is the best batter? Egg or no egg, leave the leavening in, or leave it out?
Add a bit of cornmeal, egad??

I did my deep fried cod, and I used a beer batter recipe that had a couple eggs and some baking soda and baking powder in it. It said to add a beer. So I took a Coors Lite, that I had on hand for the holiday because that’s what my brother in law drinks, and I used that. MISTAKE.

Oh, it fried up just fine. And the fish was wonderful. Before giving it the batter I gave the pieces a dusting of black pepper and smoked Spanish paprika, and that flavor came through marvelously. But the crispy coating was rather ... blah tasting, and where it went on too thick it was a bit cakey on the inside. I chose the wrong beer, figuring, WTH, let me get rid of this stuff because I’ll never drink it. Come on, it came in plastic bottles for crying out loud. Wrong thought process. You need to use a beer with flavor, lots and lots of flavor, to get the coating right.

Do I want a balanced dark brew, or a sharp hoppy one like an IPA or something made with lots of Kent Goldings (oh heaven in a glass!), or do I want a rich, thick, creamy beer/ale/stout that’s heavy on the malts? Guiness Draught, Fuller’s London Porter, etc. Plain malts, or the darkly roasted chocolaty ones?

I have a good beer guy locally. If it comes in a bottle, I can get my hands on it. Newcastle Brown, no problem. Leinenkugel’s, easy. Lone Star, Red Stripe, Olympia, Anchor Steam Porter; no sweat. John Courage Bitter ... I know where to get some of that too.

So for next time, what works best? Should I avoid the leavening? Should I use a recipe with some corn meal in it, or should I just stick with Paula Dean’s basic one that adds quite a bit of salt and garlic powder?

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Parsley??? A few tablespoonsful of apple cider vinegar and some Fines Herbes??


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Posted by Drew458   United States  on 12/25/2011 at 10:48 PM   
Filed Under: • Fine-Dining •  
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