What is a good batter for seafood?
A common favorite batter for seafood is the "beer batter." It creates a light, flavorful crust for the fish, shrimp, or other seafood.
For 2 pounds of seafood:
8 Tablespoons self-rising flour
2 Tablespoons olive oil (Don’t waste your good stuff. Regular olive oil will do)
6 ounces (half a bottle) of good, dark beer or ale
1/2 teaspoon salt
You want to mix the oil, salt, and flour together, and add the beer in last, pouring it in very slowly. You want it to have the consistency of pancake batter.
Chill the batter for 20 minutes in the fridge.
Salt your seafood. Dunk it in the batter, making sure the batter is applied liberally to every part of the seafood. Drop it into a pot of vegetable oil at 350 degrees for about 7 minutes. If you like your food more salty, you can sprinkle sea salt over the top of the fried fish for an extra crunchy, salty bite.
Note: make sure not to overcrowd the pot of oil. You don’t want the temperature to drop or else your fried seafood will not have a flaky crust. You don’t want it to be soggy.
Let the golden, fried seafood dry on a cooling rack.
The best serving dips are cocktail sauce or tartar sauce, but it’s also good plain with a squeeze of lemon.
Here are some recipes to help you out: Long John Silver’s Fish Batter – I think this is a copy-cat recipe http://www.recipezaar.com/42780 Fish Batter Recipes – This site has several recipes including “Long John Silver” http://www.fishermansexpress.com/batters… How To Make English Fish And Chips With Beer Batter – this site has a video how-to as well: http://www.videojug.com/film/how-to-make… Good luck & good eating!
