A batter is a dough (or breading) of a liquid consistency used to dip products to be fried in it. Cooking with batter is fast and convenient enough. For example, if today you decide to make chops, then you do not need to dip the meat first with flour, then - in the egg, and again in the flour. Just drop a piece of meat in a batter, then put it in a pan. Beer is often used to make batter . It is better to take low alcohol. Many housewives who have tried this recipe respond positively about it, because a carbonated drink gives “splendor” and airiness to the final product, and beer bitterness creates a pleasant addition to the taste of meat or fish. In this case, the alcohol evaporates.
One of the most common is a beer batter with egg. You need to sift the flour to saturate it with oxygen, then slowly pour the heated beer into it and stir until the mass becomes homogeneous. To it you need to add 2 egg whites, softened butter, salt and pepper to your taste. The consistency of the batter should be like that of low-fat sour cream. Blyar on beer is used to prepare almost any dishes of meat, vegetables, fish.
Remember that sour beer is suitable for batter, but soda beer is not, so if the unfinished drink remains in the bottle, it must be tightly closed with a lid. If you are going to fry a lot, then leave some beer: the batter will most likely thicken, and it will need to be diluted.
How much to cook batter so that it is enough and there is nothing left? This is not difficult to calculate, the ratio of batter to the products that you intend to fry should be approximately one to one. That is, if you need to cook half a kilo, for example, fish, take the same batter.
The proportions can vary, you can add more beer and fewer eggs - and vice versa. If the batter on beer is made more liquid, then in the finished product it will be crispy and light, but at the same time it will let the oil into the product. Thick batter envelops vegetables and meat tightly, but after cooking, especially when chilled, it will become harsh and will resemble bread.
If the batter is infused for about an hour (before frying), then during heat treatment it will not become dry. However, if you prepare the batter on beer in advance and leave it to stand, then the proteins must be added to it immediately before frying the products.
We bring to your attention a simple recipe: crab sticks in beer batter.
You will need two hundred grams of packaging of crab sticks (choose those that are easy to deploy), one processed cheese or hard cheese - 200 grams, garlic, a little mayonnaise, vegetable oil. Prepare batter for beer according to the above recipe. In addition, you need to make the sauce. Ingredients: sour cream (one glass), a clove of garlic, herbs, lemon juice, ground pepper, salt.
First prepare the filling for the crab sticks. To do this, grate the cheese, pass the garlic through the garlic, mix these two ingredients, adding a little mayonnaise. The mass should be thick. In general, as a filling, you can use fried onions, carrots, chopped olives, walnuts - it all depends on the imagination and mood of the cook.
Gently unfold the crab sticks. Put the filling in the middle: one teaspoon, evenly distribute it and curl the stick. Try not to smear the filling along the edges of the expanded stick, so that it is convenient to roll it into a roll.
Deep-fry the crab sticks .
Make the sauce. Grind garlic, greens (dill, parsley), rinse with warm water and chop. Pour sour cream into a small salad bowl or bowl, add garlic, chopped greens, lemon juice, salt and put freshly ground pepper. Shuffle. Enjoy your meal!