Thread: beer batter

sometimes I like batter more than breaded....I use one of two methods, both are good....be sure to use a full bodied type beer....a dark beer has a totally different flavor than an amber and its best if the beer is flat and room temp

1. Get some pancake mix, a cup or so (the kind you just add water to) and a heaping tablespoon of horseradish ( I like Inglehoffer brand) and add beer (12 oz.) until you get a smooth and slightly thin batter, you definitly dont want it thick.

2. 3 eggs, 1 cup beer, 1 cup flour, salt, pepper....add a little more flour/beer if to thin or thick.

the main thing is to make sure your batter is the right consistancy, a little practice to make it to your liking......dusting the fillets with flour before dipping willl help it stick a little better...make sure to shake off the excess