Beer Batter


Beer Batter

 

I know of no better example of the deceptively simple than this recipe for a deep frying batter.  It is not quite tempura-light but it is a marvelously unobtrusive way to fry fish and, especially, scallops.  It's from one of the best cookbooks of all time, Albert Stockli's Splendid Fare.

 

 

  1. Sift the flour, salt and paprika into the beer, stirring with a wire whisk until the batter is light and frothy.  If allowed to stand, whisk it again before use to keep it thoroughly mixed.
  2. Dip the fish or scallops into the batter and deep fry at 375°.