Introduction: Simple, Versatile Spicy Beer Batter
This is a quick and easy beer batter that goes great with virtually anything savory that you can fry! Spicy, but not overwhelmingly so, as it loses a little of the heat when it fries. You can play around with the amount of Sriracha or Cayenne pepper if it needs more intensity. This recipe uses 1 bottle of beer perfectly, so if you are using a can or want to make a lot, keep that in mind.
Step 1: Ingredients
You will need:
1 cup flour (whole wheat for me, please)
1 tbsp chili powder
1 tbsp cayenne pepper powder
1/2 tbsp brown sugar
A pinch of salt (to taste)
1 bottle beer (I used an abbey ale)
Sriracha (as much or little as your heart desires)
Crushed crackers or ramen; something to double dip in before frying. It adds some extra crunch to the batter.
Step 2: Mix
First, mix all dry ingredients in a bowl. Make sure the brown sugar breaks up among the other dry ingredients. Slowly add the beer and mix. Continue adding beer at small intervals until whole bottle is used. Batter should be a little thinner than pudding. Add Sriracha and mix in. Now get ready to batter something delicious!
Step 3: Fry
Now, just go about your regular frying process. For the sake of the instructable, I will assume you have never fried, but if you have, go ahead and skip this step.
Add your oil to a large frying pan, enough to cover about half of what you are frying, and heat on medium-high heat, 350-365 degrees Fahrenheit. I just use cheap olive oil, and it works wonders. Prepare your vegetables or meat in pieces no larger than a standard post-it (for these cooking times). Fully submerge in batter, then dip in crackers or ramen, if you choose. Carefully place in oil. Vegetables can cook until batter is crisp, as they will soften during the frying process. If cooking something starchy like potatoes, fry at a slightly lower temperature, for longer, so the vegetable cooks evenly. You can also boil potatoes for about 15 minutes, just a little shorter than you would boil then normally, and batter. they will finish cooking as they fry, and you can fry at medium-high temperature for just a few minutes on each side. Cook chicken at 350-365 degrees Fahrenheit until the internal temperature reads 165 degrees (125 degrees for rare beef, 160 for well done beef, 160 for pork). If you do not have a thermometer to check the internal temperature, cook chicken, pork or beef for at least 8 minutes on each side. Fish requires 2 minutes for each side. Without a thermometer, you should slice your first piece of meat to check that the middle has cooked thoroughly. Carefully remove from oil, and place on paper towel or coffee filters to absorb excess oil. Let cool, and enjoy your delicious spicy beer battered morsels!
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