Beer batter for pork chops. Beer batter or beer batter - recipe with photo. Breading for pork

Beer batter

Batter is a liquid dough into which foods are completely dipped before frying them in a frying pan. To prepare it, eggs are mixed with flour and diluted to a creamy consistency with milk or other liquid. As a result of this procedure, the products are covered with a beautiful, crispy and appetizing crust. Let's learn with you how to prepare beer batter and surprise your guests with your amazing culinary skills.

Beer batter for fish

Ingredients:

flour - 100 g;
egg white - 1 pc.;
beer - 150 ml;
vegetable oil - 2 tbsp. spoons.

Preparation

So, first we take the required amount of flour and sift it thoroughly through a sieve in a heap. Then we make a small depression at the top and carefully introduce the egg white. After this, gradually pour in the cooled beer, add salt to taste, add vegetable oil and mix the mixture thoroughly with a whisk. As a result, you should end up with a very liquid batter, and the fish cooked in it will look like lace.

Beer batter for squid

Ingredients:

chilled beer - 250 ml;
egg - 2 pcs.;
curry seasoning - a pinch;
wheat flour - 1 tbsp.;
vegetable oil - 1 tbsp. spoon;
spices.

Preparation

To prepare the dough, it is best to use light beer so that the batter is not too bitter. After frying, it will become amazingly crispy and delicious in taste. So, pour wheat flour into a cup, add egg yolks, pour in butter and chilled beer. Mix the resulting mixture thoroughly with a mixer. Separately, beat the egg whites until foam appears and combine them with the flour mixture, beating thoroughly until smooth.

Beer batter for shrimp

Ingredients:

chicken egg - 1 pc.;
flour - 100 g;
spices;
beer - 30 ml;
wine - 20 ml.

Preparation

Sift the flour, add the chicken egg and add salt to taste. Then pour in cold beer and wine and bring the batter to the desired consistency.

Beer batter for chicken

Ingredients:

sifted flour - 125 g;
spices;
light beer - 100 ml;
egg yolk - 2 pcs.;
butter - 40 g;
egg white - 2 pcs.

Preparation

First, sift the wheat flour into a bowl, and then gradually pour in warm light beer, stirring continuously, until a homogeneous mass is obtained. After this, add softened butter, 2 egg whites and salt to your taste. Mix everything thoroughly and leave the batter to stand for 15 minutes.

Beer batter recipe without eggs

Ingredients:

wheat flour - 250 g;
fresh parsley - to taste;
beer - 500 ml;
turmeric - 3 g;
spices.

Preparation

Pour wheat flour, ground black pepper and turmeric into the bowl for preparing the batter. Next, pour in the beer and throw finely chopped parsley. Beat everything thoroughly with a mixer until a homogeneous mass is obtained.

Classic beer batter recipe

Ingredients:

flour - 1 tbsp;
beer - 1 tbsp.;
spices - to taste.

Preparation

Add salt and pepper to cold beer. Then gradually add the sifted flour and knead the stretchy dough. If it is very thick, you can add a little more beer and bring the batter to the desired consistency.

And now we will tell you a few secrets of making beer batter:

remember that all liquid ingredients for the dough must be cold;
in the beer batter recipe, be sure to use only light types of beer so that in the end your dish turns out tasty, tender and not bitter;
eggs for batter should always be divided into whites and yolks, since the use of beaten whites will give the dough amazing airiness, lightness and at the same time fluffiness.

There are many recipes for batter from various products, of different thicknesses, but today I will tell you and give a recipe on how to prepare beer batter based on light beer.

Beer batter is very good for fish; this recipe will be a separate one, most likely in an upcoming post. Don't miss new articles with recipes from the Notebook and subscribe to your email 😉

What is batter in its essence? Batter is a liquid dough for frying some small product in hot fat (deep frying). The word batter itself is translated from French as “liquid.” An analogue of batter in European cuisine is tempura in the cuisine of Eastern peoples. The batter envelops the food, maintaining its shape, tenderness and juiciness during frying, and becomes a delicious crispy crust when frying. Of course, it is often not recommended to eat dishes in batter, but I think it’s rare that you can treat yourself to something on holidays.

The main components of batter are flour (or starch) and liquid: water or milk.

Veteran chefs use the following to prepare batter:

vodka,
wine,
beer,
cognac,
mineral water,
cola,
Fanta.

And various aromatic spices: turmeric, herbs, nutmeg, pepper, cheese.

Vodka, beer or wine gives the batter a delicious crispy crust. Of course, such a dish needs to be served immediately; if you prepare the dish in batter and serve it the next day, there is no question of crunch.

Beer batter recipes

Classic beer batter, proportions are 1:1

Beer – 1 glass,
Wheat flour - 1 cup,
Salt – a pinch.

Liquid beer batter without eggs (lace):

Light beer – 500 ml,
Flour – 250 g,
Chopped greens - a handful,
Salt - to taste
Spices (pepper, turmeric)

French beer batter:

Light beer – 250 ml,
Yolks – 2 pcs.,
Wheat flour - 1 cup,
Vegetable oil - 2 tablespoons,
Salt - a pinch
Curry seasoning - a pinch
2 whites whipped into foam.

I recently used a recipe for French batter with beer for deep-frying, I present a photo report and reveal the secrets of cooking.

Secrets of making beer batter

All liquid ingredients for the batter must be cold! When preparing foods in batter, it is important to maintain a temperature contrast: well-heated oil and cold batter. Therefore, you need to cool the eggs and beer in advance. In the beer batter recipe, it is necessary to use light beer varieties so that the batter does not become bitter. Eggs for batter should be divided into whites and yolks. Using whipped egg whites in the batter will give it airiness, lightness and fluffiness, but you need to add them to the beer batter before baking.

So let's get started preparing beer batter:

1. Separate the whites from the yolks and put them in the refrigerator.

2. Pour sifted flour into a deep cup, mix it with spices and make a hole in it.

3. Pour in cold light beer, add yolks and butter.

4. Add salt to cold whites and beat them into a strong foam.
Add the whipped whites to the ingredients for the beer batter

and mix from top to bottom with a spatula or spoon, or beat the beer batter for the batter with a fork, whisk or mixer until smooth.

5. Bake meat, fish or vegetables in beer batter immediately.
Important! The oil for frying should be hot, you can find out how hot it is by dropping the batter into it. If a drop of dough dances, then it's time! Insufficiently heated oil results in a very greasy batter that will absorb the oil like a sponge, keep this in mind. In a well-heated deep-fryer, you get a crust that does not let this oil in.
Pieces of fish, vegetables or meat chops in batter should be kept at a distance from each other and not touching.

To cook fish, meat or vegetables in beer batter, you can use a deep frying pan, frying pan, deep fryer or multicooker (which has a device for deep frying, for example).

6. Fry the ingredients in batter until golden brown, remove them with a slotted spoon and dry on a paper napkin to remove excess fat.

When frying in batter, it is important that the batter is of the desired viscosity and does not drip from the pieces. In addition, it is better to coat fish or vegetables with batter on a dried surface rather than a wet one, so it is better for the dough to stick to them. You can use paper napkins and blot raw pieces of fish or boiled cauliflower, or you can sprinkle them with flour. This way the batter will definitely not slide off them.

You can prepare various deep-fried dishes in beer batter from light beer:

Fillet of river or sea fish (pike perch, pike, carp, hake, pollock, sea bass, pangasius, telapia...),
Fish fingers,
Meat chops (pork, lamb, beef),
Large chicken breast chops,
Chicken fillet pieces,
Chicken wings,
Shrimps,
Crab sticks with different fillings (for example, cheese wrapped inside),
Sweet pepper rings or slices,
Eggplant slices
Zucchini stripes,
Cauliflower or Brussels sprouts, broccoli (lightly boil first),
Small champignons or boiled forest mushrooms,

I’ll give you another idea for home creativity: beer batter chicken nuggets recipe 😉

Cut pieces of chicken fillet, such as breasts, into small pieces (nuggets are literally translated as small pieces).

Add 100-150 g of finely grated cheese to the French beer batter recipe and cook as described above.

Serve with vegetables or salad as a side dish, a great substitute for unhealthy fast food!

Best regards, Anyuta

Batter is a liquid dough based on eggs and flour. Dip foods before frying in a pan or deep-frying. It is brought to the desired consistency using various liquids - milk, less often water. But to add appetizing notes, an intoxicating drink is often used.

It is this component that allows you to get rid of a specific taste; beer batter for fish retains the juiciness of the product.

The secret to crispy batter is cooling before frying.

Classic beer batter

Components:

2 eggs;
200 ml light beer;
200 gr. flour;
salt, pepper - to taste.

Cooking steps:

Beer batter for fish is prepared immediately before frying, otherwise it will lose its airy consistency.
Sift the flour through a sieve, then mix with salt and pepper. If you don’t use spices in the batter, the crust will turn out bland. Separately, you need to salt the fish fillet, otherwise the dish will turn out tasteless.
Beat the eggs with a mixer or whisk until thick foam is obtained. Gradually add the intoxicating drink without ceasing to stir.
Then combine the flour with the liquid mass and beat vigorously. It is important that the resulting dough becomes a uniform consistency without lumps.
Afterwards you can begin the process of frying the fish.

In Bavarian

Components:

3 yolks;
150 ml beer;
50 ml milk;
200 gr. flour;
10 ml vegetable oil;
salt, pepper, nutmeg, nuts - to taste.

For batter, it is recommended to choose dark, unrefined beers

Cooking steps:

For the Bavarian recipe for fish in beer batter, it is better to choose rye and wheat varieties of the drink. Then the taste of the crust will be piquant; it can be used for different types of fish, including freshwater.
Milk and beer should be at approximately the same temperature; it is recommended to remove the food from the refrigerator half an hour before cooking.
Combine drinks with vegetable oil, mix well with a whisk, add salt and spices.
Separately, beat the yolks with flour until a thick, homogeneous dough is obtained.
Then mix all the ingredients, the batter should be quite thick and viscous, like pancakes.
Leave to cool for half an hour, during which time you can marinate the fish, then start deep-frying. To prepare a simple recipe, it is better to choose marine varieties of fish.

Spicy

Components:

100 ml unfiltered beer;
3 eggs;
250 gr. flour;
100 ml cream;
10 gr. mixtures of coriander, cumin, dried dill, parsley;
salt - to taste.

To ensure even coverage, it is recommended to dip fish fillets in starch.

Cooking steps:

You can fry fish in beer using refined sunflower oil. But the dish gets a special taste if you use sesame oil.
Whisk the foamy drink with cream, gradually add spices and taste.
It is recommended to sift the flour not only to remove impurities, but also to ensure that the batter is fluffy and airy.
Then you should beat the eggs with a mixer; after the formation of foam, you can add the sifted flour.
Mix all ingredients in one bowl, bring to a homogeneous consistency. The finished batter should have a medium consistency.
After cooking, the batter must be cooled; to do this, place it in a pan with ice.
After 10-15 minutes, you can start frying the fish; it is better to choose varieties with a neutral taste, in this case the spices will be revealed as much as possible.

Beer and mineral water batter

Components:

100 ml light beer;
100 ml Borjomi;
egg;
100 gr. buckwheat flour;
100 gr. breadcrumbs;
5 gr. turmeric;
5 gr. parsley;
10 gr. salt.

Cooking steps:

Following the step-by-step recipe will allow you to prepare a delicious, crispy batter. Instead of turmeric, you can use red pepper, coriander or ready-made fish seasoning.
Combine spices with salt, mix thoroughly with flour and breadcrumbs. Using these exact ingredients will allow you to achieve a beautiful golden crust.
Separately, mix beer with mineral water, beat the egg with a whisk.
Pour all ingredients into one bowl and mix thoroughly.
Be sure to chill the resulting dough for an hour, this will allow you to achieve a thicker consistency.
Thread the fillet with a fork, dip it, let the excess drip off, and then repeat the process. This will help keep the meat juicy.
In addition to fish, you can cook seafood; squid rings will be an excellent appetizer. And it will take no more than 3 minutes to fry the delicacies.

For river fish, it is recommended to add bay leaf, parsley, celery to the dough; for sea varieties - basil, saffron, dill

The secret to crispy, golden-brown batter lies in the contrast of temperatures. Cold dough and hot oil in a hot frying pan create the perfect crust.

Beer is often used to give the batter a liquid consistency. This dough is ideal for cooking fish. Thanks to the carbon dioxide contained in the intoxicating drink, the batter after frying becomes airy, tender, and acquires a crispy crust.

Classical

Time: 10 minutes.
Calorie content of the dish: 184 kcal/100 g.

Only light varieties of the drink should be added to beer-based fish batter, otherwise the batter will be slightly bitter. Please note that alcohol must be well cooled before use.

Ingredients:

beer (light) – 0.2 l;
egg – 2 pcs.;
flour – 0.2 kg;
pepper (ground black), salt.

Cooking method:

Carefully sift the flour through a fine sieve, add salt and pepper, and mix. Add your favorite seasonings and spices so that the batter does not turn out bland.
Beat the eggs with a mixer or blender until foam forms.
While still operating the appliance, gradually pour in the beer. Then add the dry mixture and continue whisking until the consistency of the mixture becomes homogeneous.
Start frying the fish immediately, otherwise the mass will lose its airiness. Dip the fillet pieces into the batter and fry in a frying pan with hot oil.

Spicy

Time: 20 minutes.
Calorie content of the dish: 204 kcal/100 g.
Difficulty: Easy for beginners.

This beer batter for fish is aromatic and tasty thanks to the spices. In addition to the cumin and coriander stated in the recipe, you can add curry, nutmeg and other spices. Lemon zest or juice will give the dough a special taste and smell.

Ingredients:

beer, cream - 0.1 l each;
egg – 3 pcs.;
flour (wheat, 1st grade) – ¼ kg;
mixture of spices and herbs (cumin, coriander, dried parsley, dill) – 10 g;
salt.

Cooking method:

Combine beer with cream, beat with a mixer (whisk) until smooth. Add spices and beat again.
Separately, beat the eggs until a fluffy foam forms, add the flour sifted through a sieve. Stir until smooth.
Place the container in a pan (large bowl) of ice water or ice to quickly cool for a quarter of an hour.
Dip the fish pieces into potato starch and then into the dough. Fry until golden brown. It is better to use sesame oil for this recipe. This will make the dish more flavorful.

With mineral water

Time: 35 minutes.
Calorie content of the dish: 185 kcal/100 g.
Difficulty: Easy for beginners.

Dough with mineral water turns out even more airy due to the greater amount of carbon dioxide. In batter, according to this recipe, you can cook not only fish, but any seafood (squid, shrimp) or even onion rings.

Ingredients:

egg – 1 pc.;
flour (buckwheat), breadcrumbs (breadcrumbs) - 0.1 kg each;
mineral water, beer (light) – 0.1 l;
turmeric, parsley – 5 g each;
salt.

Cooking method:

Mix crackers with flour, salt, turmeric, parsley. In addition to the spices specified in the recipe, you can add fish seasoning, a mixture of peppers, and coriander.
In a separate bowl, mix the liquid ingredients.
Beat the white and yolk separately.
Combine all ingredients, mix thoroughly.
Cool the resulting mixture for half an hour on the refrigerator shelf.
Dip the fish in mineral water batter and fry until golden brown.

It is a liquid dough into which food is completely dipped before frying it in a frying pan. To prepare it, eggs are mixed with flour and diluted to a creamy consistency with milk or other liquid. As a result of this procedure, the products are covered with a beautiful, crispy and appetizing crust. Let's learn with you how to prepare beer batter and surprise your guests with your amazing culinary skills.

Beer batter for fish

Ingredients:

flour – 100 g;
egg white – 1 pc.;
beer – 150 ml;
vegetable oil – 2 tbsp. spoons.

Preparation

Beer batter for squid

Ingredients:

chilled beer – 250 ml;
egg – 2 pcs.;
curry seasoning - a pinch;
wheat flour – 1 tbsp.;
vegetable oil – 1 tbsp. spoon;
spices.

Preparation

To prepare the dough, it is best to use light beer so that the batter is not too bitter. After frying, it will become amazingly crispy and delicious in taste. So, pour wheat flour into a cup, add egg yolks, pour in butter and chilled water. Mix the resulting mixture thoroughly with a mixer. Separately, beat the egg whites until foam appears and combine them with the flour mixture, beating thoroughly until smooth.

Beer batter for shrimp

Ingredients:

chicken egg – 1 pc.;
flour – 100 g;
spices;
beer – 30 ml;
wine – 20 ml.

Preparation

Sift the flour, add the chicken egg and add salt to taste. Then pour in cold beer and wine and bring the batter to the desired consistency.

Beer batter for chicken

Ingredients:

sifted flour – 125 g;
spices;
light beer – 100 ml;
egg yolk – 2 pcs.;
butter – 40 g;
egg white – 2 pcs.

Preparation

Beer batter recipe without eggs

Ingredients:

wheat flour – 250 g;
fresh parsley - to taste;
beer – 500 ml;
turmeric – 3 g;
spices.

Preparation

Pour wheat flour, ground black pepper and turmeric into the bowl for preparing the batter. Next, pour in the beer and throw in the finely chopped parsley. Beat everything thoroughly with a mixer until a homogeneous mass is obtained.

Classic beer batter recipe