COLLIN'S BEER BATTER
This recipe comes from Tom Collins, in Walker Wisconsin and was published in Ron Schara's Minnesota Fishing Guide in 1978. It has been a favorite of mine for many years and works well with any firm white meat fish. It can also be used to deep fry firm vegetables like broccoli.
Provided by Bill Hilbrich
Categories Vegetable
Time 15m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Combine eggs and beer Add dry ingredients all at once.
- Mix smooth, adjust consistency as required.
- If batter is heavy, adjust with a small amount of milk, If batter is too thin, adjust with cornstarch. Do not over mix.
- Dredge fish or vegetable lightly in cornstarch.
- Shake off excess, dip in batter and immerse directly into fat cooking at 375 degrees.
Nutrition Facts : Calories 768.6, Fat 6.4, SaturatedFat 1.8, Cholesterol 186, Sodium 463, Carbohydrate 137, Fiber 4.7, Sugar 0.7, Protein 24.7
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