Collin’s Beer Batter
Description:
This beloved recipe originates from Tom Collins, hailing from Walker, Wisconsin, and made its debut in Ron Schara’s Minnesota Fishing Guide back in 1978. Over the years, it has garnered a loyal following, including myself, owing to its versatility and delightful flavor. Ideal for coating any firm white meat fish, this beer batter also works wonders when used to deep fry robust vegetables like broccoli, adding a crispy, golden touch to every bite.
Cook Time: 10 minutes
Prep Time: 5 minutes
Total Time: 15 minutes
Yield: 2 cups of batter
Keywords: < 15 Mins, Stove Top
Recipe Category: Vegetable
Nutritional Information (per serving):
- Calories: 768.6
- Fat Content: 6.4g
- Saturated Fat Content: 1.8g
- Cholesterol Content: 186mg
- Sodium Content: 463mg
- Carbohydrate Content: 137g
- Fiber Content: 4.7g
- Sugar Content: 0.7g
- Protein Content: 24.7g
Ingredients:
- 2 eggs
- 12 oz beer
- 1 1/4 cups all-purpose flour
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp nutmeg
- 1/2 tsp baking powder
Instructions:
| Step | Instruction | Time |
|---|---|---|
| 1 | In a mixing bowl, combine eggs and beer until well incorporated. | – |
| 2 | Add all dry ingredients (flour, salt, pepper, nutmeg, and baking powder) into the bowl at once. | – |
| 3 | Mix the ingredients until smooth, ensuring there are no lumps. Adjust the consistency as necessary. | – |
| 4 | If the batter feels too heavy, consider adding a small amount of milk to lighten it. | – |
| Conversely, if the batter is too thin, incorporate cornstarch to achieve the desired thickness. | – | |
| Be cautious not to overmix the batter, as this may result in a dense final texture. | – | |
| 5 | Lightly dredge the fish or vegetables in cornstarch, ensuring they are evenly coated. | – |
| 6 | Shake off any excess cornstarch, then dip the coated items into the prepared beer batter. | – |
| 7 | Carefully immerse the battered items directly into the hot cooking oil or fat, maintained at 375°F (190°C). | – |
| 8 | Fry until the batter turns golden brown and crispy, ensuring the fish or vegetables are cooked through. | 10 minutes |
| Avoid overcrowding the frying vessel, as this can cause the temperature to drop and result in soggy batter. |
Notes:
- Experiment with different types of beer to impart unique flavors to the batter. Lighter beers tend to create a crisper texture, while darker beers can add depth to the flavor profile.
- For a gluten-free alternative, substitute the all-purpose flour with a gluten-free flour blend, ensuring it contains a binder like xanthan gum.
- Serve the beer-battered fish or vegetables alongside your favorite dipping sauces, such as tartar sauce, aioli, or sweet chili sauce, for an added burst of flavor.
Enjoy the crispy goodness of Collin’s Beer Batter, a timeless classic perfect for any occasion! 🍺🐟🥦
