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Beer Batter for Fried Fish,
Beef, Chicken or Vegetables
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Tasty Beer Batter
Flour 2 cups
Baking Powder 2 tablespoons
Onion Powder 1 Tablespoon
Garlic Powder 1 Teaspoon
Comino 1 Teaspoon
Salt 1/2 Teaspoon
Black Pepper 1/4 Teaspoon
Eggs 2
Beer 1 can (12 oz.)

Mix all dry ingredients in a good sized (two or three quart) mixing bowl.   Separate the eggs and whip the egg whites before adding whites and yellows to the dry ingredients (if you don't need a spatula to get the egg whites out of the mixing bowl you didn't beat them long enough *grin* but it's not a big deal).   Pour in about half a 12 oz. can of beer and mix (you can use the mixer since you already had it out for the eggs and you won't even need to clean the blades) until the batter is nice and smooth with no lumps.   Mix in additional beer until the batter is a little thinner than you'd use for pancakes.   Allow it to rest for about fifteen minutes before using it.   Let your oil get hot before you begin cooking (I prefer peanut oil).   This batter will make a nice light, thin coating which cooks up beautifully.

If I'm cooking fish I like to use boneless filets and cut them into fairly small pieces; around 2" X 3" depending on the size and shape of the filets.

Occasionally I buy an inexpensive cut of beef, pound it thoroughly with a tenderizing mallet, cut it into very narrow strips, and dip it in the batter to make steak fingers.

Boneless chicken breasts, large chunks of fresh cauliflower, broccoli or Portabella mushrooms, will all fry up wonderfully in this batter.

Suitable substitutions:

In place of off-the-shelf wheat flour, use spelt, millet, buckwheat or garbanzo bean flour.

In place of two tablespoons off-the-shelf baking powder, use:

1.     Three teaspoons soda combined with one and a half teaspoons citric acid crystals

        or

2.     Three teaspoons soda combined with six teaspoons cream of tarter.
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