Beer Batter

I don't make Beer batter very often. Is it better if beer is flat,or carbonated? or does not make a difference. Will be doing fondue and want the batter to not get too thick. Thanks

375 deg F. I cook all my fish like this.

If your grease / oil is not hot enough, your fish will be greasy.

They were chilled a bit, perhaps not enough? I did wind up eating it all and basically enjoyed it and did not get indigestion (gastronomically challenged also). When removing the pieces, after letting them drain for a couple of minutes and placing them on paper towels, I noticed a lot of oil residue on the towels. I try very hard to eat well and this just did not sit right with me. As I said, very tasty!

Did you have the fish and batter ice cold? I should have mentioned that. It really seems to help with the greasiness and crispness. I never really thought it was that greasy. I'd know since I'm very sensitive gastrically and would be eating a tub of Tums if it were that greasy. Glad you liked the flavor.

OK. Bugle, I tried your recipe and it was very tasty.................and very greasy. It just reminded me why I never use beer batter any more. Sigh.....It was the best "tasting" that I have tried so far, just too greasy for my liking. Please don't take this as an insult, just personal preference. I used pike and dried the fish thoroughly before dipping.

Higgs, I agree 100% about dry. It's not hard on the oil and less mess. Just in some instance batter is the better choice. I tried a bunch of dry mixes and cannot think of one I didn't like, but that's a different thread.

Beer batter seems more greasy to me than the dry mix. Tried a few beer mixes with the same results. Stick with bread crumbs or any dry from the store. Pano is always a good choice.

I've experimented with using different styles of beer. I think that my favorite has been an oatmeal stout.

Fondue night was a success. My batter was 1 cup beer, 1/2 cup flour, 1/2 cup Mie's breading, 1 egg, a pinch of sugar and salt, 2t baking powder. After mixing ingredients I just added more Mies until I had the consistency I wanted. Breaded shrimp, mushrooms, cauliflower, cheese curds. Should of had jalapeno peppers, next time. The breading got great reviews. Thanks Guys... Going to try out the Miso Vinaigrette from website also.

Sorry guys, I didn't see that anyone wanted the recipe until this evening. It's a great batter, better than any I've come up with. The ingredients aren't anything Earth shattering but they got the ratios just right. Here's the link... http://raspberryisland.com/fishing/seafood/ Scroll down to the very bottom of the page. It's the beer battered halibut recipe. The batter works just fine with any fish. By the way, if you ever want a 5-star experience in Alaska, check this place out!

Bugle, I also would like the recipe. Thanks. Jim

Russ' Story The best darn batter you'll ever taste. It's easy to make and guaranteed to make any fish taste better. Ingredients 1 1/2 C. Bisquick 1/2 C. cornstarch 1 egg 1 can beer at room temperature Directions Step-By-Step 1 With a fork, mix together Bisquick and cornstarch. Mix beer and egg together. Add dry ingredients and let stand 1 hour, stirring occasionally. Dry fish before dipping into batter.

BugleTrout Where is the fish recipe All ways like a new one to try out.

Yes, I would like it also.

Come on BugleTrout let's hear the recipe. I love a good beer batter. That's what this thread is for is sharing.