Classic Beer Batter

There is nothing like a well battered piece of fish and the fact is that good batter is easy to make. Once you have refined your batter making process the world is your oyster when it comes to deep frying just about anything.

You will need a large mixing bowl a jug, a sieve and a whisk and some ingredients of course. After all only God was able to create masterpieces from nothing, and I am not going to wait for a good batter to evolve!

250g/8oz plain flour
62g/2oz cornflour
300ml/10fl oz sparkling ale (Dark Ales give a better flavour)
300ml/10fl oz soda water

Sieve the flour and cornflour into your large bowl and mix them up.
Pour the Beer and Soda water into a jug

Make a hollow in the flour mix and start to slowly pour the fluid into the bowl and start to mix. Continue mixing and pouring until all of the fluid is incorporated into the mix.

Now get a bit energetic and whisk vigourously to get rid of any lumps.

Now for those of you who drink beer it is a good time to open another can and pour yourself a glass and take 15 minutes to relax while the batter settles. For those of you that do not drink beer take whatever you do drink and likewise give the batter 15 minutes to settle.

Now give the batter a final good whisk for a minute and then to make sure no lumps remain pour the batter into the large jug through the sieve.

The batter does not need to be refrigerated and is best left at room temperature before usage and you will find it fries crispier.
If you do have any left pour into an airtight container and refrigerate but allow it to come to room temperature before using.

Fish, vegetables, sausages, hard boiled eggs, you can batter and fry just about anything, remember to coat the food with a dusting of flour before dipping into the batter, allow the excess to run back into the bowl before you place your battered food into the hot oil.

Remember Hot oil splashes and can be injurious to bare flesh so be careful! Do not drink excessively when in charge of a wok or chip pan!