Batter on beer for chops. beer batter

Chicken fillet in beer batter always turns out tender and juicy, despite the fact that in other recipes this meat is easy to overdry. Many people know how tasty the batter made with sparkling water is. Air bubbles are able to loosen the dough, and it becomes light and crispy. The batter cooked on beer turns out not only crispy, but also very fragrant. Especially if you add your favorite spices and fragrant lemon peel. Beer battered chicken is one of the most appetizing options for poultry, although not the healthiest (due to deep fat).

For this battered chicken recipe, it is best to use a fillet. Yes, this is quite an insidious meat, because it is easy to overdry. But the fillet cooked in beer will turn out tender and juicy. It will not spend very much time in the pan and will have time to cook without losing its juiciness.

There are different opinions about when to cook such a bird. Someone considers chicken in batter to be a festive dish, while someone is ready to forget about calories and enjoy it every day.

Cooking time: 20-25 minutes

Ingredients

• 1 chicken fillet
• 125ml very cold beer (sort doesn't matter)
• 60 grams of flour
• 1 egg
• zest of half a lemon
• salt, pepper - to taste
• vegetable oil for frying

Other than that, use your favorite spices to make the batter flavorful. I added dried tomatoes.

Cooking

Cut the chicken fillet into thin strips - about a centimeter wide.



Salt and pepper the meat pieces.



To make chicken batter, combine egg, flour, beer, some salt and pepper, zest from half a lemon, and spices.



Beat the batter intensively so that not a single lump remains in it - then it will lie in an even layer.
Pour vegetable oil into a frying pan with a layer of 1 cm and put on fire.
Dip the chicken pieces in the batter and immediately send them to the pan.



The pieces will sizzle a lot.



Cook chicken until nicely browned on both sides.



Place the fried chicken on a plate lined with paper towels to remove excess oil.
Serve immediately while the batter is crispy. It is best to supplement food with mustard or ketchup.

How else can you cook chicken in batter?

It's all about batter, and batter recipes are quite diverse. They have one common base and different accents due to spices and seasonings.

Let's remember what a batter is for. Its purpose is quite simple: the juice from the chicken should not flow! The batter creates a crust that “plugs” the meat and “holds” all its fragrant relish inside. And this task is handled by a mixture of eggs, flour and liquid, salted and seasoned, in fact - liquid breading, batter. Batter is only three required elements, and what a variety of recipes!

Liquid component maybe water or soda mineral water, then cream, fruit or vegetable juices, beer and wine, as well as a mixture of several ingredients.

Flour is also used differently- from whole grain wheat to oatmeal and corn. The latter (from which it turns out) is the heaviest, so it is better to “dilute” it with wheat. But the taste is excellent, vaguely reminiscent of hominy.

What is added to chicken batter as seasonings? Almost any spicy and spicy seasonings, sublimated onion and garlic, sesame.

The more liquid in the batter, the tastier they will be. chicken pieces. The liquid gives them a light and crisp texture. But there is a drawback: such a chicken turns out to be very high-calorie. Thick batter is heavy (especially one that is cooked completely without liquid).

Another secret is the use of cold batter. The colder it is, the tastier and more tender the meat.
And here is a tricky trick that I rarely use, because I don’t see too much difference, but still you can’t throw out the words from the song. So, so that the batter does not drain, try first lightly rolling the fillet pieces in breadcrumbs or flour breading, and then immediately dip into the semi-liquid mixture.

And do not forget that deep-frying requires a thick-walled dish in which you preheat the oil for frying the chicken. Be careful, it burns! And Bon Appetit.

A batter is a dough (or breading) of a liquid consistency used to dip foods to be fried in it. Cooking with batter is fast and convenient enough. For example, if today you decide to make chops, then you do not need to dip the meat first in flour, then in an egg, and again in flour. It is enough just to lower the piece and then put it in the pan. To prepare batter, it is often used to take low alcohol. Many housewives who have tried this recipe speak positively about it, because it gives “splendor” and airiness to the final product, and beer bitterness creates nice addition to the taste of meat or fish. In this case, the alcohol is evaporated.

One of the most common is the recipe for batter on. You need to sift the flour to saturate it with oxygen, then slowly pour the heated beer into it and stir until the mass becomes homogeneous. To it you need to add 2 egg whites, softened butter, salt and pepper to your taste. The consistency of the batter should be like low-fat sour cream. Batter on beer is used for cooking almost any dishes from meat, vegetables, fish.

Remember that sour beer is suitable for batter, but decarbonated beer is not, so if the unfinished drink remains in the bottle, it must be tightly closed with a lid. If you are going to fry a lot, then leave a little beer: the batter will most likely thicken and will need to be thinned.

How much batter to cook so that it is enough and there is no excess left? It is easy to calculate, the ratio of batter and the products that you intend to fry should be approximately one to one. That is, if you need to cook a pound, for example, fish, take the same amount of batter.

The proportions can change, you can add more beer and less eggs - and vice versa. If the batter on beer is made more liquid, then in finished product it will be crispy and light, but at the same time it will let oil into the product. Thick batter tightly envelops vegetables and meat, but after cooking, especially when chilled, it will become harsh and will resemble bread.

If the batter is infused for about an hour (before frying), then during heat treatment it will not become dry. However, if you prepare a beer batter in advance and leave it to stand, then proteins should be added to it immediately before frying the food.

We bring to your attention simple recipe: in beer batter.

You will need a two-hundred-gram package of crab sticks (choose ones that are easy to unfold), one processed cheese or hard cheese - 200 grams, garlic, a little mayonnaise, vegetable oil. Prepare batter on beer according to the above recipe. In addition, you need to make the sauce. Ingredients: sour cream (one glass), garlic clove, herbs, lemon juice, ground pepper, salt.

First prepare the stuffing for the crab sticks. To do this, grate the cheese, pass the garlic through the garlic, mix these two ingredients, adding a little mayonnaise. The mass should be thick. In general, as a filling, you can use carrots, chopped olives, walnuts- it all depends on the imagination and mood of the cook.

Carefully unfold the crab sticks. Put the filling in the middle: one teaspoon, spread it evenly and roll the stick. Try not to smear the filling around the edges of the unfolded stick, so that it is convenient to roll it into a roll.

Deep fry.

Prepare the sauce. Chop garlic, greens (dill, parsley), rinse warm water and chop. Pour sour cream into a small salad bowl or bowl, add garlic, chopped herbs, lemon juice, salt and freshly ground pepper. Stir. Enjoy your meal!

To give a liquid consistency to the batter, beer is often used. This dough is ideal for cooking fish. Thanks to the carbon dioxide contained in the hoppy drink, the batter after frying becomes airy, tender, acquires a crispy crust.

Classical

• Time: 10 minutes.
• Calorie content of the dish: 184 kcal / 100 g.

Only light varieties of the drink should be added to the batter for fish on beer, otherwise the batter will be a little bitter. Please note that alcohol must be well chilled before use.

Ingredients:

• beer (light) - 0.2 l;
• egg - 2 pcs.;
• flour - 0.2 kg;
• pepper (ground black), salt.

Cooking method:

1. Carefully sift the flour through a fine sieve, add salt, pepper, mix. Add your favorite seasonings, spices, so that the batter does not turn out not fresh.
2. Beat eggs with a mixer or blender until foamy.
3. Without ceasing to work with the device, pour in the beer gradually. Then pour in the dry mixture and continue beating until the consistency of the mass becomes homogeneous.
4. Immediately start frying the fish, otherwise the mass will lose airiness. Dip the fillet pieces in batter, fry in a pan with hot oil.

Spicy

• Time: 20 minutes.
• Calorie content of the dish: 204 kcal / 100 g.
• Difficulty: accessible for beginners.

This beer batter for fish is fragrant and tasty thanks to spices. In addition to cumin and coriander, stated in the recipe, you can add curry, nutmeg and other spices. Lemon zest or juice will add a special taste and smell to the dough.

Ingredients:

• beer, cream - 0.1 l each;
• egg - 3 pcs.;
• flour (wheat, grade 1) - ¼ kg;
• a mixture of spices and herbs (cumin, coriander, dried parsley, dill) - 10 g;
• salt.

Cooking method:

1. Combine beer with cream, beat with a mixer (whisk) until smooth. Add spices, beat again.
2. Separately, beat the eggs until a fluffy foam forms, pour in the flour sifted through a sieve. Stir until smooth.
3. Place the container in a saucepan (large bowl) with ice water or ice for quick cooling for a quarter of an hour.
4. Dip the fish pieces in potato starch and then into the dough. Fry until golden brown. For this recipe, it is better to use sesame oil. So the dish will be more aromatic.

With mineral water

• Time: 35 minutes.
• Calorie content of the dish: 185 kcal / 100 g.
• Difficulty: accessible for beginners.

Dough with mineral water is even more airy due to the greater amount of carbon dioxide. In batter according to this recipe, you can cook not only fish, but any seafood (squid, shrimp) or even onion rings.

Ingredients:

• egg - 1 pc.;
• flour (buckwheat), crackers (breadcrumbs) - 0.1 kg each;
• mineral water, beer (light) - 0.1 l;
• turmeric, parsley - 5 g each;
• salt.

Cooking method:

1. Mix breadcrumbs with flour, salt, turmeric, parsley. In addition to the spices indicated in the recipe, you can add seasoning for fish, a mixture of peppers, coriander.
2. In a separate bowl, mix liquid ingredients.
3. Beat egg white and yolk separately.
4. Combine all ingredients, mix thoroughly.
5. Cool the resulting mass for half an hour on the shelf of the refrigerator.
6. Dip the fish in a batter on a mineral water, fry until golden brown.

Beer-based batter is ideal for frying fish, chicken, sausages, vegetables, etc. It turns out very tender and fluffy, and ready-made dishes acquire a delicious crispy crust and original taste.

There are several types of beer batter preparation: classic, lacy and French. Each of them has a different composition. Consider each of the recipes in more detail. At the end, you will receive recommendations on additional additives and products that can be prepared with beer batter. Classic batter. Remember that all liquid components for batter must be cold. Take one glass of light beer, the same amount of flour and a pinch of salt. Mix these ingredients thoroughly. Then take a spoon and dip it in the batter. This is done to check the desired consistency. If he covers it evenly, and the surface of the spoon does not shine through, you're done. Lace batter. Take two glasses of light beer and the same amount of flour. Mix the ingredients. After that, finely chop the greens and add it to the general composition. At the end, put salt and spices to taste. Once again, thoroughly mix all the ingredients, as in the first case. All is ready. French batter. take two raw eggs and separate the whites from the yolks. Place two containers in the refrigerator. Pour one glass of flour into a deep bowl. Add spices there, and then make a deepening. Take two glasses of cold light beer and pour them into the indentation. Add chilled yolks and two tablespoons of vegetable oil. Pour salt into cold proteins and beat them well to form foam. Pour them into all other ingredients. Mix all ingredients well. You can beat them with a whisk or a mixer until smooth. All is ready! It is important to follow all the recommendations, then the batter will turn out to be airy, light and lush. Fragrant additives. You can turn on your imagination and add to the beer batter additional ingredients. Fresh and dried herbs, finely chopped vegetables such as onions, garlic, Bell pepper, mushrooms. It is preferable to add these components to a thick batter, since liquid may not hold them when frying. Venerable cooks add even potatoes or pumpkin in the form of mashed potatoes to the batter. Another great addition is ground nuts. different types and hard varieties cheese. Dishes from beer batter. Most often, beer batter is used to cook fish. But many housewives have already realized that it can go well with other products. original taste batter will go well with chops, fillets, mushrooms, shrimp, zucchini, crab sticks, sweet pepper, onion, eggplant, colored or Brussels sprouts, broccoli. Recommendations:

• Use the batter immediately after cooking.
• Remember that the vegetable oil on which you will cook the batter must be very hot. To find out if it's ready, put a little batter on the pan. If he dances, it's time. Otherwise, the batter will turn out greasy. If you heat the fryer well, a neat crust will form that will not allow the oil to penetrate inside.
• To prevent the batter from slipping off the food, sprinkle them with flour.
• When frying, make sure that the products do not come into contact with each other.
• When a golden crust forms, fish out the food and place it on a paper towel. This will allow excess fat to go away.

As you can see, the preparation of batter is very simple. You can supplement it with any suitable ingredients. Even the French version will not take you much time, and the dish will acquire an unusual and delicious taste!

Beer-cooked batter creates an incredibly delicious crispy crust for your favorite dishes - for chicken, squid, fish.

Today we have a recipe for beer batter - one of my favorites. Deep-fried dishes always turn out very tasty, crispy and golden. True, for an ideal result, you need to clearly follow certain rules, and which ones I will definitely tell you.

First of all, what is a batter and for it you need it. A batter is a liquid dough, which is usually used in cooking for dipping small pieces of food and then frying them in in large numbers oils. The composition of the batter includes flour and some kind of liquid.

Beer batter differs from many other options in that, thanks to the numerous bubbles of carbon dioxide in the liquid ready dough it turns out very airy and crispy. Any light beer is suitable for making batter (do not take dark - it will be bitter), and in a very cold form (ice is better).

But it is important to heat the vegetable oil for frying very well, otherwise the batter will absorb it and the finished dish will be too greasy. If you are worried about the characteristic beer taste, it will not be in finished goods- just like the degrees that are contained in this low-alcohol drink.

• wheat flour - 1 cup
• light beer - 1 glass
• salt - 0.5 tsp

Sift the wheat flour into a suitable bowl. It is advisable to do this twice - this way the flour will not only loosen, but possible debris will also leave.

Add salt (preferably finely ground). You can use not only a simple cookbook, but also a sea one - as you like.

In terms of density, it turns out to be thinner than pancake dough, but not too liquid. We use batter on beer immediately after preparation - it cannot be stored even in the refrigerator.

I hope that this simple recipe will definitely come in handy for you and, having tried it once, you will return to it again and again. Cook for health, friends, and enjoy your meal!

Recipe 2, step by step: beer batter

Do you love crispy crust? Then this dish is for you! Products cooked in batter have just such a crust, and, in addition, retain juiciness and natural taste. Batter is a liquid dough made from flour, eggs and milk. But today I offer something special: let's make beer batter. Beer gives the crust, which is obtained by frying foods in batter, a spicy taste of beer and a slight bitterness. The only condition is to choose light beer, the one you like more.

• Beer 1 glass
• Flour 1 cup
• Eggs 2 pcs
• Vegetable oil 50 gr.
• Salt, ground black pepper to taste

Sift flour through a fine sieve, add salt and black pepper. Carefully pour a little warmed beer into the flour, mix thoroughly.

Wash eggs, separate yolks from whites. Add the yolks to the flour with beer. We beat.

Separately beat egg whites into foam. We add them to the test. We mix.

We take any odorless vegetable oil, that is, refined. Pour into the dough and mix. Beer batter is ready.

The batter is used immediately after preparation. Pieces of fish, chicken or vegetables, such as cauliflower, are dipped in it. After that, they are fried in a large amount of oil over high heat. Enjoy your meal!

Recipe 3: beer batter for fish (with photo)

Dough for fish in beer batter is light with air bubbles, so during the cooking process a crispy and very appetizing crust is obtained. At the same time, the fish is not completely saturated with the smell of beer.

Fresh fish (fillet) - 600 gr.
Beer - 150 ml.
Flour - 2/3 tbsp.
Egg - 1 pc.
Sugar, salt - to taste
Vegetable oil - for frying

Defrost the fish fillet, rinse under running water, dry and cut into pieces.

Now let's prepare a beer batter, in which we will directly fry our fish. Separate the egg white from the yolk. Pour the beer into a deep bowl, add the yolk, flour. Season to taste with salt and sugar.

Mix all ingredients thoroughly.

In a separate container, beat the protein until a strong foam. Then carefully transfer it to the main mixture and mix gently from bottom to top.

Start frying right away. Pour a sufficient amount of oil into the pan, heat it up and reduce the heat. Dip each piece of fillet in batter, and then spread in a pan.

It is advisable to spread the finished pieces on a paper towel so that excess oil is absorbed. Serve the fish to the table immediately, hot, to feel the taste of a crisp.

Recipe 4: French beer batter

In this batter, fish, seafood and vegetables remain juicy. The batter wraps the food well and quickly "seizes". It is good to "mask" the fish for those who do not really like it. I really liked the champignons in this batter (it is best to take small ones, about the same size).

Beer light / Beer (250 ml) - 1 stack.
Wheat flour / Flour - 1 stack.
Butter (melted) - 30 g
Chicken egg - 2 pcs
Salt - 2 tsp

Mix all the ingredients for the batter to make a batter without lumps.

Dip prepared foods (I have fish fillets) and fry in a well-heated pan on both sides.

Place fish or vegetables on paper towel to remove excess oil.

Recipe 5: how to make beer batter

French batter is a delicacy of real gourmets. That is what we will learn to cook using a special technology.

A recipe with a photo will help you reproduce the traditions of world cuisine with maximum accuracy. By the way, this recipe is considered French. Having tasted such a dish, you will get an unforgettable gastronomic pleasure. The main thing is to mix all the components in the correct sequence. In the process of frying, the batter will acquire a golden hue, become crispy, and inside soft, like dough.

• 250 ml of light beer;
• 1 chicken egg;
• 150 g of high-grade sifted flour;
• salt, pepper mixture and spices - to taste;
• feather bow;
• bunch of greens.

Do not forget that we pre-cool all products well. Now we break the egg and carefully separate the yolk from the protein mass. Put the yolk in a separate bowl.

Add a little fine-grained salt, pour in the beer and stir everything well.

Chop the spring onion and add to the egg-beer mixture.

Sift high-grade flour carefully two or three times, and then add portionwise to the prepared mixture.

We start mixing everything. The consistency of the batter should resemble dough for fritters. In a separate bowl with a whisk, mixer or blender, beat egg white well until the formation of a dense foamy mass.

Gradually introduce the foamy protein mass into the prepared batter and stir everything thoroughly.

The batter is ready to use. Pieces first fish fillet breaded in sifted flour, and then rolled abundantly in batter.

The batter will give the fish refined taste and unique aroma. You can add various spices, Provencal dried herbs to it. It all depends on personal taste preferences. Enjoy your meal!

Recipe 6: how to make beer batter for fish

• 50 ml light beer
• 1 bulb
• 1 chicken egg
• 4 tbsp flour
• salt pepper
• vegetable oil for frying
• 1 medium hake

We clean and wash the fish.

We cut the fish into pieces, salt, pepper, leave to marinate for 30 minutes.

We clean the onion, wash it and grind it in a blender.

I put it in a deep container.

Add flour and salt.

Mix and beat in the egg.

We measure beer.

Pour into the batter and mix thoroughly.

Dip the fish pieces on all sides.

We fry the fish in a pan on all sides.

Recipe 7: how to make beer chicken batter

There are quite a few recipes for batter for chicken. Today I want to introduce beer batter. The meat in it turns out unusually tasty. In this batter, you can cook any part of the chicken. But chicken fillet is especially juicy and tasty in beer batter. Try it, very tasty and easy.

• 1 chicken breast(or 2 fillets);
• salt and ground black pepper;
• vegetable oil for frying.

For batter:

• 1 egg;
• 0.5 glass of beer;
• 0.5 tsp spices for chicken;
• 6 art. l. flour.

To prepare the batter, pour beer into a bowl, add spices and an egg, beat with a fork.