The Texas BBQ Forum

I has been a very long time since I used a wet batter for frying, mainly Beer Batter. So I fixed that today with some Tilapia and Shrimp that needed cooking or chunking. Lawdy Lawdy I had forgotten how crispy (aka crunchy) the fried batter was. Wiffy loved it and except for sticking real bad to the pan when frying, it was a good choice.






1 cup flour or seafood breading (I used some that Wild Bill had sent me last year)
1 tsp of baking powder
1/2 tsp of salt
1 cup Beer

whisk dry ingredients together and then slowly add beer - - - - mix thoroughly and dip fish/etc into the batter, shake off excess and fry in hot oil/grease

Come on with the shrimp.

Actually, Pal, as far as the wiffy and I were concerned today, the fish was better in that batter I really prefer my shrimp grilled or blackened and not "battered" - - but that's just MOI

OldUsedParts wrote:Actually, Pal, as far as the wiffy and I were concerned today, the fish was better in that batter I really prefer my shrimp grilled or blackened and not "battered" - - but that's just MOI

I said that because I'm not a tilapia fan, but you can serve me shrimp just about any way.

this was snow white, mild and juicy with that awesome crunchy outside

Fish fry at OUP’s House!


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Woohoo!

I like how you Fry my friend.
Looks perfecto.


Bill

What beer do you use emm, I use an Indian lager. Nice crispy batter, can't beat it. We have a fish here called blue cod, it's the best of all fish. I get mine from Stewart island, the further south the colder the water and the better the flavour. Yours looks so good!

Russ

thanks, Y'all, and Pardnah I don't think it matters about the Brew so I used what happens to be in the icebox and in MY case it's the cheapest that HEB had at the time - - - believe it or not it was on sale for $10.99 a 30 pack (hangs head in shame) and I bought all they had in stock which was 3 cases

Darn you "OUP", I've been out of pocket all day and if I had seen this earlier today, guess what I would have been having this evening.

OUP.. You're bringing on another craving for me. These look wonderful

thanks, I do know that I HAVE to figger out how to fry with beer batter and not have it stick to the pan so badly - - - I've always been too cheap to use a deep fryer but I may have to look for a mini-deep fryer - - - with just us two and I do most of the consumption, I don't want to waste oil to fry just a little meal

OldUsedParts wrote:thanks, I do know that I HAVE to figger out how to fry with beer batter and not have it stick to the pan so badly - - - I've always been too cheap to use a deep fryer but I may have to look for a mini-deep fryer - - - with just us two and I do most of the consumption, I don't want to waste oil to fry just a little meal

Well sir, fish likes to swim. Unfortunately, when we're frying it, it's already dead. So we MUST assist it! When you put it in the pan, move it around for about 15-20 seconds. This will allow time for the oil to start setting the batter. I tend to use a bamboo skewer to add the fish to the pan when I pan fry. Works like a charm, sir!

I was frying in a sauce pan and the swimming room was nil so that was probably my "duh" for the day - - - however, I do like the skewer idea and just might try that - - - think I'll also fry in a skillet next time