Basic Beer Batter for Fish Fingers and Squid Rings
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Yield: approximately 480 ml
5 ounces / 140 grams All purpose flour
2 tbsp / 24 grams Baking powder
1 egg
12 ounces / 360 ml Beer
Salt and pepper
1. Sift together all dry ingredients.
2. Add the egg and beer, mix until smooth.
3. Season with salt and pepper
4. The batter is now ready to use to coat shrimp, clams, oysters, fish or squid.
To prepare the fish and squid season it with juice of calamansi or lemon with salt and pepper.
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This comment is not about this menu. Just doesn’t know how I can request for an authentic “Pandesal” recipe. Have a lot on other sites, tried some of them but non is a success. Can you feature “pandesal” in your Chef TV show and post the recipe here? Thank you and more power to your show.
Comment by Marites November 9, 2007 @ 4:39 ami find egg in batter is not essential, but the beer or lager must be ice cold
Comment by bob armstrong January 5, 2008 @ 5:49 pm