Chef TV


Basic Beer Batter for Fish Fingers and Squid Rings
October 20, 2007, 9:37 am
Filed under: Cooking Basics, News

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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2 Comments so far
Leave a comment

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

i find egg in batter is not essential, but the beer or lager must be ice cold

Comment by bob armstrong




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