Japanese Beer Batter
Looking for an alternative to tempura batter? Try this recipe the next time you’re deep-frying cod, haddock, or any fish traditionally used to make fish and chips.
Makes: 1½ cupsHands-on: 10 minutesTotal: 40 minutesDifficulty: Easy
Makes: 1½ cups
- 1 tsp. baking soda
- 1 cup flour
- 3 tsp. lime juice
- 2 tsp. Worcestershire sauce
- Black pepper to taste
- 1 cup cold Japanese beer
- Sift the baking soda into the flour. Stir in the lemon juice and Worcestershire sauce. Add the fresh ground black pepper.
- Slowly pour in the beer and mix until the batter has the consistency of heavy cream. Do not add the entire cup if it’s not needed. Allow the batter to rest in the refrigerator for 30 minutes before using.