Steps to Prepare Beer Battered Rock Shrimp

Easy Beer Batter

Heat oil in a high sided frying pan until the handle end of a wooden spoon bubbles when inserted.

Recipe Summary Easy Beer Batter

First rule of beer batter: Beer batter is not complicated, it should only contain beer and self-raising flour. Second rule of beer batter: The beer should be cold. Third rule of beer batter: You DO NOT need to sift the flour and don't over-whisk it. A few lumps actually makes for a better texture. Fourth and most important rule of beer batter: It is important to choose the correct beer according to what you are going to cook. As any ingredient ranges in texture and taste, so does beer.

Ingredients | Beer Battered Rock Shrimp

2 cups self-rising flour

1 (12 fluid ounce) can or bottle beer

Directions

Whisk flour and beer together in a bowl until batter is just combined; batter will be lumpy.

You can add some freshly ground spices to the batter to give a flavour kick if you like. Try deep frying fish in a beer batter laced with cumin, coriander, and paprika to give a Moroccan direction. Serve it with a Moroccan zucchini salad and yogurt.

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Press meat or vegetables into flour to coat, shaking off excess; dip into beer batter. Fry in hot oil in batches until golden brown. Drain on paper towels and season immediately with salt.

Info | Beer Battered Rock Shrimp

prep: 5 mins total: 5 mins Servings: 4 Yield: 4 servings

TAG : Easy Beer Batter

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