Remember in the Deep Fried Heaven post I told you how I’ve always used “Drakes Mix” as a coating for chicken, fish, shrimp, onion rings, etc.? The ingredient label isn’t too terrible, but it’s just one more box that I wanted to get rid of in my pantry. Well last night we were making a fish and chips dinner and I finally nailed my homemade beer batter!
Homemade beer batter:
- 1/4 cup cornmeal, organic if you can find it to avoid GMOs.
- 2 cups flour of your choice, I used unbleached white last night just to be sure I could pull it off and have it taste right, but next time I’m trying it with sprouted flour.
- Organic seasoned salt to taste – I used a lot.
- About half can of beer or water.
Mix well until you get just the right consistency, you may need more or less liquid. If it’s too thick your food will have a thick “bready” coating, if it’s too thin the batter won’t stick well when frying. All these amounts are a total guess because I just poured everything in. I never gauge the amounts right and always make more, and then have some leftover.
- Remember that the oil you use to fry in MATTERS! I use tallow and love it – it doesn’t make me sick like the nasty vegetable oils do, and doesn’t leave that disgusting film in my mouth. (Where to buy tallow or how to render it yourself.)
- The temperature you use to fry in also matters! You’ll want to be careful not to go over the smoke point no matter what oil you’re using. If you hit the smoke point then all the benefits of your healthy oil will be lost and the free-radicals will take over! At this kitchen gadgets post you can read about my fun new kitchen appliances that prevent the oil from going over the smoke point. It was just too tricky to keep it the right temp when cooking in a big pan on the stove. I ended up throwing out some of my precious tallow after the last time we made fried food.
- A healthy potato chips recipe and the liver recipe that I got by my family with NO ONE knowing is coming soon!
- Welcome Tasty Tuesday and Blessed with Grace readers!
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{ 9 comments… read them below or add one }
Sheila 02.08.10 at 3:56 pm
Sounds awesome, Kelly… but how much is “a lot” of seasoned salt?
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KitchenKop 02.08.10 at 4:02 pm
Good question, I’m not a very detailed cook am I…?!
Maybe 1 teaspoon??
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KitchenKop 02.08.10 at 4:03 pm
No, that’s probably too much. Start with 1/2 t. and you can always sprinkle some on top after it’s cooked if it needs more.
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Niki 02.08.10 at 5:02 pm
Cool! I love that feeling you get when you’ve been trying something in the kitchen and finally get it right. I’m going to try this with some salted cod and make batter-fried “saltfish” for my husband, just like we had on our honeymoon in the Caribbean! So… now I just need to get some tallow…
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Ann Marie @ CHEESESLAVE 02.09.10 at 7:14 am
Kel, what is seasoned salt exactly? Doesn’t that have MSG?
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KitchenKop 02.09.10 at 7:33 am
Ann Marie,
My seasoned salt is organic and has: sea salt, organic paprika, organic cane sugar, organic garlic, organic onion, organic celery, organic oregano, organic turmeric, and silicon dioxide-”an anti-caking agent”.
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Ro 02.21.10 at 2:44 pm
I’m looking for an onion ring recipe where you soak the onion rings in beer and vinegar, refrigerate for 2 hours, then dip in beer batter and fry.
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KitchenKop 02.21.10 at 2:59 pm
Hmm, I wonder how that makes them better? If you try that with this beer batter recipe, let us know how they are!
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Ro 02.22.10 at 7:06 am
Soaking the onion rings in beer, vinegar, salt and pepper almost cooks them. It softens the rings somewhat and gives additional flavor.
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