Card 52 from the 2 in 1 International Recipe Card Collection lets you know that beer and deep-fried fish win applause at any time of the year, especially when the fish are dipped in a fluffy beer batter like the one below.
The card also admonishes you to add lemonade or a lemon-flavored soda to your beer, and they recommend 1 part lemon soda to 3 parts beer “a most agreeable formula.” I’m sure your results will vary.
To flatten beer, pour beer into glass or cup and let stand at room temperature until beer loses effervescence, about 3 hours.
Fluffy Beer Batter
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/8 teaspoon white pepper
- 1 tablespoon salad oil
- 2 egg yolks lightly beaten
- 1 cup flat beer
- 2 egg whites stiffly beaten
Mix together flour, salt, and pepper. Add oil and egg yolk and beat well to form thick batter. Stir in flat beer slowly. Place in refrigerator and let stand, covered, at least 3 hours or overnight.
Beat egg whites until stiff peaks form and fold into batter just before frying fish.
To deep-fry fish: Prepare fish for frying: shell and devein shrimp, cut fish fillets and large scallops into 1-inch pieces; drain oysters and pat dry on paper towels. Let fish warm to room temperature or about 70.
Heat oil in deep skillet to 375, using deep-fat thermometer to insure precise temperature. Dip fish and fish pieces in flour, then in batter, and drop into oil a few pieces at a time. Do not overcrowd fryer.
Fish will rise to surface quickly. Cook 3-5 minutes, turning occasionally, until batter is golden brown. Drain and serve warm with lemon wedges and tartar sauce.