Beer Batter

Take my advice and use a dark beer - Newcastle Brown Ale if you can get it.

You will need:-

1 12oz can beer

1 1/2 cups all purpose flour or wholewheat

1/2 tsp salt

2 tsp Paprika

1 tsp wheatgerm*

1 tsp flax seeds*

*Optional

Flour for dredging, Oil for frying

Directions :-

Pour the beer into a large bowl. Sift the flour, salt, flax, wheatgerm and paprika into the beer, whisking until the batter is light and fluffy.

Heat at least 2 inches of oil in a frying pan or deep fat fryer to around 375F

Dredge whatever you are cooking in batter with flour, shake off any excess and then dip into the beer batter, coating well, and drop them into the hot fat.

When they are brown on one side - normally around a minute - turn and brown the other side.

Drain on paper towels and then serve.

I use this batter to coat fish, onion rings, scalloped potatoes, shrimp, peppers, mushrooms, bitesize chicken, mozzarella cheese and cauliflower. All of these cook very quickly and go great with my chilli pepper jam or spinach dip (other postings.)

This batter can be made up and used straight away or kept in the refrigerator for up to a week.