BATTER RECIPES
Beer Batter
Mix 1½ cups of flour and 1½ cups of any kind of beer in a large mixing bowl. Cover
the bowl after mixing and allow the batter to sit at room temperature for
approximately 3 hours, then dip food into the mixture before frying*.
Egg Batter
Combine 2 egg yolks, ¾ cup of flour, 1½ teaspoons of vegetable oil, ½ teaspoon of
salt and 1 cup of milk. Mix thoroughly. Add more milk if desired to adjust the density
of the mixture, then dip food into the mixture before frying*.
Egg Coating
Combine 2 whole eggs with 1½ teaspoons of vegetable oil and a pinch of salt and
pepper to taste, then dip food into the mixture before frying*.
Extra Crispy Coating
Beat together ½ cup of milk and 1 whole egg in a small mixing bowl.
In a separate bowl, mix together ½ cup of flour and any of your favorite
seasonings such as salt, pepper, chili powder, garlic powder, etc. Dip
desired food into the wet mixture first, then dip into the dry flour mixture before
frying*.
Bread Crumb Coating
Beat together 1½ teaspoons of vegetable oil and 2 egg yolks in a small mixing bowl.
In a separate bowl, mix together ½ cup of bread crumbs, 1⁄3cup of flour plus any of
your favorite seasonings such as salt, pepper, chili powder, garlic powder, etc. When
ready to fry, dip desired food into the wet mixture first, then dip into the dry bread
crumb mixture before frying*.
*See tips for frying food with batter coating on the previous page.
Beer Batter Fish Fillets
1 cup all-purpose flour 1 tsp. salt
1 tsp. baking powder 1⁄2tsp. dried dill weed
3⁄4cup beer 1⁄2cup milk
2 eggs 2 lbs. cod fillets
2 qts. vegetable oil for frying
• In a large bowl, mix together flour, salt, baking powder, and dill. Add beer, milk,
and eggs; mix well.
• Place fish fillets in batter mixture, coat well, and let stand for 15 minutes.
• Heat deep fryer to 375° F. Place fish in hot oil, and fry until golden brown.
• Cook fish in batches to maintain oil temperature. Serve.
Fried Chicken with Creamy Gravy
1⁄2cup milk 1 egg, beaten
1 cup all-purpose flour 2 tsp. garlic salt
1 tsp. paprika 1 tsp. ground black pepper
1⁄4tsp. poultry seasoning 3 cups vegetable oil
1 cup chicken broth 1 cup milk
1 (4-lb.) whole chicken, cut into pieces
• In a medium bowl, beat together 1⁄2cup milk and the egg.
• In a resealable plastic bag, mix together the flour, garlic salt, paprika, pepper and
poultry seasoning.
• Place chicken in bag, seal, and shake to coat. Dip chicken in milk and egg
mixture, then once more in flour mixture.
• In the deep fryer, heat oil to 365° F until ready.
• Place coated chicken in the hot oil, and brown on all sides. Reduce heat to 325°
F, and continue cooking chicken until tender, approximately 20 minutes. Remove
chicken from fryer, and drain on paper towels.
• Reserve 2 tablespoons of the frying oil and place into a saucepan over low
heat. Stir in 2 tablespoons of the reserved flour mixture. Stirring constantly,
cook about 2 minutes. Whisk in chicken broth.
• Stir in 1 cup milk, and bring all to a boil over high heat, stirring constantly.
Reduce heat to low, and simmer for about 5 minutes.
• Serve immediately with the chicken.
• Repeat with remaining batter.
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