Easily the best way to cook your favourite seafood when deep frying. The flavour of a beer batter is so much better than that of any other batter.
Here I've fried some white fish fillets and prawns. You could use scallops, calamari, flathead fillets etc. Ensure if using frozen seafood that it is dried on some absorbent paper to help the batter stick.
Preparation Time: 8 minutes
Cooking Time: 5 -10 minutes
Makes: Enough batter for at least 1 kg seafood
Ingredients 1 cup self raising flour
3/4 cup beer
2 white fish fillets
2 litres vegetable or canola oil
Sift the flour and salt into a stainless steel bowl. Add the egg into the middle and pour in half the beer.
Whisk the flour into the liquid until it forms a lump free paste. Slowly add more beer mixing it in after each addition. Continue to add beer until a good consistency is reached. It should be thick enough to coat your finger and very slowly drip off, not stay. Refrigerate until needed, a cold batter will crisp up better.
In a deep fryer or large sauce pan heat oil to 180c.
Place the extra flour onto a plate and dip your reasonably dry seafood into the flour, coating the entire piece.
Dip floured seafood into the batter and coat entirely, gently wipe on the side of the bowl to remove excess batter.
Then place in hot oil.
Cook until it is nicely coloured and crisp. Place on absorbent paper to drain excess oil off for only a moment.
Serve immediately with French fried chips http://recipeyum.com.au/perfect-homemade-french-fries/ and your favourite sauce.