Mexican beer batter

Mexican beer batter

By
From
Cantina
Makes
500 ml
Photographer
Chris Middleton

This batter is perfect for coating fish for tacos, where the crunch of the batter is essential. This recipe is terrific because it can be prepared in advance and doesn’t lose its stability or frying ability.

Ingredients

Quantity Ingredient
10g fresh yeast
250ml pale ale
1/2 teaspoon white vinegar
150g plain flour
pinch sea salt
pinch sugar
pinch saffron powder

Method

  1. Crumble the fresh yeast into a small bowl. Pour in the ale and vinegar and stir to dissolve the yeast.
  2. Sift the flour, salt, sugar and saffron powder together into a medium bowl. Make a well in the centre and pour in the yeast mixture. Whisk well to combine.
  3. Strain through a fine-mesh sieve. Cover with a clean tea towel (dish towel) and set aside in a warm place for 10 minutes, or until the batter is aerated and increased in size.
  4. Whisk the batter once more before using.
  5. Mexican beer batter can be made in advance and stored in the refrigerator in an airtight container for up to 2–3 days.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again