Beer makes such a great base for batter because it simultaneously adds three ingredients...carbon dioxide, foaming agents and alcohol...each of which brings to beer different aspects of physics and chemistry to make the crust light and crisp. The bubbly batter can heat up to well over 130 degrees Fahrenheit..the point at which so-called Maillard reactions create golden-brown colors and yummy fried flavors...while the fish gently simmers inside.
1/2 cup of all-purpose flour, 1/4 cup of cornstarch, 1/2 cup of baking powder and a pinch of salt. It's important you mix all dry ingredients before adding the beer. Gradually add 1/2 pint of beer to dry mix and stir, ideally, you want a consistency that's similar to pancake batter. If your batter is too thick, add ice water until you've achieved the desired consistency. Place batter in fridge for 20-minutes. The key to culinary success is cold batter, hot oil and fresh fish.
going to have to try that beer batter ......in the north where I work the camp cook has a good beer batter recipe but won't share it
