Beer battered dhu and squid
Submitted by Curndog on Thu, 2016-12-29 14:30
Alright guys I know this should probably be in the cooking and recipe forum but I figure more people read this forum and I need a good recipe tonight! If anyone could give me there best beer batter recipe would be greatly appreciated. One big question I have is do I use self raising flower or plain? Got fresh dhu and squid to cook. Thanks heaps!
.thumbnail.JPG "Fish eat fish world out there")
teamjelly
Posts: 47
Date Joined: 27/07/16
Mate I just get the packet
Mate I just get the packet stuff from Woolworths (cheating but is premo) Add beer instead of water, coat in plain flour before dunking in coating. Great for the camping box aswell.
Give a man to fish and he'll eat for a day, Teach a man to fish and he'll sit in his boat and drink all day...
Moking
Posts: 1252
Date Joined: 30/05/12
I've just finished preparing
I've just finished preparing a batch of squid to cook tonight. These are soaking in a thin layer of milk with a sprinkle of Lemon/Pepper seasoning.
Then cook as they are,(no other preparation) on hot BBQ plate,will need no longer then three min's to cook,turning quickly as cooking.
I wouldn't do the squid in a beer batter anymore,after this easy prep and cooking method.
Enjoy.....
My Dad taught me how to Fish-Thanks Dad.(RIP)
sea-kem
Posts: 15021
Date Joined: 30/11/09
Always plain flour, I just
Always plain flour, I just dip fish in egg then flour. It keeps the moisture in beautifully but this is only for fish that has been frozen. Anything fresh then straight in the pan with butter.
Love the West!
Mitch88
Posts: 181
Date Joined: 23/09/14
Self raising flour no
Self raising flour no problem.
Pour whole stubby of beer into bowl and add self raising flour Whilst whisking until batter consistency.
Add pinch of lemon pepper to batter. Keep batter as cool as possible before cooking.
Done some squid in FLour then egg and milk mixed together and then into panko crumbs, very nice aswell.
Squid cooks very fast don't cook to long as it will go rubbery
The Saint
Posts: 473
Date Joined: 30/01/13
Hey Curndog, For a nice easy
Hey Curndog,
For a nice easy beer batter try this:
pour 1/2 a stubby into a bowl
add one egg and beat well
add self raising flour mixing as you add, continue until you get the consistency you want (I prefer a little bit runny rather than too thick)
add some ice cubes to the mix and put in the fridge to get nice and cold,
When ready to cook, make sure the oil is nice and hot, dip fillets in plain flour , shake of excess and dip in batter mix.
Just a couple of fillets at a time, don't do too many at once as you lose the heat in the oil.
Remove when golden brown.
Let us know how it goes,
Cheers
Curndog
Posts: 449
Date Joined: 21/11/16
Thanks guys
Thanks heaps for all the replies guys I think il give the saints recipe a crack and Mitch88 squid. Just taken screen shot off all the replies so I will give them all a go! Legends
Yewiefish85
Posts: 792
Date Joined: 02/01/11
Bugger the batter!, Panko
Bugger the batter!, Panko crumbs for me
timmy k (not verified)
Posts: 16
Date Joined: 01/01/70
Agree
Panko is the bomb!
Moking
Posts: 1252
Date Joined: 30/05/12
Thanks Guys- I'm even going
Thanks Guys- I'm even going to try that with the next lot of squid!
Never heard of it, but done the research on Panko- looks good!
Cheers.
My Dad taught me how to Fish-Thanks Dad.(RIP)
tot
Posts: 1162
Date Joined: 31/01/10
Try
Rice flour , egg wash , mix of approx a cup panko , tablespoon mustard seeds and some finely grated parmesan cheese.
Shallow fry 1.5min a side.
Dont forger the aioli sauce
Reverse cycle a/c supply and install - Ducted and wall splits
Curndog
Posts: 449
Date Joined: 21/11/16
The saint
Not sure I will be experimenting to much with my beer batter after I just cooked up the saints recipe.... Amazing! Thanks mate
Moking
Posts: 1252
Date Joined: 30/05/12
Common ...you must of taken
Common ...you must of taken a pic! lol
Glad you enjoyed.
My Dad taught me how to Fish-Thanks Dad.(RIP)
timboon
Posts: 2961
Date Joined: 14/11/10
You've been given enough
You've been given enough info above i'm not going to give you another way of doing it but definately keep the batter cold as The Saint has suggested.
Helps keep it a thin layered batter instead of a thick layer that kinda spoils it.
Be sure to drip a bit of batter in the oil to check the temp then your'e right to go...
mikegonefishing
Posts: 65
Date Joined: 15/07/15
Sorry I know you wanted it
Sorry I know you wanted it for last night. Whatever recipe you use for your batter, add a dash of tumeric. Depending on your batter size, but if you've made about 300-500ml batter then add less than half a teaspoon of tumeric. It's pretty strong stuff. It will give your batter a nice golden colour.
Plus my Indian friends say tumeric is really good for you!
timboon
Posts: 2961
Date Joined: 14/11/10
And also one last thing even
And also one last thing even though like Mike says it was for last night...
When you have your squid tubes - Instead of cutting all the way through the tube to create squid rings cut virtually through but leave like 2cm of tube intact.....
Heaps less mucking around trying to batter/deep fry each individual ring and plus it looks pretty smart as the tubes kinda fold back a bit and give this "I know what i am doing with my squid" look for all that are waiting for the feast....
Curndog
Posts: 449
Date Joined: 21/11/16
Thanks for the tips
thanks for all the helpful tips guys