*  Exported from  MasterCook  *
                            BEARD'S BEER BATTER
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    Eggs, separated
    2       tb           Vegetable oil
    1 1/2   tb           Salt
      3/4   c            Beer, room temperature
      3/4   c            Flour
   The ultimate batter for deep frying... DIRECTIONS:
   BEER!  Whether it’s ale, lager, pilsener, or stout, is terrific for
   cooking. Beer makes a batter for deep frying and smooths a French onion
   soup.  And what could be more compatible for lunch on a rainy Vancouver
   weekend out on the boat fishing for Spring salmon than a cold beer with a
   hot pastrami sandwich smothered with brown beer mustard?
   This is the late James Beard’s recipe for batter to French fry vegetables.
   Trim your veggies, wash, dry thoroughly, dust with flour, dip into the
   batter, and fry in oil at 360 F. until done.  However, James “missed the
   boat” on this one - it’s far better for deep frying halibut, cod, or any
   other seafood.  The batter puffs up because of the beer’s yeast, fries
   quickly, and as a result, doesn't commit the cardinal sin of seafood
   preparation - overcooking.  I think few of our piscine friends benefit from
   deep frying as a cooking method, but that’s another story.
   To prepare, place flour in a mixing bowl and add egg yolks, salt, oil, and
   beer.  Stir batter until thoroughly mixed.  Cover bowl with plastic wrap
   and allow it to rest in the fridge for at least 2 hours or as long as 24 -
   the longer the better, to a point.  Just before using batter, stir it well
   again.  In a separate bowl, beat egg whites until stiff but not dry; gently
   fold egg whites into batter.  Does 2 lbs. of veggies or 6 fish fillets,
   depending upon their size.
   Makes 4 servings.
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