If you never used beer instead of milk or water to make fish batter, you should definitely try it. The advantage is that alcohol evaporates more quickly than water, so the fish will be ready faster and the crust will turn out crispier too. No need to worry about the alcohol content either - it evaporates during the frying process, and all that will be left is a juicy fish in a perfectly crisp crust. This simple recipe will show you how to make beer-battered white fish at home in less than an hour.
Go to BabaMail
