Beer Batter and Beer
This week has been quite a busy one and haven’t been able to get a recipe out on my usual Tuesday schedule. Keeping on schedule is for well adjusted people anyways. The weekend, the time when internet usage drops off, is clearly the best time to post a new recipe. It may be actually. Because we are frying up some veggies this weekend.
I chose to fry some acorn squash and some sweet potatoes in this frying session. It is quick and relatively easy to fry and requires very little maintenance. I originally attempted to fry up some drumsticks first, however, was not enjoying the process. I recommend if you fry up some meats, you sous-vide it up first. This will allow you to fry up your meat for few minutes instead of 20 minutes. Since our meat is already cooked through, we don’t have to worry about cooking the meat. We just have to worry about getting that batter golden.
If you choose to go with your own beer in this recipe, I recommend sticking with an IPA at the very least. It goes without saying that fats and IPAs go hand in hand. If you were to use something with more wheat, that would interfere with your dashi. We want that umami flavor so covering the dashi is a no go. I suppose you could simply use a lager and it would turn out fine. However, the it wouldn’t add or take away anything from the recipe. It certainly would be better than using straight up water, but not by that big of a margin. For this recipe, I chose Last Stand Brewery’s Smash IPA. And yes, as the name suggests, it will indeed smash you in the face the moment it touches your lips. It is bold. We like bold over here. Perhaps too much. But that is another story. The hops from the beer levels out the fats and saturated goodness and dashi adds that umami I am looking for.
- In a medium bowl, beat the egg white. Add your dashi to your IPA and shift together. Add your flour, and savory Smash IPA mix and lightly beat for 20 seconds. That is it. Prepare your veggies or meats for frying.