Beignet dough - perfect for Fish 'n' chips
Recipe for classic beer batter
When deep-frying fish and vegetables, the goal is to achieve the crispiest batter around your ingredient.
Our beer batter/beignet dough is perfect for dishes like fish ‘n’ chips.
Servings: Portion
Classic Beer Batter
Beignet dough – perfect for Fish ‘n’ chips
Ingredients
- 250 gram Wheat Flour
- 5 gram Coarse salt
- 28.4 gram Butter Melted
- 200 gram Water Lukewarm
- 150 gram Beer
- 14.2 gram Vodka
- 2 egg white
Instructions
- Put flour and salt in a bowl and stir together.
- Melt the butter in e.g., the microwave.
- Add beer, water, vodka, and melted butter to the bowl with flour and salt. Mix well until there are no more lumps in the dough.
- Place the dough in the fridge for at least 1 hour before using it.
- Beat the egg whites until stiff and fold the stiffly beaten egg whites into the dough just before using it.
- The dough is now ready to use.
