Ben Heaton’s Beer Batter

Printemps 2008
food and drink

BY: James Chatto

A crisp, light, greaseless batter for firm fillets of Lake Erie perch. Serve with lemony mayonnaise and your favourite chips dredge with sea salt.

¾ cup (175 mL) tempura flour
1 tbsp (15 mL) rice flour
1 tsp (5 mL) salt
¾ cup (175 mL) Mill Street Organic Lager
1 ½ tsp (7 mL) Iceberg Vodka
Flour for dredging

1. Whisk together all ingredients until well incorporated.

2. Dredge desired frying item in flour and pat dry.

3. Dip into batter and fry at 350°F (180 °C) until golden brown.