Many requests have come in for a beer batter recipe, so I thought I would make it the topic of this month's newsletter.
Beer batter is by far the best for deep frying - it gives a lovely, light and crunchy batter.
An important point to remember when deep frying fish (or any battered food) is not to overcrowd your pan.
If you do, then there is a type of 'steaming' effect and the batter will end up soggy rather than crispy.
Another thing to bear in mind is that you need to let the batter rest for 30 minutes to an hour after you have made it - then give it another beating to get more air incorporated - this also adds to the crispiness.
The recipe for beer batter is here
There are further batter and fried fish recipes on the navbar at Fried Seafood.
Some of you may know that I also write a herb website.
I have recently uploaded a 2 part eCourse 8 Essential Culinary Herbs.
It is a thank you for subscribers to my Herb Guide Newsletter.
If you want a copy, go here and subscribe - that starts the process that will take you to the page where you can request your copy.
You can unsubscribe from the newsletter afterwards if you want to - but I'd like to think that you won't :-)
To see recently added or updated pages, please visit the seafood recipe blog which is an update for the find-a-seafood-recipe website, listing the last 25 pages to be built or updated.
If you have a question about this topic - or any topic - then please go here where you can ask your question and I will answer.
I hope you are all well and I will be in touch again soon.
All the best