Egg Whites for Beer Batter
Is this a novel idea, or was I just on the slow train? I whipped some egg whites to stiff peaks and folded them into my usual beer batter for fish and onion rings today, and wow!
The batter was a lot fluffier and crisper than before, with plenty of air between the outer crust and fish. I already know this batter won't be for everyone, but for people who seek a crisp rather than dense/crunchy beer batter crust, this is really worth trying. Check out the photo at www.chezpei.com .
As a bonus, this gets added to the "Uses for egg whites left over from egg yolk recipes" list that I'm forever compiling. I thawed some frozen egg whites and they whipped up perfectly for this.
LOL, that's a first. The other most imaginative pronounciation comes from CHAddict's friend, who refers to www.chezpei.com as "chess pie's website."
I don't really measure, but the ingredients are roughly:
1 1/2 cups all-purpose flour
1 Tablespoon cornstarch
1 Tablespoon baking powder
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon cayenne pepper (or more to taste
)1 bottle of beer
2 egg whites
Mix all the dry ingredients together, add the beer. This can sit as long as an hour if you need to do a little prep ahead of time. Don't beat the egg whites and add them until just before frying time though. Mix a little of the batter into the whites, then mix that all back into the batter.
I happened to have egg whites in the freezer, but if I had to use up eggs I would try beating the egg yolks into the batter before adding the whites. No promises as to what that'll do to texture, I just hate waste.