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Egg Whites for Beer Batter

Pei Jun 26, 2006 07:18 AM

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.

  1. yayadave Jun 26, 2006 12:31 PM

    I use a recipe of 1 C flour, 1 C beer, and 1 egg. Can you post your recipe?
    Also, can we call you or think of you as "Peeei" just for old times sake?

    1. Pei Jun 26, 2006 04:41 PM

      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.

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