Beercloth The word claret comes from France "clair" - means a liquid dough enveloping a variety of foods before roasting, a kind of breadcrumb. Thanks to the batter, the products retain their shape, taste and do not become harmful from the frying in the oil; besides this, the dessert is of great aesthetic importance in cooking, as the odd pieces of fish, vegetables or meat acquire an appetizing appearance thanks to a golden crust. If you are worried about the figure, you can always remove this crust. The basis of batter is flour and eggs, which are diluted with milk, water or other liquid to a creamy state. The viscosity of the batter determines the thickness of the crust - if the clay is liquid, the crust turns thin and crisp, the thick duster forms a dense "bread" shell. If you need to cook eggs without adding eggs, for example to a post, use the recipe for battered beer. It is preferable to choose a light beer, since the dark beer will give the batter a bitter taste. Before frying, the claret should be cold, so take care of it in advance and leave it in the refrigerator for an hour and a half, in this case, the dough will better stick to the fried pieces, which before that it is desirable to powder with flour or starch.
Ingredients:- Flour, wheat 250 g
- Beer light 500 ml
- Salt 1 pinch
- Pepper black ground 1 pinch
- Step 1 To prepare a beer batter, you will need: flour, beer (light), salt, pepper, if desired, you can add finely chopped greens.
- Step 2 Whip all ingredients with a whisk or a mixer until smooth.