To hell with the diet, there are times when fresh fish just screams for a light, crunchy beer batter. If you are looking for a fool-proof, instant, mouth-watering golden batter that cracks like a potato chip, makes you look like a master chef and pleases any crowd, then get yourself down to your nearest supermarket and pick up a packet of Fogdog.
Try dribbling the batter in to make extra crunchy taste-bits!
I’ll start with a disclaimer. This is not an ad, nor a paid or sponsored article. This is such an awesome product we owe it to you to give it the nod and hook you up.
Having used Fogdog for a few years now, there are a few things to note to get the best out of these sealed bags of heaven.
Why is this product so good?
Firstly. It is super simple to make anywhere, on the fly. Just mix half a bottle of beer with a full bag, stir with a fork, and bingo.
No clumping, no tricky measurements, no leaving to set for hours in the fridge, just mix and fry.
The results are consistent and the fish always tastes great.
YUM! The Fogdog is almost always a big hit with the kids
Fresh blue cod being cooked in the galley on board an overnighter. Nothing better
What are the tricks?
Follow the advice on the packet and you can’t go wrong. However, here are a few tips from experience.
1) Make sure you use rice bran, or high heat deep frying oil.
2) You can use a whole bottle, then sieve the oil back into its bottle for next time.
3) If you can’t measure the oil temperature (we never do) just get it up to a good heat and drop a bit of batter in to test. It should immediately float to the surface and bubble briskly without burning.
4) Cook in lots, drain in a sieve and pop into a bowl with paper towels while you cook another round
5) Make the beer you use a cold one, drink the other half whilst cooking. Mandatory chef’s bonus.
6) I like to roll the fillets in flour first, to help the batter stick to the fillet, but this is a personal choice.
7) Use a fork poked through the very tip of a fillet to transfer from batter bowl to oil. As you lift the fillet out, let the batter drain off a few seconds first to keep the amount on the fillet light.
If you happen to be a gluten free type, the gluten free mix is made to order. However, we love to use this batter for a change on occasion due to its slightly different nature.
The gluten free version uses cold carbonated water instead of beer, and cooks up a much lighter colour. It does turn out VERY crunchy and you certainly don’t need to be gluten averse to enjoy.
