Weissbier tempura

[rexehuk]

Haven't done a bit of tempura in a long time! As I had a bottle of german weissbeir in the fridge I was curious to see what such a flavoursome beer could do.

The results gentleman? A heart stopping plate of crispy goodness.

I added the cous cous to make myself feel better about such a artery blocking feast, I didn't get to eat much of it.

Recipe:

• 00 grade flour
• Weissbeer (Add enough to make a thick but runny batter)
  
• Coat chicken in salt/pepper
  
• Flour the chicken in seasoned flour (Pepper / Paprika in mine)
  
• Shake off flour
  
• Submerge in batter, then let it drip the excess off
  
• Put in oil

Coated mine in jack daniels sweet bbq sauce.

 

[rexehuk]

Amazing! Batter recipe please.

It's in the original post fool!

Batter for beer tempura is really easy, shove some flour in a bowl, add beer until you have a decent consistency!

I cooked each one for maybe 5 minutes on medium-high heat. The final batch I left in a little longer by accident (you can maybe see some darker ones).

Next time I'll add a bit more salt, but overall they were very tasty! That amount on the plate was 2 x Chicken breast, I had to throw away two chicken cut-offs due to the amount I had made.

The oil was a mix of 90% crisp and dry + 10% stir fry oil to give it a bit of flavour.

If you want a seriously mental tempura (crispy strands everywhere) then make your batter thicker. Just make sure your batter is thicker than something like pancake batter, if it's that watery then it won't work too well.

 

[rexehuk]

And you still haven't.

Tempura doesn't have beer in the batter and it's certainly not made from OO flour. You've made a heavy beer batter, not a light Tempura batter.

Decent effort all the same, mind you.

Tempura is simply flour + liquid, obviously in this case it was beer instead of water (beer tempura > look it up). I used 00 flour over the normal to get a much finer batter, which worked well. The fizz in the beer really helps make the batter extremely light.

The reason why mine was smooth rather than very prickly as some tempura is, was due to my mixing, I went the whole way and whisked it until smooth, rather than leaving it semi mixed to achieve loads of crispy batter.

Try it yourself!

 

[rexehuk]

I think you're all just jealous of my fatty chicken treats!

I think I may well do so. Do you think it would be equally at home with strips of a meaty white fish as it seems to be with chicken?

Can't speak for that as I don't eat fish! But I imagine it would be tasty depending on the type of fish used? If you used prawns it would work well.. that's what the traditional meat is used with tempura.

Tempura batter is just a different gluten level... bitch what you may, batter is batter, just the gluten levels and intensity of mixing determine the end product.

I've made tempura in the past very much like the eastern methods (lots of crispy strands) but was not in the mood for something so fattening on the evening I done it.

Try it, and share any other beers that you enjoy to use to make a tasty batter. I may well try a Belgian duvel or something similar next time.