Fiji Blond Beer Batter

- ingredients
Ingredients | Amount | Unit |
---|---|---|
EB Seasoned Fish Batter | 8
| oz (wt) |
Fiji Blond 50L Keg | 12 | oz (fl) |
- Recipe Instructions:
- TOOLS: mixing bowl, whisk, 1/6 insert, rubber spatula, large metal serving spoon
- STORAGE: stainless steel insert. Only make enough per each shift & hold in a metal insert.
- HOLD TIME: 4 hours (CCP5)
- YIELD: 20 floz.
- QUALITY INDICATOR: smooth & free of lumps, should just coat the back of a spoon and when you pull a large spoon from the batter (step 3), you should get a thin unbreaking strand from the bowl to your spoon (step 4).
- Procedure
Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.
- 1. Ensure your Fiji Blond Beer is very cold before preparing your batter. NOTE: always use bubbly, fresh beer - this is to ensure an ideal fluffy batter.
- 2. Combine batter mix & very cold beer into a mixing bowl. Whisk thoroughly to ensure no lumps.
- 3. Pour batter into an insert and hold it in the cooler at 35-F-40F/3.5C-4C. (CCP1).
-
IMPORTANT NOTES:
- Use VERY COLD Fiji Blond beer only.
- Batter should be prepared 2 times daily (am & pm).
- Batter must be prepared in small batches to ensure freshness and quality.
- Batter must be thick in consistency.
IMPORTANT TIP:
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ADD CLUB SODA THROUGHOUT THE SHIFT TO KEEP CARBONATION IN THE BATTER - this is what creates the perfect, fluffy batter.