If you prefer fried fish, onion rings, etc., with a light, crispy crust (vs. a denser, crunchy one), Pei has discovered the secret: incorporate beaten egg white into a typical beer batter. Here’s her recipe:

1 1/2 cups all purpose flour
1 T cornstarch
1 T baking powder
2 tsp salt
2 tsp black pepper
1 tsp cayenne pepper (or to taste)
1 bottle of beer
2 egg whites

Mix all the dry ingredients together, add the beer, and stir to mix thoroughly. Beat the egg whites until stiff but not dry. Mix a little of the batter into the whites, then mix that all back into the batter. The mixture of dry ingredients and beer can sit as long as an hour–but beat the egg whites just before frying.

Board Links: Egg Whites for Beer Batter

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