SC - Beer Batter

[Uduido at aol.com]

In a message dated 97-07-27 20:24:54 EDT, you write:

<<Do you have a recipe for this beer batter ...<snip>>...? 

BEER BATTER
(Not Medieval)

1 egg, beaten
3/4 cp beer
1 tsp melted fat
1cp siftef flour
1/2 tsp salt
3/8 tsp cubeb berries, ground
1/4 tsp galingal, ground

Combine egg, beer and fat. Add flour and salt; beat until smooth. Let stand
30 minutes. TO USE: Heat deep hot fat to 375 degrees F. Dip fish fillet in
bater. Drop carefully into hot fat. Fry 'til costing is light , crisp and
golden brown. Drain on unglazed paper. 

Copyright 1997, L. J. Spencer.

<<Is there any evidence of beer being used in the batter of any medieval
dishes? I know this is a British traditional food, but I don't know if it is
medieval.>>

I do not have any documentation that this is "period". But all of the
ingredients are period. :-) It is a way I am able to serve fish and get it
eaten in what you could term a "medievalish" manner. :-) However, if anyone
knows for sure or has a period recipe that might be interpreted in this way,
please do share.

<<If you are actually mixing your batter using beer, do you prefer a lighter
or a darker beer or does it matter? >>

I always use regular light colored beer for this batter. To my taste darker
beers and/or  ales tend to leave a somewhat more pronounced flavor that
overpowers the delicate flavor of the fish.

Lord Ras

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