Fish batter recipe without beer

471 0 0 0 16 9. We love a fish batter recipe without beer piece of beer-battered fish, but we don’t always want the calories that come with deep-frying.

So we turned to the air fryer to develop a recipe with all the characteristics of the traditional dish—a light, crunchy-yet-airy exterior and a flaky, luscious interior. The secret to this recipe is in the method. Traditionally, the fish would go into a wet beer batter and then cook in hot oil. 834 0 0 0 0 11.

After a dip in the batter, it’s dredged again in the flour. It provides that quintessential fish-and-chips tang, but we’re mostly after the CO2 it contains. As the fish cooks, the bubbles in the beer froth and suspend in the flour, providing a light and crispy texture. Simply spray the fish with it until no dry flour remains.

Using cooking spray during the dredging and air-frying process saves about 150 calories per serving compared to deep-frying. They have a meaty yet flaky texture and tend to stay moist when cooked. It’s important to use pieces that are about 1 inch thick—any thinner and they’ll dry out before the batter turns golden brown, any thicker and they’ll take too long to cook properly. Whisk the remaining 1 cup flour and baking soda in a medium bowl. Coat the basket generously with cooking spray.

Remove the fish and batter from the refrigerator and set a large rimmed baking sheet on the counter. Lightly dredge each piece of fish in the flour-spice mixture, tapping off excess, and transfer to one half of the baking sheet. Using 2 forks, dip a piece of fish into the batter, letting excess batter drip off, then place in the flour-spice mixture, gently flipping until well coated. Once all the fish is coated, spray the top side with cooking spray until no dry flour remains. Arrange the fish pieces sprayed-side down in the air-fryer basket, without touching.

The full recipe fits in an 8-quart or larger air fryer. Be the first to rate and review! What did you think about this recipe? Did you make any changes or notes? If it doesn’t appear after 10 minutes, try refreshing the page. Offers may be subject to change without notice. Salt-cured ox, the barrel of beer and other food from Lithuania being sent to the feast of the Council of Constance.

Longlasting agricultural and foraging traditions along with a variety of influences during the country’s history formed Lithuanian cuisine. Tacitus circa 98 AD: “they cultivate grain and other crops with a perseverance unusual among the indolent Germans. The 9th-century traveler Wulfstan attested usage of mead among West Balts: “There is a great deal of honey and fishing. The king and the most powerful men drink mare’s milk, the poor men and the slaves drink mead.