Beer batter

Ingredients

• Beer 175mL
• Flour 150g
• Egg 1
• Water 500mL

Method

1. Sift the flour into a bowl and make a well
2. Pour the beer into the well gradually and whisk it to prevent the forming of lumps
3. Whisk in the egg and the seasoning, then add the water, Rest it for about 30 minutes prior to use.

Note: If the batter is used for savory dishes, you can add salt, pepper or chopped herbs into it. If it is used for sweets, you can leave it plain or you can add some sugar, cinnamon or other spices to it too.

Fun facts: The exact origins of the beer batter are unclear, but many United Kingdom historians trace its origins to the Sephardic Jews who immigrated to England in the 17th century and used it to make fish and chips.