Frying Fish & Beer
This column launches into a rather long history of beer in response to the simple question:
I love fish tacos, and I have a great recipe that calls for a beer batter. What exactly is the beer supposed to do, and is there a non-alcoholic substitute?
I think would’ve been rather annoyed if I’d asked the question. However, I didn’t, and the answer is entertaining and informative. For example, I learned that Queen Elizabeth had beer for breakfast.
Jim Coleman does eventually get around to answering the question halfway seriously, though. Beer reduces the absorption of oil when frying fish, because the alcohol makes the fish fry more quickly and creates a hard surface layer. Beer also has tenderizing properties, and the yeast makes the batter lighter and puffier. Plus, you have the pleasure of the taste of beer.
