Batter for Seafood, Fish, and Shrimp

Ingredients

• 2 cup all-purpose flour
• 1 tsp Knorr Suiza bouillon powder
• 0.75 tsp garlic powder
• 0.5 tsp baking powder (Royal)
• 0.75 tsp onion powder
• 0.75 tsp ground black pepper
• 1 egg (Use both the egg white and yolk.)
• 1 tsp mustard
• 1.5 cup beer (Can be replaced with water or milk. Reserve approximately 75 ml extra to adjust the consistency if necessary.)

Steps

1. 1

   Place the flour in a large bowl. Add the Knorr Suiza bouillon powder, garlic powder, baking powder, onion powder, and ground black pepper.

2. 2

   Mix all the dry ingredients with a whisk or spoon until the spices and baking powder are evenly distributed.

3. 3

   Add the whole egg, including the white and yolk, and add the mustard.

4. 4

   Pour in approximately one cup of beer and begin mixing. Gradually incorporate the remaining beer until the ingredients are combined and a smooth batter forms, without large lumps.

5. 5

   Check the consistency. The batter should be fluid enough to coat fish or shrimp, but thick enough to adhere to them. If it is too thick, gradually add a little more beer, water, or milk; the video mentions reserving approximately 75 ml for this adjustment.

6. 6

   Cover the bowl and refrigerate the batter for approximately 10 to 15 minutes to rest before using.

7. 7

   Dip the fish fillets, shrimp, or onion rings into the batter and fry them according to the corresponding preparation until the coating is golden, crispy, and fluffy.

Notes

The recipe provides the batter; it does not specify the oil or the frying method, temperature, or time. Adjust the amount of liquid according to the desired thickness. The batter can be used for fish fillet tacos, shrimp, and onion rings.

Nutrition per serving

• sauce or mixture
• seafood
• fish
• shrimp
• fried
• crispy
• Mexican
• for tacos