LCBO Food and Drink Winter 2016

TWISTS  BEER ON THE FRY

ALL-PURPOSE BEER BATTER FOR FRIED FISH, CHICKEN AND VEGETABLES

1 Whisk together pale ale, flour, corn- starch, egg and salt in a large bowl. Let sit refrigerated for 15 minutes. Don’t worry about lumps. Add ice cube into batter just before coating ingredients. 2 Season ½ cup (125 mL) flour with salt and pepper, and place on a plate for dredging. Makes about 3 cups (750 mL) batter

It’s very important when you’re deep-frying to make sure the batter is kept very cold so it becomes crisp when cooked. Refrigerate be- fore using and pop an ice cube in just before dipping the ingredients into the batter. See page 87 for Fried Fish, Fried Chicken and Fried Vegetable recipes.

ALL-PURPOSE BEER BATTER 1¼ cups (310 mL) India Pale Ale 1¼ cups (310 mL) all-purpose flour ¼ cup (60 mL) cornstarch 1 egg 1½ tsp (7 mL) sea salt 1 ice cube SEASONED FLOUR ½ cup (125 mL) flour 1 tsp (5 mL) salt Freshly ground pepper

MUSKOKA DETOUR IPA LCBO 404368, 473 mL, $3.10

Any beer you have on hand will work well in a beer batter, but a good India Pale Ale such as Muskoka Detour adds a touch of something special. It has a strong hoppy flavour that works best with simple foods like these Fried

Fish, Chicken and Vegetable recipes.

40  FOOD & DRI NK WINTER 2016

PRODUCT SHOT BY BRIAN MACDONALD