Using beer instead of water in your batter recipe adds some unique touches that only beer can produce. The beer’s bubbles create a lighter, fluffier crust that is crisp and flavorful on the outside, leaving the portion inside tender and juicy. This recipe from the 2016 Cooking with Beer special issue lets you use your own creativity—the type of beer you use will enhance the flavor and potentially change the color of the batter.
Active preparation time: 25 minutes
Total time: 25 minutes
Serves: 2–3
Creamy Whole-Grain Mustard
½ cup (118 ml) whole-grain mustard
1 cup (237 ml) sour cream
1 cup (237 ml) mayonnaise
2 Tbs (30 ml) honey
½ cup (118 ml) buttermilk
Salt
Black pepper
In a small bowl, combine the mustard, sour cream, mayonnaise, honey, and buttermilk and mix well. Season to taste with salt and pepper.
Beer Batter
1½ cup cake flour
1 tsp kosher salt
½ tsp black pepper
½ tsp cayenne pepper
½ tsp baking soda
12 fl oz (355 ml) beer
In a medium bowl, combine all the dry ingredients and mix well. Then add your favorite beer, mixing all the ingredients well.
Oyster Mushrooms
1 qt (946 ml) blended oil (80% vegetable oil, 20% olive oil) for frying
1 lb (454 g) oyster mushrooms
Salt
In small pot, heat the oil to 350°F (177°C). Once the oil is ready, coat the oyster mushrooms generously in the beer batter and carefully place the mushrooms in the hot oil. Once the oysters are golden brown and crispy, remove them from the oil, drain them on paper towels, and season to taste with salt.
Beer Suggestions: Carbonation and a bit of tang add a flavorful kick to these mushrooms. Try Destihl Counter Clockweisse (Bloomington, Illinois), Creature Comforts Athena (Athens, Georgia), or Funkwerks Dry Hopped Provincial (Fort Collins, Colorado).
PHOTO: MATT GRAVES