We’ve long wondered why beer is considered an ideal batter ingredient, and the discerning eye of science has finally come to our rescue. Scientific American has done a thorough breakdown of what makes beer batter better, which is a good thing, because properly done fish and chips should never be taken for granted. Below, our breakdown of Scientific American’s breakdown.
1. Beer is bubbly: When a batter mixed with beer is put into the fryer, the bubbles froth up and expand the batter, giving it a better texture. Beer’s creamy head ensures the bubbles don’t burst immediately.
2. Foam is a good insulator: The foam in beer tends to absorb the oil’s heat better, allowing the batter to heat up to around 130 degrees Celsius (perfect for Maillard reactions, which are responsible for golden brown-ness), while the food cooks gently inside.
3. Beer cooks faster: Because alcohol evaporates quickly, beer batter doesn’t have to cook as long as a batter made with water or milk. That means the batter gets crisp faster, with less of a risk of overcooking the food.
