Im writing from Turkey/Istanbul. My problem is when I make the batter for fish and chips with beer it get loose in 10-15 min. Therefore how can I get the right batter for long term use? Is there any solution or recipe that you can give me... I use flour and beer then I fold it in egg whites.. It is perfect for 10 min then the problem starts...
thank you
Answer Cihan, thanks for your question.
One thing that will help is to make sure the batter is cold. Put the batter in a bowl then put that bowl inside a bigger bowl that has ice in it.
