"An eggless batter does the exact opposite of that. Without the egg clumping up the texture, your fish will come out of the frying pan with a much thinner coating."
"For crispy-fried, British-style fish, an egg-free beer batter is exactly what you need. Not only does the beer brown incredibly well thanks to its sugar content, but it also adds a malty, slightly savory undertone."
Eggs in batter can create a heavy, doughy texture that detracts from the crispiness of fried foods. An eggless batter allows for a thinner coating, resulting in a lighter, crunchier exterior. Beer serves as an excellent substitute, providing a malty flavor and aiding in browning due to its sugar content. The right type of beer, such as a lager, contributes to the desired crispiness with its light texture and carbonation, enhancing the overall quality of fried fish.
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