Fried mushrooms in beer batter

Ingredients for 4 servings:

• 1 kg mushrooms, fresh
• 2 lemons
• 2 tbsp vinegar
• 1 tsp sugar
• 500 g clarified butter
• 300 g flour
• ½ tsp salt
• 2 tbsp oil
• 4 eggs
• 300 ml beer

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For the batter, separate the eggs. Whisk the flour with salt, oil, egg yolks, and beer until smooth; the batter should be thick enough to coat the mushrooms well. Let it rest for 30 minutes. Meanwhile, clean the mushrooms. Bring the salted water, juice of the 2 lemons, vinegar, and sugar to a boil in a saucepan. Blanch the mushrooms for a few minutes, remove from the pan, and immediately cool in ice water, then drain. After the batter has rested, beat the egg whites until stiff and fold into the batter. At the same time, heat the clarified butter in a saucepan. Dip the mushrooms one by one in the batter, add them to the fat, and fry until golden brown. Drain on kitchen paper and serve quickly. Serve with remoulade or garlic dip! Tip: You can also replace the beer with milk.