Ethanol concentration in batters prepared with alcoholic beverages was measured upon deep frying, using static headspace GC-MS. The concentration decreased dramatically during the first two minutes of frying resulting in a concentration of maximum 0.28 ± 0.03 g/100 g. Frying for another two minutes had an insignificant effect on the concentrations. The measured concentrations resulted in 0.14 g ethanol per serving, which is considered very low and not problematic for human consumption. When the batter was fried as a coating for fish, the concentrations were slightly higher than when fried alone, namely 0.69 ± 0.21 g/100 g after two minutes of frying.
Snitkjær, P., Gregersen, C., & Petersen, M. A. (2018). Retained ethanol in fried batters prepared with alcoholic beverages. International Journal of Gastronomy and Food Science, 14, 77–79. https://doi.org/10.1016/j.ijgfs.2018.10.003