Beer Batter

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking to add a crispy and flavorful twist to your favorite dishes? Look no further than this delicious beer batter recipe. With just a few simple ingredients, you can create a light and airy batter that pairs perfectly with everything from fish and chips to onion rings. The secret ingredient? A generous amount of your favorite beer, which adds a unique depth of flavor. So grab a cold one and get ready to elevate your frying game!

Keywords: beer batter, crispy, flavorful, light and airy, frying

Beer batter recipe details

Beer batter recipe, recipe Rating: 4.5
Number of votes:97

First rule of beer batter: Beer batter is not complicated, it should only contain beer and self-raising flour. Second rule of beer batter: The beer should be cold. Third rule of beer batter: You DO NOT need to sift the flour, and don’t over-whisk it. A few lumps actually makes for a better texture. Fourth and most important rule of beer batter: It is important to choose the correct beer according to what you are going to cook. As any ingredient ranges in texture and taste, so does beer.

Ready in: 10 mins

Ingredients

Serves: 4

• 2 cups self raising flour
• 1 1/2 cup (a can’s worth) appropriate beer

Preparation method

Prep: 5 mins | Cook: 5 mins

1. Pre-heat your fryer to 350 degrees F. You can use a heavy saucepan over a medium heat with a thermometer but a small domestic fryer is well worth the few dollars. I have a Breville fryer, it’s brilliant.
2. In your stand mixer with the whisk attachment, add the flour and beer and whisk. Do not over-whisk as a few lumps adds a bit of extra texture. You can do it by hand.
3. Dredge your ingredient (for instance, fish) in flour, tap to shake off any excess then coat in the batter.
4. Fry for a few minutes or until golden brown, remove from oil and drain on kitchen towel. Season well, immediately.Tip

You can add some freshly ground spices to the batter to give a flavour kick if you like. Try deep frying fish in a beer batter laced with cumin, coriander and paprika to give a Moroccan direction. Serve it with a Moroccan zucchini salad and yogurt.