Beer Batter

Beer Batter

A crisp, bubbly batter that clings to fish and vegetables for a light, crunchy fry.

Total 5 min Makes 16 oz Calories 120/serving

Dietary

Vegetarian, Pescatarian, Dairy free, Nut free, Kosher

Allergens

Eggs, Wheat

Cold beer and a light hand with mixing keep this batter airy and crackly-crisp once fried. It works equally well for fish fillets, onion rings, or vegetables, and the carbonation does most of the work creating a delicate, lacy crust. Whisk it together just before frying for the best rise and crunch.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup cold beer, lager or pilsner
  • 1 egg

Method

  1. In a medium bowl, whisk together the flour, baking powder, salt, and black pepper.

  2. Add the cold beer and egg to the dry ingredients and whisk just until combined; a few small lumps are fine. Avoid overmixing, which can deflate the carbonation and make the batter dense.

  3. Let the batter rest for 5 minutes at room temperature before using, so it can thicken slightly.

  4. Dip fish, vegetables, or other items into the batter, letting excess drip off, then fry immediately in hot oil until golden and crisp.

Rate this recipe

★ 4.1 (1)

Beer Batter

Cold beer and a light hand with mixing keep this batter airy and crackly-crisp once fried. It works equally well for fish fillets, onion rings, or vegetables, and the carbonation does most of the work creating a delicate, lacy crust. Whisk it together just before frying for the best rise and crunch.

5 min 16 oz 120 cal

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup cold beer, lager or pilsner
  • 1 egg

Method

  1. 1

    In a medium bowl, whisk together the flour, baking powder, salt, and black pepper.

  2. 2

    Add the cold beer and egg to the dry ingredients and whisk just until combined; a few small lumps are fine. Avoid overmixing, which can deflate the carbonation and make the batter dense.

  3. 3

    Let the batter rest for 5 minutes at room temperature before using, so it can thicken slightly.

  4. 4

    Dip fish, vegetables, or other items into the batter, letting excess drip off, then fry immediately in hot oil until golden and crisp.