The Best Beer Batter Recipe
Deep-fried beer battered fish is a popular meal among most people. The batter is golden brown and crunchy, and the fish is delicate and flaky. If you prefer fish and chips on occasion, try this recipe for homemade beer batter.
Beer batter is simple to prepare, and you’ll enjoy how delicious it comes out. Simply select your favorite white fish filets, fry them up, and enjoy!
Contents
Ingredients You’ll Need
- white fish filets
- beer
- all-purpose flour
- cornstarch
- baking powder
- garlic powder
- salt
- freshly ground black pepper
- flour
(Note: Full recipe is at the bottom of the post)
How to Make Beer Batter Fish
- Combine the batter ingredients and whisk until smooth. Allow it to sit for 30 minutes.
- Heat 2-3 inches of oil in a big pot until it reaches 375F. Set aside a big dish or platter lined with paper towels.
- In a small mixing bowl, combine the flouring ingredients and stir thoroughly.
- Dredge two fish fillets in the flour mixture, then gently tap to remove extra flour.
- Dip the floured fish fillets into the batter, making sure they’re well coated.
- Gently place the fillets into the heated oil.
- Cook for 4 minutes on each side, or until medium golden brown.
- Remove the fish and drain it on the prepared paper towels. Continue with the remaining filets, then serve.
Best Beer to Use
The batter may be made with any beer. Keep in mind that if the beer has a strong taste, it will also transfer to the batter. Light beers and lagers with a high carbonation level are always an excellent option.
Should I Put An Egg In My Beer Batter?
Adding an egg makes the dough cakey and chewy. A batter made without eggs is lighter and crisper.
Should I Let The Beer Batter Rest?
Yes, the batter should be rested for at least 30 minutes before using. This permits the baking powder to be activated by the carbonation in the beer, resulting in a crisper and lighter batter.
Easy Beer Batter Recipe
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Ingredients
- 4white fish filets
For the Beer Batter
- 1cupbeer
- 1cupall-purpose flour
- 3tablespoonscornstarch
- 2teaspoonsbaking powder
- 2teaspoonsgarlic powder
- 1teaspoonsalt
- 1/4teaspoonfreshly ground black pepper
Flouring Mixture
- 1/2cupflour
- 2tablespoonscornstarch
Instructions
- Combine the batter ingredients and whisk until smooth. The batter should be free of lumps. Allow it to sit for 30 minutes.
- When you’re ready to fry the fish, heat 2-3 inches of oil in a heavy saucepan until it reaches 375 degrees Fahrenheit, or prepare a deep fryer. Set aside a big dish or platter lined with paper towels.
- In a small mixing bowl, combine the flouring ingredients and stir thoroughly.
- Dredge two fish filets in the flour mixture and gently tap off any excess flour.
- Dip the floured fish filets into the batter, making sure they’re well coated.
- Gently place the filets into the heated oil.
- Cook for 4 minutes on each side, or until medium golden brown.
- Remove the fish and drain it on the prepared paper towels. Continue with the remaining filets, then serve.
FAQs
What is the best beer to make batter?
A beer batter may go with almost anything, but almost everyone thinks that a plain malty lager – think Miller High Life, Grain Belt, or Rainier – works best. Malty English ales, such as an English mild or amber, also perform nicely. As do all Mexican lagers, including the dark ones.
Should I put an egg in my beer batter?
Add in one egg.
Some people skip this step and just use a basic beer-and-flour batter, which works just fine. However, adding an egg to the batter adds body and golden richness, allowing it to crisp up more nicely.
What flour is best for beer batter?
So we combine wheat flour (which turns golden) and rice flour. Baking powder – This is used to make the batter fluffy. Beer’s yeast and carbonation are insufficient to produce the airy-textured batter shell seen in the greatest fish and chip establishments.
Why add vodka to fish batter?
Because vodka is more volatile than water, it evaporates faster, causing the batter to dry out faster and more violently. This results in bigger bubbles and greater surface area, resulting in a significantly crispier crust.
Does the beer matter for beer batter?
To summarize, carbonation and pH are the most important components in producing a superior batter-fried crust, therefore feel free to use bubbly replacements like nonalcoholic beer or seltzer water. CHOOSE YOUR BUBBLE: Any of these carbonated beverages will result in a light, delicate batter-fried crust.
What are the 4 main ingredients in most types of beer?
Though the proportions vary depending on the style, ALL beer is made from grain, hops, yeast, and water.
What makes batter more crispy?
Make use of cornstarch or rice flour.
Michael recommends using cornstarch or rice flour with flour to get the crunchiest batter.
Should I let beer batter rest?
Yes, you should rest the batter for at least 30 minutes before using it. This permits the baking powder to be activated by the carbonation in the beer, resulting in a crisper and lighter batter.