Beer Batter Recipe

Simple, tasty batter. I added just a little salt to enhance flavor. I use it to make fried shrimp with onion rings on the side. It helps to dust your fish, shrimp, etc. with flour first, then dipping in the batter. Some people have said this batter is too thin; add a little more flour if you like, but note that a heavy batter will fry up very dense and retain a lot of oil.

Great recipie! If you dredge whatever you're frying in flour before you put it in the batter, it helps the batter stick more and makes it thicker.

It turned out wonderfully crispy. Especially when 1 1/2 teaspoon of baking soda was added for that bubbly crust. I also cover the batter with plastic and let it sit in the fridge for an hour so batter can have a little sticky texture. Make sure you dust your fish with a little flour.

I fell in love with cheese curds on a trip to Minnesota visiting a friend. Don't have those here in Pittsburgh, PA so after purchasing some fresh curds online and finding this batter, in about 10 min. I had fresh fried curds that were every bit as good as what we bough at the fair, for a fraction of the price (thank goodness for the internet!). Thank you, great recipe. Easy to make and use. I only used about 1 1/4c of beer and added a 1/2 teaspoon of seasoning salt. As already stated, make sure you flour your food first before you dip and make sure your oil's hot enough for a good fry. The popcorn method's always worked for me if you don't have a candy/fry thermometer. (Drop a kernel in the oil, once it pops, remove and you're ready to fry). Make sure you don't overcrowd your pan and the oil's the right temp (if it's taking too long to cook, falling to the bottom of the pan or sticking try adjusting by not adding so much at once, letting your oil rest and recoup its temp between batches and making sure it's hot enough to start). If your food's burning or your oil's turning brown, your fire's too high and the oil's too hot. burnt oil = burnt flavor so Start with fresh oil and turn down the heat. Also, make sure you have a good oil for high temp. I like grapeseed oil (light, no trans fats and great for skin and hair :) ), peanut or vegetable oil (least fav. is the vegetable but it works)...

I made this to batter Alaskan Whiting. As a family from the UK, we were missing our traditional fish and chips so I went on the search for a good batter recipe. We liked this batter very much. It had a good flavor and covered the fish beautifully. The only thing we found was that it was a bit flat and didn't bubble out the way we like it. This was easily remedied by the addition of a tspn of baking soda. The key to making perfect fried fish is the temperature of the oil. If it is too hot, the batter will burn and the fish will be undercooked. If it is too cool, it will take too long to cook and the fish will be greasy. If it's cooked at the correct temperature (320f), the batter will be golden and crispy and the fish will be cooked through but won't taste greasy. Effectively, the fish is steamed by the heat of the oil cooking the batter, but should be cooked before the oil actually soaks through the batter, which is why the temperature of the oil is so crucial. This is a good recipe and definitely reminded us of home.

I scaled this down to 2 servings and omitted the egg because it called for 1/4 of an egg and I didn't want to waste the rest. Added a pinch of salt and dredged in flour before the batter. It was a thinner batter but it came out Amazingly light and crunchy. So much better than the boxed mixes that you just add beer to! We will Definitely be making this again! Thank you so much! Used cheap Keystone Light if anyone's interested lol.

I have tried this recipe a many times and it is excellent!! The trick is to put enough beer into the recipe to make it a little on the loose side. When deep fried, it gives a very light and crispy coating. The thicker the mix, the thicker the end product, which is too much. The beer you use makes a difference also. I have used Sam Adams Boston lager and Pabst Blue Ribbon. I liked the PBR better as it made the batter lighter. Dredge whatever you are frying and the batter will stick like glue. I fried onions, okre, zucunni, green peppers, potatoes, tilapia, and lake Erie perch. All were just awesome. The batter is simple and easy to make. Make sure the fryer is at 350 before you start frying as a cooler temp takes longer and absorbs more oil. Drain on a paper towel and let cool before eating.

Made this but I added more salt, smoke paprika, baking powder, oregano and thyme, then let the batter rest for 30 minutes on the fridge. I use it for fish and onion rings, everyone love it!

This is an awesome batter. I've tried to fry fish before with little to no success. This was easy and a household hit. I made the batter as directed. I used cod and blotted it dry with paper towels then add lighly salted and peppered prior to dipping in the batter. Because the batter was thin, I kept it refrigerated. If you like the consistancy of temperura batter, you'll love this. I also used this batter and seasoned it a bit for onion rings.

Thanks for the recipe! I actually used it on some pork chops and they came out great! I took some of the advice of earlier cooks and dredged them in a mix of 1 cup flour, 1 tsp cayenne pepper, 1 tsp garlic powder, and 1/2 tsp brown sugar.

This worked great for fried cod. I added a teaspoon salt to the batter. Perfect with it, I really think it would have been bland without it. All I had in the house was a light beer which really didn't lend any beer taste to the batter, which was ok with me, even though we do enjoy the beer taste in the batter. So use a regular/stout beer if you enjoy the taste or a light beer if you prefer not to taste that. The batter seemed quite thin so I added a couple tablespoons more flour to thicken up just a tad. I suppose cutting back on beer would have worked as well. I followed others advice on dredging the fish in flour prior to dipping in the batter. Not sure if it made a difference or not but the batter stayed put on the fish and finished up with a nice golden coating when fried. This was a light, crispy batter even after sitting, and was not greasy in the least.

I added extra seasonings and a little baking powder and soda. All in all, this is a good place to start from and modify to you liking. I used it to make a mountain of onion rings - and they had just the right amount of light crispiness and huge amounts of flavor!

Very Very Good!!

Great Batter! I used Fosters Ale, which came out very tasty. I used about 2 cups to thin it out enough. I like a thin coating. About half way through I tossed in a 1/2 tsp of cayenne to give it a little kick. This is way better than the other batter recipes I've tried. Thanks.

Made as directed and it really good with the cod. I am making it again and try it on chicken tenders.

Loved it! 😍

WHY IS THERE ONLY 5 STARS !!! Is great will use again, I used 10 oz of beer instead of 8 oz made little thinner

Totally saving this for lazy nights.

Easy, delicious, versatile! I did chicken tenders first then fish for tacos so good!

Great Flavor & Sticks to the Veggies