Beer batter is a light, crispy coating often used for fried fish, onion rings, and vegetables. It’s easy to make, and it gives fried foods a golden, crunchy texture. If you’ve never made it before, here’s a guide to help you out.
Ingredients You Need
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper (optional)
- 1 cup cold beer (lager or pale ale works best)
Optional add-ins:
- 1 tablespoon cornstarch for added crunch
- ½ teaspoon garlic powder or paprika
How to Make Beer Batter
Step 1: Make sure the beer is cold. Leave the beer in the fridge until you’re ready to mix.
Step 2: In a large bowl, combine the flour, baking powder, salt, and any extra seasonings you want to use. Stir until everything is evenly mixed.
Step 3: Slowly pour the cold beer into the bowl while whisking. Mix until the batter is smooth. It should look like pancake batter.
Step 4: Let the batter sit for about 10–15 minutes.
Best Foods to Dip in Beer Batter
You can use beer batter on many things. Here are some common choices:
- Fish – cod, haddock, tilapia, or any white fish
- Vegetables – zucchini, mushrooms, onions, cauliflower
- Chicken – tenders, nuggets, or strips
- Cheese – cheese curds or thick slices of cheddar
Make sure whatever you’re dipping is dry before you dip it in the batter. Too much moisture can make the batter slide off.
How to Fry Beer-Battered Food
Step 1: Make sure the food you want to fry is dry. If it’s wet, the batter won’t stick well. Pat everything dry with paper towels.
Step 2: Use a deep pan or fryer and heat oil to 350°F to 375°F (175°C to 190°C). If the oil isn’t hot enough, the batter will soak up oil and get soggy.
Step 2: Dip your food into the batter and let the extra drip off. Then place it gently into the hot oil. Don’t overcrowd the pot. Fry in small batches.
Step 3: Cook each piece for 3 to 5 minutes or until it turns golden brown and crispy. Use tongs or a slotted spoon to remove the food and place it on a paper towel-lined plate to drain.
How to Store Leftover Batter
If you have extra batter, you can keep it in the fridge for up to 1 day. Stir it before using again. If it’s too thick, add a splash of beer to thin it out.
Don’t freeze beer batter. It doesn’t thaw well and will lose its texture.
Final Thoughts
Beer batter is easy to make and adds a crispy, golden crust to all kinds of fried foods. The key is using cold beer, not overmixing the batter, and frying at the right temperature.
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