Easy Beer Batter Recipes

BEER BATTERED CHICKEN

Steps:

• Rinse chicken, and slice into 1 inch strips. In a medium bowl, stir together 1 cup flour, and baking powder. Mix in the eggs and beer.
• Heat oil in a deep heavy skillet to 375 degrees F (190 degrees C).
• Place remaining 1/2 cup flour in a small bowl. Coat chicken strips in flour, then dip floured strips into the batter. Fry a few at a time in hot oil, turning once, until coating is golden brown on both sides. Remove, and keep warm until serving.

BEER-BATTERED FISH

Steps:

• In a wide 6-quart pot fitted with a deep-fat thermometer, heat oil to 350 degrees over medium-high. Meanwhile, in a medium bowl, whisk together flour, 1 1/2 teaspoons salt, and baking powder. Slowly add beer and whisk batter until smooth. Line a baking sheet with paper towels and place near stove.
• Pat fish dry with paper towels and season lightly with salt. In two batches, dip fish into batter (gently shaking off excess) and place in oil. Fry fish, turning occasionally, until deep golden brown and crisp, about 7 minutes per batch (adjust heat as necessary to maintain 350 degrees throughout frying).
• With a slotted spoon or mesh strainer, transfer fish to prepared sheet to drain. Keep warm while cooking second batch. Serve with lemon wedges and tartar sauce.

BEER BATTER FISH MADE GREAT

Steps:

• Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with salt and pepper.
• Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.
• Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.

BEER BATTERED FISH

Steps:

• Heat oil in a deep fryer to 365 degrees F (185 degrees C).
• Rinse fish, pat dry, and season with salt and pepper.
• Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients.
• Gradually mix in one beer until a thin batter is formed.
• You should be able to see the fish through the batter after it has been dipped.
• Dip fish fillets into the batter, then drop one at a time into hot oil.
• Fry fish, turning once, until both sides are golden brown.
• Drain on paper towels, and serve warm.

CRISPY BEER BATTERED SHRIMP RECIPE

Steps:

• In a mixing bowl combine 1 cup of flour with 1 cup of beer. Season with salt and pepper.
• Using a sauce pan pour enough oil to submerge your shrimps. Heat the oil on medium heat until oil is hot.
• Dip shrimp in the batter and add it to the hot oil, fry until golden color, remove from the pan onto a plate with a paper towel. Enjoy the crispiest shrimp!

CLASSIC BEER BATTER RECIPE FOR DEEP-FRYING

Steps:

• Gather the ingredients.
• Combine the egg and beer in a large bowl.
• In a separate bowl, combine the flour, salt, and paprika.
• Add the seasoned flour to the beer mixture and gently poke at it with a fork until you have a loose, floppy batter with plenty of lumps. Don't stir, whisk, or mix.
• Once the batter is together, dredge and dip the onions right away and add to a pot of hot oil to fry.
• Serve hot and enjoy.

GOLDEN BEER-BATTERED FISH WITH CHIPS

Steps:

• Combine the flour, cornflour, baking powder and turmeric in a large bowl, season, then spoon 1 tbsp onto a plate and set aside. Gradually pour the beer and water into the bowl, stirring with a wooden spoon until you have a smooth, lump-free batter. Leave to rest for 30 mins while you prepare the chips.
• Heat oven to 200C/fan 180C/gas 6. Boil a large pan of water, then add the chipped potatoes and boil for 2-3 mins until the outsides are just tender but not soft. drain well, then tip onto a large baking tray with the flour, oil and some salt. Gently toss together until all the potatoes are evenly coated and the flour is no longer dusty. Roast for 30 mins, turning occasionally, until the chips are golden and crisp.
• To cook the fish, heat the 1 litre oil in a deep saucepan until a drop of batter sizzles and crisps up straight away. Pat the fish dry with kitchen paper, then toss it in the reserved turmeric flour mix. Shake off any excess, then dip into the batter. Carefully lower each fillet into the hot oil and fry for 6-8 mins - depending on the thickness of the fish - until golden and crisp. Using a large slotted spoon, lift out the fish, drain on kitchen paper, then sprinkle with salt. Serve with the hot chips and Homemade tomato sauce (see 'goes well with').
• Combine the flour, cornflour, baking powder and turmeric in a large bowl, season, then spoon 1 tbsp onto a plate and set aside. Gradually pour the beer and water into the bowl, stirring with a wooden spoon until you have a smooth, lump-free batter. Leave to rest for 30 mins while you prepare the chips.
• Heat oven to 200C/fan 180C/gas 6. Boil a large pan of water, then add the chipped potatoes and boil for 2-3 mins until the outsides are just tender but not soft. drain well, then tip onto a large baking tray with the flour, oil and some salt. Gently toss together until all the potatoes are evenly coated and the flour is no longer dusty. Roast for 30 mins, turning occasionally, until the chips are golden and crisp.
• To cook the fish, heat the 1 litre oil in a deep saucepan until a drop of batter sizzles and crisps up straight away. Pat the fish dry with kitchen paper, then toss it in the reserved turmeric flour mix. Shake off any excess, then dip into the batter. Carefully lower each fillet into the hot oil and fry for 6-8 mins - depending on the thickness of the fish - until golden and crisp. Using a large slotted spoon, lift out the fish, drain on kitchen paper, then sprinkle with salt. Serve with the hot chips and Homemade tomato sauce (see 'goes well with').

BEER BATTER

Steps:

• In a small mixing bowl add flour, egg, garlic powder, and black pepper. Stir in 1 cup beer (you can add more than one cup to obtain your desired texture).

BEER BATTERED COD

Steps:

• Preheat oil in a deep-fryer or a Dutch oven to about 360 to 375 degrees F.
• Add the first 5 ingredients in a bowl and mix until combined. Dip cod into the batter and allow any excess batter to drip off prior to adding to the preheated oil. Fry the fish until browned on both sides. Once browned, remove to a paper-towel lined plate and season with salt, to taste.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.

EASY TEMPURA BATTER RECIPE

Steps:

• Prep. Chill the beer or club soda. Cold temps help prevent gluten formation.
• Mix the dry ingredients in a small bowl. Beat the eggs lightly in a large bowl. Add the rest of the wet ingredients to the eggs and stir. Pour the dry ingredients into the wet and stir but don't mix aggressively as you don't want to form gluten. Some clumps of dry flour should still be floating around in the batter, and the consistency should be a bit thinner than pancake batter. When you dunk something in it, the batter should coat the food thoroughly as excess batter gradually drips off. The batter should not be so thin that it immediately sheets off the food. If you need to thicken it, gently stir in more flour. To thin it, add beer, club soda, or water.
• Fire up. Preheat a 1-inch (2.5cm) depth of oil to 375°F (191°C), preferably in a cast-iron Dutch oven on your grill.
• Dunk the vegetables or seafood into the batter. Stir until coated. Note that if you are frying peppers or other pods (like okra), poke some holes in them so they don't explode.
• Cook. With tongs, pull the vegetable or seafood out, let some of the excess batter drip off, and slip the vegetables or seafood into the oil. Try to cook pieces of similar thickness together so they are done at the same time. Do not crowd the pot or the oil temperature will drop too low. Try to keep the oil temp above 325°F (163°C). Flip the vegetables or seafood often and fry until the batter is pale golden in color, 1 to 2 minutes. If you are doing chicken this way, fry until the white meat reaches an internal temp of 160 to 165°F (71° to 74°C) or the dark meat reaches 170 to 175°F (77° to 79°C). Don't worry about the internal temperature of veggies and seafood. They will be safe when the batter is golden. When done, lift the food out with tongs or a spider strainer and spill them onto the grate or paper towels to drain and drip dry for a minute or two.
• Serve. Sprinkle with coarse salt and serve. Scoop out any bits of fried batter left in the oil before the next batch goes in. These crunchy bits are called tenkasu and can be used in sandwich wraps, as toppings for noodle dishes, and as garnishes for soups.

BASIC BEER BATTER

Steps:

• Combine all dry ingredients.
• Add liquid ingredients and mix well.
• Allow batter to chill in refrigerator for a least 1 hour before using.
• Dip food in batter and place into hot oil.

CRISPY BEER BATTER FISH RECIPE

Steps:

• Add oil to a large, heavy bottomed pot or deep fryer till it's about 2 to 3 inches deep. Heat oil to 375 degrees F.
• Meanwhile, cut fish into stick shapes, about 1 inch wide and 3 inches long. Pat dry with paper towels and season with salt and pepper.
• To make the beer batter, whisk together the flour, garlic powder, paprika and seasoned salt. Stir in the lightly beaten egg, then gradually whisk in the beer until the batter forms and is no longer lumpy.
• Quickly dip the fish one piece at a time into the batter, then place in the hot oil. Cook for 3 to 4 minutes, or until the fish is a nice golden brown. Drain on a wire rack and enjoy while hot!

EASY BEER BATTER

Steps:

• Whisk flour and beer together in a bowl until batter is just combined; batter will be lumpy.

CRISPY BEER BATTER

Steps:

• 1 cup s/r flour mix with 1/2tsp salt
• Add 125 ml beer and 125ml mineral water. Can add only beer - 250 ml.
• Whisk until there are no lumps
• If too runny, add more flour. If too thick, add more liquid.
• Heat the oil in the wok or deep pan until 200C. Throw a bread crust to check, the oil is hot enough when the bread turns golden in 10 sec.
• Once the oil is hot, deep your fish/veggies into the batter, remove access of the batter on the edge of the bowl and gently immerse in the oil (away from yourself). Repeat with up to 4 pieces at a time. Make sure to let the oil get hot again between the batches.