Excellent Beer Batter Recipes
BEER BATTER
As long as there is a beer in the house this is a quick and easy recipe without any fancy ingredients. You can find all the ingredients in a standard kitchen! This batter is great for deep frying white fish. Fresh lake perch and walleye are especially tasty in this beer batter.
Provided by Letty Simmet
Categories 100+ Everyday Cooking Recipes
Time 5m
Yield 8
Number Of Ingredients 5
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).
Nutrition Facts : Calories 87.6 calories, Carbohydrate 14 g, Cholesterol 23.3 mg, Fat 0.8 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 0.2 g, Sodium 11.1 mg, Sugar 0.2 g
BEER BATTER FOR FISH
Steps:
- In a medium bowl, stir together flour, baking powder, baking soda, and cornstarch.
- In a large bowl, beat together eggs and milk. Mix in beer. Stir in flour mixture. Season with salt, black pepper, and garlic powder.
- In an electric deep fryer or a heavy saucepan, heat oil to 375 degrees F (190 degrees C).
- Coat fish in batter, and submerge in hot oil. Fry until golden brown, about 4 to 5 minutes. Serve.
Nutrition Facts : Calories 772.1 calories, Carbohydrate 74.8 g, Cholesterol 142.2 mg, Fat 41.5 g, Fiber 10.9 g, Protein 28.9 g, SaturatedFat 6.7 g, Sodium 491.7 mg, Sugar 3.7 g
EASY BEER BATTER
First rule of beer batter: Beer batter is not complicated, it should only contain beer and self-raising flour. Second rule of beer batter: The beer should be cold. Third rule of beer batter: You DO NOT need to sift the flour and don't over-whisk it. A few lumps actually makes for a better texture. Fourth and most important rule of beer batter: It is important to choose the correct beer according to what you are going to cook. As any ingredient ranges in texture and taste, so does beer.
Provided by chrisBadenoch
Categories 100+ Everyday Cooking Recipes
Time 5m
Yield 4
Number Of Ingredients 2
Steps:
- Whisk flour and beer together in a bowl until batter is just combined; batter will be lumpy.
Nutrition Facts : Calories 259.5 calories, Carbohydrate 49.5 g, Fat 0.6 g, Fiber 1.7 g, Protein 6.6 g, SaturatedFat 0.1 g, Sodium 797.3 mg, Sugar 0.1 g
THE BEST BEER BATTER RECIPE
This beer batter recipe is the best out there, yielding a crispy, crunchy golden brown batter that is perfect for battered fish, fried mushrooms, and more! This is a secret recipe straight from one of the best chefs I know!
Provided by Karlynn Johnston
Categories Main Course
Number Of Ingredients 11
Steps:
- Combine the batter ingredients and mix until smooth batter forms, ensuring that there are no lumps.
- To deep-fry, preheat 2-3 inches of oil in a heavy saucepan to 375 degrees F, or preheat your deep fryer. Line a large plate or platter with paper towels and set aside,
- Combine the "flouring" ingredients together in a small bowl.
- Dredge the fish filets through the flour mixture first, lightly tapping them to sure there isn't too much flour coating on them.
- Proceed to now cover the floured fish filets with the batter until covered with a thick coat of batter.
- Place gently into the heated oil.
- Cook two at a time in the hot oil, for approximately 4 minutes per side or until a medium golden brown.
- Remove and drain the fish on the prepared paper towels.
- Serve and enjoy.
Nutrition Facts : Calories 604 kcal, Carbohydrate 33 g, Protein 101 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 324 mg, Sodium 1670 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
CLASSIC BEER BATTER RECIPE FOR DEEP-FRYING
This classic beer batter is perfect for deep frying a variety of foods, from onion rings to fish to chicken strips. Get crispy results every time.
Provided by Danilo Alfaro
Categories Ingredient
Time 5m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 84 kcal, Carbohydrate 15 g, Cholesterol 23 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, Sodium 77 mg, Sugar 0 g, Fat 1 g, ServingSize 8 servings, UnsaturatedFat 0 g
EXCELLENT BEER BATTER
Make and share this Excellent Beer Batter recipe from Food.com.
Provided by ColoradoCooking
Categories < 4 Hours
Time 1h4m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Mix until the batter is pourable (not thin), may need less or more beer. Let sit at room temp for an hour or two. Dust poppers in plain flour before dipping into batter (this makes it stick). Fry away!
- The leftover batter can be refrigerated and then brought back to room temp before using again.
Nutrition Facts : Calories 246.5, Fat 0.9, SaturatedFat 0.2, Sodium 5.1, Carbohydrate 51.8, Fiber 3, Sugar 0.5, Protein 7.3
BEER BATTER
Make and share this Beer Batter recipe from Food.com.
Provided by Janice Haskamp
Categories Healthy
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix.
BEER BATTER
I haven't tried this but one of my co-workers said it was the best batter for onion rings you will ever eat. Now I can't wait to try. Prep time includes letting the batter stand.
Provided by vlynn
Categories Lunch/Snacks
Time 3h30m
Yield 2 1/4 cups
Number Of Ingredients 7
Steps:
- Put the flour and salt in a mixing bowl and add oil.
- Add the beer and water while stirring with at wire whisk. Stir until blended well.
- Beat in egg yolk.
- Cover with at clean cloth and place in a warm location.
- Let stand 2-3 hours.
- Beat the egg white until stiff and fold into batter.
Nutrition Facts : Calories 286.5, Fat 2.9, SaturatedFat 0.8, Cholesterol 94, Sodium 36.5, Carbohydrate 49.2, Fiber 1.7, Sugar 0.5, Protein 9.4
BASIC BEER BATTER
Make and share this Basic Beer Batter recipe from Food.com.
Provided by pamsbm
Time P1DT10m
Yield 8 serving(s)
Number Of Ingredients 7
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.
ENGLISH BEER BATTER
This beloved recipe, which has been in my family for decades, is great for making authentic English-Style Fish & Chips. It also makes excellent onion rings or zucchini squash "half-moons." Be sure and plan your fish fry in advance as this batter requires a few hours refrigeration.
Provided by Debs Recipes
Categories Lunch/Snacks
Time 20m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- Let beer stand at room temperature until flat.
- Refrigerate egg whites; beat together egg yolks, beer, butter or oil, salt and pepper; whisk into flour to make a smooth batter; refrigerate batter 3-12 hours.
- When ready to fry fish (I use cod or halibut) pieces, bring egg whites to room temperature then beat them until stiff; fold beaten egg whites gently into beer batter.
- Blot fish pieces dry with paper towels; dredge each lightly with flour then dip into batter to cover completely.
- Deep fry fish, a few pieces at a time, at about 375° until batter is cooked and deep golden-brown; drain on absorbent paper then serve.
Nutrition Facts : Calories 621.5, Fat 15.4, SaturatedFat 7.1, Cholesterol 302.4, Sodium 1705.2, Carbohydrate 89.5, Fiber 3, Sugar 0.8, Protein 20.5
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BEST BEER BATTER RECIPE: HOW TO MAKE IT & 6 MUST KNOW TIPS
From beercartel.com.au
Estimated Reading Time 3 mins
- Only Use a Cold Beer. Some beer batter recipes will say to add ice or place the beer batter in the fridge to 'rest' for 30 minutes. Forget it! Adding ice will water down your batter and refrigerating the beer batter just takes time.
- Use Self Raising Flour. There is no need for bicarb soda or yeast. Just use self raising flour. Also, the flour does not need to be sifted. Self raising flour will make the batter light and crisp.
- Don't Overwork The Batter. Having some lumps in the beer batter is OK. People often overwork their beer batter with a whisk. Not good. This takes extra effort and isn't necessary.
- Choose The Right Beer. Skip this step at your peril. This one choice can make or break your dish. Here’s a simple guide to selecting the perfect beer to compliment the fish you’re using.
- Hot Oil. Frying something in oil that isn't hot enough results in soggy food. The goal is light and crispy. heat your oil to 180º C (350ºF)
- Don’t Overcrowd. Overcrowding the fryer or pan can lead to soggy food. Why? Placing too many cold pieces of fish into hot oil will make the oil temperature drop.
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