Best 20 Beer Batter Recipes

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 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).

CRISPY BEER BATTER FISH & CHIPS

Steps:

• Whisk self-rising flour, rice flour, and baking powder together in a bowl. Freeze until ready to use.
• Pat fish as dry as possible. Cut pieces lengthwise to get eight 1-inch thick strips. Place rice flour on a plate and season with salt. Dust fish lightly with the mixture and shake off excess. Cover a plate with crinkled foil to make a quick drying rack; place fish on top.
• Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
• Pour beer into the flour mixture and whisk, adding more as needed, until batter is the consistency of thick pancake batter. Dip fish pieces into the batter to coat; lift out and let excess drip off.
• Fry fish in batches until golden brown, dunking occasionally if needed, 3 to 4 minutes. Drain on paper towels. Serve immediately.

CRUNCHY BATTER FRIED FISH (NO BEER)

Steps:

• Mix together 1 cup flour, 1/4 cup cornstarch, baking powder and salt in a bowl.
• Stir in enough club soda to make a batter about the consistency of thin pancake batter. You don't want it too thick, just thick enough to nicely coat a spoon.
• Season the batter to taste if desired with seasoning of your choice. I suggest Old Bay, Lemon Pepper seasoning, or seasoned salt. set aside.
• In another bowl, mix together remaining 1/4 cup flour and 1/4 cup cornstarch.
• Heat oil in a deep pan to 375°F Use a candy thermometer if you need to. Oil in pan should be about 3" to 4" deep.
• Cut fish into portion sizes and remove any pin bones, and pat dry.
• Dredge the fish in the dry flour/cornstarch mixture. Shake off any excess.This allows the batter to stick to the fish.
• Dip dredged fish into batter allowing any excess to drip off before carefully adding the fish to the hot oil.
• Cook the fish one or two pieces at a time until golden brown.
• Drain on paper towels or better yet, on a cake cooling rack set up over paper towels.
• Serve while hot.

EASY BEER BATTER

Steps:

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

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.

BEER BATTER FOR FISH, SHRIMP & ONION RINGS

Steps:

• Mix flour, salt, and baking powder in a bowl using a fork.
• Beat beer, egg and oil together in a separate bowl.
• Stir into flour mixture until well blended.
• Batter should be pretty smooth and moderately thick.
• Dip fish, shrimp, or onion slices in coating and deep-fry in hot oil that has been heated to 350 degrees, until it becomes golden.
• Drain, and serve while hot and crispy.
• This recipe also works well with chicken tenders and vegetable pieces; whatever you like to coat with beer batter.

BEER BATTER FISH FILLETS

Steps:

• In a large bowl, mix together flour, salt, baking powder, and dill. Add beer, milk, and eggs; mix well.
• Place fish fillets in batter mixture, coat well, and let stand for 15 minutes.
• Heat deep fryer to 375 degrees F (190 degrees C). Place fish in hot oil, and fry until golden brown. Cook fish in batches to maintain oil temperature. Serve.

REAL ENGLISH FISH AND CHIPS WITH YORKSHIRE BEER BATTER

Steps:

• Heat fat up in a chip pan or automatic deep fat fryer - mine has a chip setting which is 190°C.
• Peel the potatoes and cut into chunky sized chips. Rinse and dry thoroughly.
• Fry chips for about 3 minutes until soft but NOT coloured. Drain and shake well and set to one side.
• Put some flour onto a plate. Dredge the fish fillets in the flour thoroughly - this is VERY important, it stops the batter sliding off when fried! Leave the fish fillets in the flour whilst you make the batter.
• Some people say you should make the batter at least one hour before - I have found little difference - so make it before if it is convenient or now!
• Put flour, bicarbonate of soda, salt and pepper into a large roomy bowl. Add the beer gradually, stop when you have a thick coating type of batter. Drink any beer that is left! Whisk thoroughly until it is smooth and there are no lumps.Add the lemon juice OR a splash of malt vinegar if desired. Mix thoroughly again.
• Have your plates, newspaper or whatever ready for eating!
• Adjust deep fat fryer to fish frying temperature of 160°C.
• Take one fillet of fish at a time and holding it by the tail or thin end (!) swirl it around the batter until well coated - plunge into hot fat immediately. As soon as it has crisped up and set, add your other fillets one at a time, taking out the first ones as they cook - about 6 to 10 minutes depending on the thickness. Place onto a tray and keep warm in the oven.
• Turn up the heat setting to 190°C again and cook your chips until golden and crisp.
• Serve on plates or newspaper with salt & vinegar!
• All you need now is a pint of warm beer and Coronation Street on the TV to set the scene!
• This batter is great for small fish goujons, chicken goujons and also tempura vegetables too.

BISQUICK BEER-BATTER FISH FRY

Steps:

• Heat oil to 375 degrees F.
• Combine dry ingredients; add beer to get a sticky consistency for dipping.
• Salt fish; dip in batter.
• Deep fry until fish is golden brown.
• Note: a thicker cut of fish would be more suitable for this recipe such as Snapper, Walleye White Bass White Perch etc.

POOR MAN'S BEER BATTER FISH

Steps:

• Heat oil in a large skillet over medium heat.
• Pour beer into the pancake mix container in place of the water it calls for. Make the batter as thick or thin as you prefer. Close the lid, give it a few shakes, and boom it's done.
• Dip fish into the batter using a pair of tongs, or if you want to dirty a dish, pour the batter in a bowl first. If you cut your fish into smaller pieces, you can toss them into the container, close the lid and shake it a couple of times, then carefully remove the coated pieces.
• Remove the fish from the batter using tongs, and place into the hot oil. Fry the fish until golden brown on both sides, 3 to 4 minutes per side.

BEER BATTER DEEP FRIED DILL PICKLES

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Whisk together the beer, 1 1/2 cups flour, pepper, garlic powder, chili powder, and seasoned salt in a large bowl. Dip the pickle slices into the beer batter, then coat them in the remaining 1 1/2 cups flour.
• Fry the pickles in the preheated oil until golden and crisp, about 5 minutes.

BEER BATTER COCONUT SHRIMP

Steps:

• Beat flour, beer, egg, and salt in a bowl with an electric mixer on low until batter is smooth. Spread coconut flakes in a shallow dish.
• Dip shrimp into beer batter, shaking off excess, then press into coconut. Place shrimp onto a plate while breading the rest; do not stack.
• Heat vegetable oil in a skillet over medium-high heat until hot but not smoking, 3 to 4 minutes. Fry about a third of the shrimp in the hot oil until golden brown, 2 to 3 minutes. Allow shrimp to drain on a wire rack set over paper towels. Repeat with remaining shrimp.

BEER BATTER- ZUCCHINI STICKS

Steps:

• Arrange zucchini on piece of wax paper; salt and pepper , using 1 teaspoon of salt and pepper.
• Combine flour, baking powder, baking soda and remaining teaspoon salt in medium-size bowl.
• Remove 1/2 cup of the mixture to a piece of wax paper. Dip both sides of zucchini in the 1/2 cup of flour mixture.
• Stir beer and lemon juice into remaining flour mixture. (Mixture will foam.) Stir until consistency of pancake batter.
• Heat oil in large skillet. Dip zucchini into batter and saute half at a time in hot oil tender and golden brown . Keep warm in oven while sauteing remaining zucchini.

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.

BEER BATTER CREPES WITH BANANA CREAM CHEESE FILLING

Steps:

• Whisk flour, beer, eggs, 2 tablespoons vegetable oil, nutmeg, and salt in a large bowl to form a smooth batter.
• Toss bananas with enough lemon juice to coat in a separate bowl.
• Beat the cream cheese and brown sugar together in a separate bowl until light and fluffy; fold whipped topping into cream cheese mixture to form the cheese filling. Set aside.
• Heat white sugar in a saucepan over medium heat, stirring constantly, until melted and brown, 2 to 4 minutes. Remove sauce pan from heat and stir boiling water into melted sugar. Return to heat and stir until it forms a smooth and clear syrup.
• Whisk cornstarch and 1/2 cup water together in a small bowl; add to syrup in saucepan. Simmer over low heat, stirring constantly, until thick and clear, 5 to 7 minutes. Whisk butter into syrup to form a caramel sauce.
• Heat 1 teaspoon vegetable oil in an 8-inch crepe pan over medium heat. Pour about 1/4 cup crepe batter into heated oil. Tip and rotate the skillet until batter covers the entire area. Cook until the batter turns from wet to moist, and the edges begin to curl away from the sides of the skillet. Flip crepe and continue cooking until lightly golden on the other side. Place crepe onto a plate, and cover with a kitchen towel to keep moist. Repeat with remaining batter, lightly oiling the skillet as needed with 1 teaspoon vegetable oil each time to keep the crepes from sticking.
• Assemble crepes by spreading about 2 tablespoons caramel sauce over each crepe. Spread 1/8 the cream cheese filling onto the caramel layer; top with 1/8 the bananas. Roll the crepe around the bananas and place seam-side down on a serving platter. Repeat with remaining crepes and ingredients. Drizzle remaining caramel sauce over crepes.

BEER BATTER FOR HALIBUT OR CHICKEN

Steps:

• Heat deep fryer or skillet with vegetable oil deep enough to cover meat to 375.
• Beat egg, and add remaining ingredients.
• Rinse and dry meat on paper towels in order for it to hold batter.
• Dip meat into batter and place in deep fryer or skillet.
• Cook for approx 4 minutes or until golden brown.
• Drain on paper towels.

BEER BATTER DEEP FRIED GREEN BEANS AND/OR OKRA

Steps:

• Preheat Rice Bran oil or other high temperature oil to 375 degrees F.
• Whisk the beer, flour, salt and pepper until smooth.
• Let mixture sit for a little bit (can be made ahead).
• Trim green bean ends and/or caps off okra (If using okra use only smaller young pods).
• Dip green beans and/or okra into the batter to coat, letting excess drip off. (I use a strainer).
• Fry in the oil in batches, until they are golden and crisp.
• Remove from oil with a strainer to a paper towel lined plate or cookie sheet.
• Sprinkle with salt and pepper. I use fresh ground pepper and fresh ground coarse salt.
• After finding I had extra batter left over, I added cinnamon and raw cane sugar to the batter and split some regular eating bananas -- battered them up and fried them too. Added drizzle of honey and scoop of vanilla ice cream -- and Viola! Tasty dessert with no hint of the aforementioned green beans nor okra.

BEER BATTER SHRIMP FRITTERS

Steps:

• 1. Mix beer, flour, cayenne, salt & black pepper together. Set aside for four (4) hours. I'm guessing at the measurements for the rest of the seasoning, so use less or more according to your taste.
• 2. Put the chopped shrimp in a container and sprinkle some Cajun seasoning on them - toss them well to get them all coated. Cover and refrigerate until ready to add to batter.
• 3. After four hours mix in the shrimp, green onions, parsley and garlic. *Tip: To test the batter for seasoning, mix up everything without the shrimp and just drop a little of the batter mixture into the hot oil. Taste and adjust if needed. If it's too spicy, add about 1/4 - 1/2 cup of both flour and beer to tame the heat, then take about 1/4 to 1/2 of the batter out and mix the shrimp into the remaining batter. Use reserved batter for something else like fish or onion rings.
• 4. Over medium heat add about 2 inches of oil in a heavy skillet. Heat until oil just starts to shimmer, or to 350* on a candy thermometer.
• 5. Drop by teaspoon size spoonfuls into the hot oil and cook until golden brown on both sides.
• 6. Remove from oil and drain on paper towel lined plate. Season with salt and pepper if needed. Serve hot with warmed https://www.justapinch.com/recipes/sauce-spread/jam/orange-pepper-jelly.html?p=68, or Remoulade sauce, and lemon wedges. C'est ci bon!

CAJUN STAND-OFF BEER BATTER

Steps:

• Beat flour, cornmeal, lemon pepper, garlic powder, black pepper, oregano, cayenne pepper, cumin, paprika, thyme, onion powder, and both types of light beer together in a large mixing bowl with a whisk until smooth with the consistency of beer batter; add lemon juice.