Best 4 Beer Batter For Fish Shrimp Onion Rings Recipes
Crispy, golden brown and delicious, this classic beer batter is perfect for fish, shrimp, onion rings, and more. Easy to make and requiring just a few simple ingredients, it can be ready in no time. For a light and airy batter, chill the batter before using and be sure not to overmix. So grab your favorite seafood or vegetables, and let's get started!
Let's cook with our recipes!
BEER BATTER FOR FISH, SHRIMP & ONION RINGS
Great for a fish fry. Mushrooms and other veggies go great too, as well as chicky tenders, and squares of marinated tofu. Experiment and have fun! Makes enough for 1 pound of seafood.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 6
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 FOR FISH, SHRIMP & ONION RINGS
Categories Fish
Number Of Ingredients 6
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 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
POOR MAN'S BEER BATTER FISH
This is a SUPER EASY AND FAST not to mention CHEAP and NO MESS way to make a beer batter for your fresh fish while camping. Using only beer, your freshly caught fish, some oil for your skillet, and shake and pour buttermilk pancake mix containers found in your local supermarket. Great for camping!
Provided by PSYCHOSKITCHIN
Time 9m
Yield 8
Number Of Ingredients 4
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.
Nutrition Facts : Calories 285.8 calories, Carbohydrate 17.6 g, Cholesterol 74.8 mg, Fat 11.2 g, Protein 25.6 g, SaturatedFat 1.5 g, Sodium 335.6 mg, Sugar 2.8 g
Tips and Conclusion
Achieving the perfect beer batter for fish, shrimp, and onion rings requires careful attention to detail. Here are some essential tips for a crispy and flavorful coating:
- Use the right type of beer: Lighter beers, such as pilsners or lagers, work best for a crispy batter. Avoid dark or heavy beers, as they can make the batter too dense.
- Make sure your beer is cold: Cold beer helps create a lighter and crispier batter. Avoid using warm or room-temperature beer, as it can make the batter too thick.
- Use a light touch when mixing the batter: Over-mixing the batter can result in a tough and chewy texture. Mix the ingredients just until they are combined, being careful not to overwork the batter.
- Let the batter rest before using: Allowing the batter to rest for at least 15 minutes before frying helps the ingredients to fully hydrate and develop a more flavorful taste.
- Fry the batter at the right temperature: The ideal frying temperature for beer batter is between 350°F and 375°F. Using a deep-fry thermometer to monitor the oil temperature ensures that the batter cooks evenly and doesn't burn.
- Don't overcrowd the fryer: Frying too many pieces of batter at once can cause the oil temperature to drop, resulting in soggy or undercooked batter. Fry the batter in small batches to ensure that each piece cooks evenly.
In conclusion, mastering the art of beer batter is a delightful culinary skill that elevates the enjoyment of various dishes. With the right ingredients, careful preparation, and attention to detail, you can create a crispy, flavorful, and undeniably delicious beer batter that will enhance the taste of your favorite fried foods. Whether you prefer fish, shrimp, or onion rings, the techniques outlined in this article will guide you toward achieving perfectly battered creations that are sure to impress your taste buds and leave you craving more.
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