Easy Beer Batter Recipe

Apr 5, 2012 2:45 pm

Beer is the key to a light, crispy batter recipe

There are two important reasons beer batter is called beer batter, the obvious one being that it contains almost as much beer as flour. The second is that anything you batter and fry with it automatically pairs well with a pint of suds. Need a third reason? This recipe is so easy you could whip up a batch after 10 pints of suds. 

While fish fillets are most commonly associated with this concoction, remember the last time you had fried pickle chips? You don't have to say it was at Hooter's, we already know. This batter recipe makes it possible to recreate most of that experience in the sanitized comfort of your own kitchen.

beer batter recipe
Photo: velkr0 on Flickr
Fish and chips: it's all about the batter.
Servings: 2 cups batter (enough for about 1 1/2 pounds of fish)


3/4 cup all-purpose flour
1/2 teaspoon freshly ground black pepper
1 bottle beer of your choice (ales work very well)
1/2 teaspoon cayenne pepper (optional)
  1. Combine flour and pepper in a large bowl.
  2. Slowly pour in beer, whisking constantly until smooth.
  3. Dip food in batter, allow excess to drip back into bowl and drop directly into deep-fryer. 
  4. Fry for 2 minutes or until dark golden brown, then remove with a slotted spoon and drain on paper towels or newspaper.
  5. Serve with homemade tartar sauce
Level of Difficulty: 
Prep Time: 
5 minutes
Cooking Time: 
2 minutes
About Us | Advertise With Us | Contact Us | RSS | Privacy Policy | Terms of Use
© 2013 Food Republic. All rights reserved.