Basic Beer Batter Recipes

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CLASSIC BEER BATTER RECIPE FOR DEEP-FRYING



Classic Beer Batter Recipe for Deep-Frying image

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

1 egg (beaten)
1 cup cold beer
1 cup cake flour (plus extra for dredging)
1/4 teaspoon salt
1/4 teaspoon paprika
Optional: 1 to 2 pounds onions (sliced into rings)

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

SIMPLE BEER BATTER



Simple Beer Batter image

This came off a news program. It is the simplest batter you can make and it works. The best part is you can spice it as desired.

Provided by John Sauerbeck

Categories     Grains

Time 8m

Yield 1 cup

Number Of Ingredients 3

1 cup dry pancake mix, water additive only
1/2 cup pancake mix
12 ounces beer

Steps:

  • Combine pancake mix that requires water to reconstituted substitute water ingredient with beer.
  • Add spices as desired.
  • Pour 1/2 cup dry mix in a shall bowl.
  • Deep fry whatever by placing food in dry mix and then into wet batter.
  • Drop in hot oil.

Nutrition Facts : Calories 886.5, Fat 9.6, SaturatedFat 1.9, Cholesterol 41, Sodium 2383.5, Carbohydrate 151.7, Fiber 5.3, Protein 21.3

BEER BATTER



Beer Batter image

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

1 cup all-purpose flour
1 egg, beaten
1 teaspoon garlic powder
½ teaspoon ground black pepper
1 ½ cups beer

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

BASIC BEER BATTER



Basic Beer Batter image

Make and share this Basic Beer Batter recipe from Food.com.

Provided by pamsbm

Time P1DT10m

Yield 8 serving(s)

Number Of Ingredients 7

1 cup flour
1/4 cup cornstarch
1/4 teaspoon cayenne pepper
1 teaspoon garlic salt
3/4 cup flat beer
2 eggs, lightly beaten
2 tablespoons vegetable oil

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.

EASY BEER BATTER



Easy Beer Batter image

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

2 cups self-rising flour
1 (12 fluid ounce) can or bottle beer

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

CRISPY BEER-BATTERED FISH



Crispy Beer-Battered Fish image

A local restaurant made a similar breading for shrimp po' boys, but we think this version's better. I serve the beer battered fish with a ranch dressing and hot sauce mixture as a dip. -Jenny Wenzel, Gulfport, Mississippi

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1/2 cup cornstarch
1-1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon Creole seasoning
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1 cup all-purpose flour, divided
1/2 cup 2% milk
1/3 cup beer or nonalcoholic beer
2 cups crushed unsalted top saltines (about 40)
4 cod fillets (6 ounces each)
Oil for deep-fat frying

Steps:

  • In a shallow bowl, combine the cornstarch, baking powder, salt, Creole seasoning, paprika, cayenne and 1/2 cup flour. Stir in milk and beer until smooth. Place crackers and remaining flour in separate shallow bowls. Coat fillets with flour, then dip in batter and coat with crackers., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fish in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels.

Nutrition Facts : Calories 513 calories, Fat 27g fat (3g saturated fat), Cholesterol 66mg cholesterol, Sodium 775mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 1g fiber), Protein 30g protein.

CRISPY BEER BATTER



Crispy beer batter image

The easiest foolproof beer batter recipe

Provided by Arentweallbusy

Time 25m

Yield Serves 10

Number Of Ingredients 0

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.

BEST BEER BATTER



Best Beer Batter image

This can't-miss batter is perfect for coating vegetables, shrimp, fish, and much more.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Yield Makes 2 1/2 cups batter

Number Of Ingredients 7

2 large eggs
1 bottle light- or medium-bodied lager (12 ounces), cold
2 1/2 cups all-purpose flour (spooned and leveled)
Coarse salt
5 cups vegetable oil
2 1/2 to 3 pounds shrimp, firm fish fillets (such as cod), or desired vegetables (such as onions or pepperoncini), cut into pieces if necessary
2 cups buttermilk (if using onions)

Steps:

  • In a medium bowl, whisk eggs until smooth, then whisk in beer. Add 1 1/2 cups flour and 1 1/2 teaspoons salt and whisk until combined. Place 1 cup flour in a shallow bowl. Place a wire rack on top of a rimmed baking sheet; set near stove.
  • In a wide 6-quart pot fitted with a deep-fat or candy thermometer, heat oil to 375 degrees over medium. (The oil should bubble rapidly when a pinch of flour is added.) Working in small batches, lightly coat food in flour, then dip in batter, gently shaking off excess. Fry, turning halfway through, until browned and crisp, about 5 minutes per batch (adjust heat to maintain 375 degrees). With a slotted spoon, transfer food to rack to drain and discard any browned bits of batter. Season immediately with salt. Keep warm in a 200-degree oven.

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