Classic Beer Batter Recipe For Deep Frying

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BEER BATTER FISH MADE GREAT



Beer Batter Fish Made Great image

This is a great beer batter fish recipe, and is very easy to do. We often fish all day with friends, and then cook the fish afterwards out on deck. Yummy and great!

Provided by Linda Olar

Categories     Seafood     Fish

Time 30m

Yield 8

Number Of Ingredients 10

2 quarts vegetable oil for frying
8 (4 ounce) fillets cod
salt and pepper to taste
1 cup all-purpose flour
2 tablespoons garlic powder
2 tablespoons paprika
2 teaspoons salt
2 teaspoons ground black pepper
1 egg, beaten
1 (12 fluid ounce) can or bottle beer

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.

Nutrition Facts : Calories 447.5 calories, Carbohydrate 22.6 g, Cholesterol 67.5 mg, Fat 30.2 g, Fiber 1.6 g, Protein 18.8 g, SaturatedFat 4.5 g, Sodium 675 mg, Sugar 1.4 g

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

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

THE BEST BEER BATTER RECIPE



The Best Beer Batter Recipe image

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

4-6 haddock filets or white fish filets of choice
1 cup flour
3 tablespoons cornstarch
2 teaspoons baking powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 cup beer
1/4 teaspoon ground black pepper
1/2 cup flour
2 tablespoons cornstarch

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

BEER-BATTERED BROCCOLI BITES



Beer-Battered Broccoli Bites image

If you're looking for a way to jazz up everyday veggies, try this super-tasty recipe. It's also delicious with green beans, cauliflower, zucchini or yellow squash.

Provided by By Angie McGowan

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 9

1 cup Gold Medal™ self-rising flour
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese
1 cup regular or nonalcoholic beer
4 cups fresh broccoli florets
Vegetable oil for deep frying
1/2 cup ranch dressing

Steps:

  • In large bowl, mix flour, garlic powder, onion powder, pepper, cheese and beer with whisk until smooth. Add broccoli; toss until well coated with batter.
  • In deep fryer or heavy saucepan, heat 2 to 3 inches oil to 375°F. Fry broccoli in batches 2 to 3 minutes, turning once, until golden brown. Drain on paper towels.
  • Serve warm broccoli bites with ranch dressing for dipping.

Nutrition Facts : ServingSize 1 Serving

BATTER FOR DEEP FRYING



Batter for Deep Frying image

This batter is awesome for deep frying anything! Onion rings, mushrooms, zucchini spears, fish, chicken, shrimp, etc. It is light and thin so you can actually still taste the food you deep fried. This recipe doesn't seem like it would make a lot, but it's so thin that it really covers a lot of food.

Provided by Piper Lee

Categories     Vegetable

Time 15m

Yield 1 1/2 cups batter, 6-8 serving(s)

Number Of Ingredients 8

1/2 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup water
1 tablespoon water
1 tablespoon egg, beaten
1 tablespoon vegetable oil

Steps:

  • In a mixing bowl, combine the flour, cornstarch, baking powder, and salt.
  • In a separate mixing bowl, combine 1/2 cup plus 1 Tablespoon water, 1 Tablespoon beaten egg, and oil.
  • Add wet ingredients to dry and combine until mixed.
  • Follow your deep fryer instructions for whatever veggie or meat you're frying.
  • This batter is thin and delicious. Don't worry if it doesn't look like it's thick enough. It works great.

Nutrition Facts : Calories 82.1, Fat 2.6, SaturatedFat 0.4, Cholesterol 9, Sodium 162.2, Carbohydrate 13, Fiber 0.3, Protein 1.4

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.

BEER BATTERED FRIED VEGETABLES



Beer Battered Fried Vegetables image

My family really likes these fried vegetables for a change of pace, especially when it's near fair time. You can use any type of dipping sauce that you enjoy with these vegetables.

Provided by N-STAR

Categories     Appetizers and Snacks

Yield 6

Number Of Ingredients 10

2 cups all-purpose flour
1 ½ cups beer
2 eggs
1 cup milk
salt and pepper to taste
2 cups vegetable oil for frying
1 carrot, cut into thick strips
1 onion, sliced into rings
6 fresh mushrooms, stems removed
1 green bell pepper, sliced in rings

Steps:

  • In a medium bowl, mix together 1 1/2 cup flour and beer with a wooden spoon; let stand for at least 3 hours at room temperature.
  • Mix eggs and milk in a small bowl. In a separate bowl mix together 1/2 cup flour and salt and pepper.
  • Heat oil to 375 degrees F (190 degrees C).
  • Dip each vegetable in the egg and milk mixture. Next dip the vegetable into the flour and seasoning mixture, finally dip the vegetable in the beer and flour mixture. Place the vegetables into the oil and fry until golden brown,

Nutrition Facts : Calories 307.9 calories, Carbohydrate 40.4 g, Cholesterol 65.3 mg, Fat 10.3 g, Fiber 2.3 g, Protein 9.1 g, SaturatedFat 2.1 g, Sodium 53.9 mg, Sugar 4.3 g

FRIED FISH WITH VODKA AND BEER BATTER



Fried Fish With Vodka and Beer Batter image

Heston Blumenthal, the chef at the Fat Duck near London, updated classic British fish and chips in his book "In Search of Perfection" (Bloomsbury, 2006), using a batter that includes beer and vodka. The alcohol dissolves some of the gluten proteins in the wheat flour, so the crust doesn't get tough and boils off faster than water, so the batter dries out, crisps and browns quickly, before the delicate fish inside overcooks. The coating ends up especially crunchy - with each bite, you crush many thin layers of crust.

Provided by Harold McGee

Categories     dinner, seafood, main course

Time 45m

Yield 4 servings

Number Of Ingredients 8

1 1/2 pounds (about 4 large fillets) turbot, sole or flounder
Salt and black pepper
1 1/4 cups white rice flour, plus more for dusting
2 to 3 quarts vegetable oil, for deep-frying
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 1/4 cups vodka
1 1/4 cups lager beer

Steps:

  • Rinse fish fillets, and dry with paper towels. Season well with salt and pepper, and dust with rice flour, shaking off any extra. Set aside.
  • Place a wide, deep pan over medium heat. Add oil to a depth of at least 1 1/2 inches, and bring to 375 degrees on a deep-fry thermometer. In a medium bowl, mix together the all-purpose flour, 1 1/4 cups rice flour, baking powder and 1/2 teaspoon salt. Slowly stir in the vodka and beer to make a batter. (Don't make batter ahead of time, or the bubbles from the lager will be lost.)
  • Dip one fillet into batter to coat it completely, then lower into hot oil. Repeat with other fillets, working in batches if needed. When undersides of fillets are golden brown, after 1 or 2 minutes, turn, and brown other sides, a minute or two. Lift from oil, drain and serve.

BEER-BATTERED SHRIMP



Beer-Battered Shrimp image

Looking for a seafood recipe made using Original Bisquick® mix? Then check out this beer-battered scrimp recipe for dinner that's ready in 25 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 8

1 cup Original Bisquick™ mix
1/2 teaspoon garlic powder
1/2 cup regular or nonalcoholic beer
1 egg
1 lb uncooked peeled deveined large (16 to 20 count) shrimp, thawed if frozen, tail shells removed
3 to 4 tablespoons Original Bisquick™ mix
Vegetable oil for frying
1/2 cup sweet-and-sour sauce

Steps:

  • In deep 10-inch skillet, heat 1 1/2 inches oil over medium heat to 375°F.
  • In medium bowl, stir 1 cup Bisquick mix, the garlic powder, beer and egg with wire whisk or fork until smooth. (If batter is too thick, stir in additional beer, 1 tablespoon at a time, until desired consistency.)
  • Lightly coat 6 shrimp with 1/4 cup Bisquick mix. Dip shrimp into batter, letting excess drip into bowl. Fry in oil about 2 minutes on each side or until golden brown; drain on paper towels. Repeat with remaining shrimp. Serve hot with sweet-and-sour sauce.

Nutrition Facts : Calories 610, Carbohydrate 32 g, Cholesterol 215 mg, Fat 8 1/2, Fiber 1 g, Protein 22 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 7 g, TransFat 1 1/2 g

BATTER



Batter image

Use this all-purpose batter to coat and fry fish, chicken or even halloumi. The liquid portion could be made using tap water, sparkling water or even beer

Provided by Charlotte Pike

Time 25m

Number Of Ingredients 3

250g self-raising flour
300ml cold water
1L sunflower or vegetable oil, for frying

Steps:

  • Take a large mixing bowl and add the flour and ½ tsp fine salt. Whisk together to incorporate the salt. Add the water and whisk until the batter is completely smooth and the flour is fully combined.
  • Take the oil and pour into a large, sturdy saucepan with high sides. Heat over a high heat until it reaches 200C. To fry your ingredients, dip them in the batter, allowing any excess to run off, and carefully place into the hot oil. Fry until the batter is a rich, golden brown and crisp. The fried ingredients will likely float on top of the oil when cooked, too. Remove from the oil using a slotted spoon and blot on kitchen towel before serving. Sprinkle with a little flaky sea salt to keep crisp. The batter does not keep well and is best made just before using.

Nutrition Facts : Calories 317 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 0.4 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 1.15 milligram of sodium

PERFECT DEEP-FRY BATTER



Perfect Deep-Fry Batter image

I found this on a google search...it was delicious!found at http://www.sapphireblue.com/recipes/batter.phtml

Provided by Becky

Categories     Cajun

Time 13m

Yield 4 serving(s)

Number Of Ingredients 4

3 eggs
1 cup self-rising flour
water, to thin
4 cups highly seasoned flour (for dredging, use anything you like; for shrimp, my usual mix is salt, pepper, granulated garlic, an)

Steps:

  • Mix eggs and flour together, then thin with water to a consistency just thick enough to adhere to the food you intend to fry.
  • If necessary, rinse or dip food to be fried in water.
  • Then dip food into seasoned flour, then into batter, then back into the seasoned flour.
  • For shrimp, onion rings, or almost anything else, you'll be able to gauge doneness by the golden color of the batter; the trick is to not attempt to batter-fry too-large pieces of anything.

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