Crispy Beer Batter

 

This beer batter recipe is simple, quick, and versatile. It can be used in many recipes. For example; fish & chips, battered and fried shrimp or onion rings.

Ingredients:

1 cup of all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 1/4 cups light beer

Extra flour for dredging

Directions:

Combine the flour, baking powder and salt in a mixing bowl.

Pour in the cold beer.

Whisk until smooth. Your beer batter is ready!

When using fish...

Blot the fish with paper towels to dry them.

Dredge in the flour and shake off the excess.

Dip the into the beer batter to thoroughly coat and let some of the excess drip off.

Make sure the oil is heated to 375ºF. 

Fish cooks quickly and we want the batter to be beautifully golden. Carefully drop the fish into the oil.

Fry the fish for 5-8 minutes or until nicely golden. Then remove with a slotted spoon and let some of the excess oil drip off. Place on paper towels for a minute and serve immediately. If you let the fish sit for too long the batter will become softer and lose some of its crispiness.

Now for the onion rings. 

You’ll want to add a little more flour to the batter (or a little less beer) to make it thicker so it adheres better to the onions.

Add a few onions rings to the batter and stir to coat.

Carefully drop the rings into the hot oil and fry for about the same amount of time or until they’re a deep golden.

Remove them with a slotted spoon and let them drain for a minute or two on paper towels.

Voila! You’ve got a deliciously crispy beer-battered meal!