Best Crispy Beer Batter Recipes

CRISPY BEER BATTER FISH & CHIPS

Crispy Beer Batter Fish & Chips image

Virtually every beer-battered fish recipe looks crispy coming out of the fryer, and some even stay crispy for a few minutes, but then the inevitable sogginess sets in. Well, with this simple formula, and a few easy tricks, you can achieve a fried fish where the last bite is as crisp as the first. The keys are keeping your batter really cold and patting your fish really dry. Serve over a bed of salt 'n vinegar chips with tartar sauce and lemon.

Provided by Chef John

Categories Seafood Fish

Time 25m

Yield 4

Number Of Ingredients 8

Ingredients

1 cup self-rising flour
2 tablespoons rice flour
¼ teaspoon baking powder
4 (6 ounce) cod fillets, fully thawed if frozen
2 tablespoons rice flour, or as needed
salt to taste
1 cup lager-style beer, or more as needed
vegetable oil for frying

Steps:

Whisk self-rising flour, rice flour, and baking powder together in a bowl. Freeze until ready to use.
Pat fish as dry as possible. Cut pieces lengthwise to get eight 1-inch thick strips. Place rice flour on a plate and season with salt. Dust fish lightly with the mixture and shake off excess. Cover a plate with crinkled foil to make a quick drying rack; place fish on top.
Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
Pour beer into the flour mixture and whisk, adding more as needed, until batter is the consistency of thick pancake batter. Dip fish pieces into the batter to coat; lift out and let excess drip off.
Fry fish in batches until golden brown, dunking occasionally if needed, 3 to 4 minutes. Drain on paper towels. Serve immediately.

Nutrition Facts : Calories 503.1 calories, Carbohydrate 42.7 g, Cholesterol 66.3 mg, Fat 22.1 g, Fiber 1.4 g, Protein 27.3 g, SaturatedFat 3.6 g, Sodium 590.6 mg, Sugar 1 g

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

Ingredients

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.