Beer Batter Recipe

Beer Battered Fish, and Chips, GreatPartyRecipes.com


One of these two recipes will be the only beer batter recipe you'll ever want. One "cheater" recipe, one from scratch, both perfect for deep frying seafood, chicken nuggets, or crunchy vegetables. The beer contributes a nice, yeasty flavor. It's the stuff that gives fish and chips that "wow" factor.

A favorite around my house is Beer Batter Onion Rings on lazy Sunday afternoons. Add friends and family, mulled wine, and a movie to the mix for a wonderfully laid back occasion. Or serve beer and watch the big game for a not-so-laid-back afternoon. Batter up!




Easy Beer Batter
Recipe

For a party size recipe just double it.

1 cup baking mix (like Bisquick)
1/2 teaspoon salt
1 egg, beaten
1/2 cup beer

Oil for frying
Salt to taste

Combine baking mix, salt and egg. Slowly add the beer and stir until blended. Coat foods thoroughly with the batter and deep fry until golden brown. Drain on paper toweling, salting lightly if necessary.


Tips:

  • It's best to use prawn-size or fritter-size foods, or a little smaller (unless you're making fish and chips.)
  • Deep frying watery foods, like mushrooms, can be tricky. Check out the practical tips and tricks on our Crispy Fried Mushrooms page. 
  • Cauliflower and zucchini rounds are very good. So are shrimp, scallops, chicken, hot dog bites, etc.


Beer Batter Onion Rings

This is the recipe I always use for onion rings, so I'll just put the batter and onion rings recipes together for you. You'll be surprised at the pile of onion rings this makes. It's a great way to feed a crowd on a budget.

Beer Batter Onion Rings, GreatPartyRecipes.com

2 cups all-purpose flour
2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons vegetable oil
2 eggs
1 12-ounce beer (1 1/2 cups)
3-4 large onions (2 1/2 to 3 pounds)
Oil for deep frying
Salt to taste

Mix the flour, salt, pepper, oil and eggs together in a medium-large size bowl. Pour in the beer and whisk until thoroughly combined and lump-free.

Peel the onions and slice them into about 3/8" thick rounds. Separate the rings.

Dip the rings in the batter, shaking off any excess, and fry in batches in hot (375°) oil until golden brown, about 2-3 minutes. Turn and continue frying for another 1-2 minutes, until both sides are golden brown. Remove and drain on paper towels. Salt to taste.


Dipping Sauce Recipes

Tempura Batter Recipe

Parmesan-Panko Crusted Zucchini Sticks

Back to Fondue Recipes

Back to Party Finger Foods




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Comments

Join the party! Tell us how you were able to use or improve the recipe(s) or tips on this page.

Comments

Join the party! Tell us how you were able to use or improve the recipe(s) or tips on this page.









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