Excellent Beer Batter Recipes
BEER BATTER
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
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
EASY BEER BATTER
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
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 FOR FISH
Steps:
- In a medium bowl, stir together flour, baking powder, baking soda, and cornstarch.
- In a large bowl, beat together eggs and milk. Mix in beer. Stir in flour mixture. Season with salt, black pepper, and garlic powder.
- In an electric deep fryer or a heavy saucepan, heat oil to 375 degrees F (190 degrees C).
- Coat fish in batter, and submerge in hot oil. Fry until golden brown, about 4 to 5 minutes. Serve.
Nutrition Facts : Calories 772.1 calories, Carbohydrate 74.8 g, Cholesterol 142.2 mg, Fat 41.5 g, Fiber 10.9 g, Protein 28.9 g, SaturatedFat 6.7 g, Sodium 491.7 mg, Sugar 3.7 g
CRISPY BEER-BATTERED FISH
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
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.
EXCELLENT BEER BATTER
Make and share this Excellent Beer Batter recipe from Food.com.
Provided by ColoradoCooking
Categories < 4 Hours
Time 1h4m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Mix until the batter is pourable (not thin), may need less or more beer. Let sit at room temp for an hour or two. Dust poppers in plain flour before dipping into batter (this makes it stick). Fry away!
- The leftover batter can be refrigerated and then brought back to room temp before using again.
Nutrition Facts : Calories 246.5, Fat 0.9, SaturatedFat 0.2, Sodium 5.1, Carbohydrate 51.8, Fiber 3, Sugar 0.5, Protein 7.3
BASIC BEER BATTER
Make and share this Basic Beer Batter recipe from Food.com.
Provided by pamsbm
Time P1DT10m
Yield 8 serving(s)
Number Of Ingredients 7
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.
COLLIN'S BEER BATTER
This recipe comes from Tom Collins, in Walker Wisconsin and was published in Ron Schara's Minnesota Fishing Guide in 1978. It has been a favorite of mine for many years and works well with any firm white meat fish. It can also be used to deep fry firm vegetables like broccoli.
Provided by Bill Hilbrich
Categories Vegetable
Time 15m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Combine eggs and beer Add dry ingredients all at once.
- Mix smooth, adjust consistency as required.
- If batter is heavy, adjust with a small amount of milk, If batter is too thin, adjust with cornstarch. Do not over mix.
- Dredge fish or vegetable lightly in cornstarch.
- Shake off excess, dip in batter and immerse directly into fat cooking at 375 degrees.
Nutrition Facts : Calories 768.6, Fat 6.4, SaturatedFat 1.8, Cholesterol 186, Sodium 463, Carbohydrate 137, Fiber 4.7, Sugar 0.7, Protein 24.7
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BEST BEER BATTER RECIPE: HOW TO MAKE IT & 6 MUST KNOW TIPS
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- Only Use a Cold Beer. Some beer batter recipes will say to add ice or place the beer batter in the fridge to 'rest' for 30 minutes. Forget it! Adding ice will water down your batter and refrigerating the beer batter just takes time.
- Use Self Raising Flour. There is no need for bicarb soda or yeast. Just use self raising flour. Also, the flour does not need to be sifted. Self raising flour will make the batter light and crisp.
- Don't Overwork The Batter. Having some lumps in the beer batter is OK. People often overwork their beer batter with a whisk. Not good. This takes extra effort and isn't necessary.
- Choose The Right Beer. Skip this step at your peril. This one choice can make or break your dish. Here’s a simple guide to selecting the perfect beer to compliment the fish you’re using.
- Hot Oil. Frying something in oil that isn't hot enough results in soggy food. The goal is light and crispy. heat your oil to 180º C (350ºF)
- Don’t Overcrowd. Overcrowding the fryer or pan can lead to soggy food. Why? Placing too many cold pieces of fish into hot oil will make the oil temperature drop.
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