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.

Recipe Summary

prep:
5 mins
total:
5 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk flour and beer together in a bowl until batter is just combined; batter will be lumpy.

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Cook's Note:

You can add some freshly ground spices to the batter to give a flavour kick if you like. Try deep frying fish in a beer batter laced with cumin, coriander, and paprika to give a Moroccan direction. Serve it with a Moroccan zucchini salad and yogurt.

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Press meat or vegetables into flour to coat, shaking off excess; dip into beer batter. Fry in hot oil in batches until golden brown. Drain on paper towels and season immediately with salt.

Nutrition Facts

260 calories; protein 6.6g 13% DV; carbohydrates 49.5g 16% DV; fat 0.6g 1% DV; cholesterolmg; sodium 797.3mg 32% DV. Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/14/2014
Nice straight forward recipe. If you don't have self rising flour, no worries. Use all purpose flour and add 1 1/2 teaspoon of baking powder and 1/2 teaspoon of salt for each cup of flour. I did beer batter fish with a light Mexican beer. Very nice. Read More
(37)

Most helpful critical review

Rating: 3 stars
02/23/2020
Not bad but did not understand the pressing into flour and then batter! Read More
25 Ratings
  • 5 star values: 23
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/14/2014
Nice straight forward recipe. If you don't have self rising flour, no worries. Use all purpose flour and add 1 1/2 teaspoon of baking powder and 1/2 teaspoon of salt for each cup of flour. I did beer batter fish with a light Mexican beer. Very nice. Read More
(37)
Rating: 5 stars
03/20/2014
Simple! And SO yummy on so many things! Going to try it on chicken legs tonight Read More
(8)
Rating: 5 stars
05/21/2015
Tastes great! The comment about using 1 1/2 teaspoons baking powder w/ 1/2 teaspoon salt per cup of flour in regular flour worked perfectly. I used a pale ale and it was fantastic. Read More
(5)
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Rating: 5 stars
03/16/2017
I've tried a few different beer batter recipes and they're good but they're not perfect. I came across this one and my first thought was "no egg?! how?!" I was so wrong. It doesn't need anything else. I seasoned the fish before I dropped them into the batter with small amounts each of salt pepper garlic powder and paprika. The batter is very thick and lumpy which concerned me at first but I followed the directions letter for letter and it was excellent. My fish was so light and crispy I wanted to cry. We had some leftover fish so the next day I placed the cold cooked fish on a baking rack and popped them in the oven at 350 for about 10 minutes or so. They crisped up well. I'm so happy to have found the perfect beer batter!! Read More
(4)
Rating: 5 stars
05/13/2018
Made half the recipe it’s perfect and I get to drink half the beer Guinness of course Read More
(2)
Rating: 5 stars
08/11/2017
I cut the recipe down still had too much but Read More
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Rating: 4 stars
04/27/2016
I used plain flour teaspoon salt and same of baking powder and whisked by eye to get the right consistency. Very easy worked well. Classic fish and chips! Read More
Rating: 3 stars
02/23/2020
Not bad but did not understand the pressing into flour and then batter! Read More
Rating: 5 stars
12/21/2019
I read the other reviews carefully. I didn't have self rising flour so I added the baking soda and salt. I also added garlic powder paprika and cayenne. Was skeptical but oh my! Such a light batter crispy and flavorful. It's a keeper. Read More