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Cajun Stand-Off Beer Batter

bar-b-quebyron

"A very robust, lite, and crispy batter that compliments fish, pork, and chicken as well as broccoli, cauliflower, or zucchini. This beer batter will explode with flavor once it hits your mouth, and thirds will be in order when serving things battered and fried with this goodness."
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Ingredients

10 m servings 114 cals
Original recipe yields 15 servings (1 recipe for 3 pounds food)

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Directions

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  • Prep

  • Ready In

  1. Beat flour, cornmeal, lemon pepper, garlic powder, black pepper, oregano, cayenne pepper, cumin, paprika, thyme, onion powder, and both types of light beer together in a large mixing bowl with a whisk until smooth with the consistency of beer batter; add lemon juice.

Footnotes

  • Cook's Notes:
  • Smother the desired food in the batter and then place in oil to fry until golden brown. Remove and place on plate with paper towels to soak up any excess oil. Let stand for 1 minute before serving.
  • It is okay to cross-contaminate food in the batter that is going directly into the fryer, but do not save batter over night after contamination.

Nutrition Facts


Per Serving: 114 calories; 0.6 g fat; 21.2 g carbohydrates; 2.8 g protein; 0 mg cholesterol; 371 mg sodium. Full nutrition

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Reviews

Read all reviews 4
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Ratio dry to liquid WAY off..... Someone needs to rethink...... Also, cayenne amount quite high unless into 5 alarm stuff

I gave it 5 stars because the combination of spices is the best I have tried (and I have tried a lot!). I recommend to simply mix the dry and add the beer to desired consistency. I (also) found ...

Loved the crispy flakiness of this batter. Adjusted seasoning and spices to my husband's taste. Also added beer only until desired consistency, which was less than recipe. Cumin was quite overpo...

We halved the recipe because we had only 1.5 lbs of fish to cook. After halving the recipe we toned down the lemon pepper, cayenne pepper and skipped the black pepper (because lemon pepper has b...