Beer Batter
Submitted by Neelie
Light, crispy beer batter made with just flour, egg, beer, and seltzer. Use it for onion rings, fried chicken, fish, or veggies. Adjust thickness to your liking in 5 minutes flat.
YIELD
1 servingsPREP
5 minCOOK
20 minREADY
5 minThis is the only beer batter recipe you need in your back pocket.
Four ingredients, five minutes, and you’ve got a light, bubbly coating that fries up shatteringly crisp on anything from onion rings to chicken to fish.
The beer adds flavor and carbonation while the seltzer keeps things extra airy.
The beauty here is control: want a thick, craggy shell? Use less liquid. Prefer a thin, lacy coat? Thin it out.
Kitchen Tips
- Use cold beer straight from the fridge. Cold batter hitting hot oil is what creates that explosive puff and crunch.
- Don’t overmix. A few lumps are fine and actually help create texture. Overworked batter turns tough.
- Dip your food in flour first before dipping in batter. It gives the batter something to grip so it doesn’t slide off in the fryer.
Ingredients
Directions
Use this for onion rings or fried chicken.
The thicker the batter, the heavier the coating.
Adjust to your preference.
Mix eggs and flour together, then thin out with beer and then seltzer.
Makes 1 cup
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