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    You are in: Home / Deep-fried / Beer Batter for Fish, Shrimp & Onion Rings Recipe
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    Beer Batter for Fish, Shrimp & Onion Rings

    Beer Batter for Fish, Shrimp & Onion Rings. Photo by Sue Lau

    1/3 Photos of Beer Batter for Fish, Shrimp & Onion Rings

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    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Sue Lau's Note:

    Great for a fish fry. Mushrooms and other veggies go great too, as well as chicky tenders, and squares of marinated tofu. Experiment and have fun! Makes enough for 1 pound of seafood.

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Mix flour, salt, and baking powder in a bowl using a fork.
    2. 2
      Beat beer, egg and oil together in a separate bowl.
    3. 3
      Stir into flour mixture until well blended.
    4. 4
      Batter should be pretty smooth and moderately thick.
    5. 5
      Dip fish, shrimp, or onion slices in coating and deep-fry in hot oil that has been heated to 350 degrees, until it becomes golden.
    6. 6
      Drain, and serve while hot and crispy.
    7. 7
      This recipe also works well with chicken tenders and vegetable pieces; whatever you like to coat with beer batter.

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    Ratings & Reviews:

    • on June 20, 2010

      I live in Alaska so we have wonderful fresh Halibut. I made this batter and added some extra seasonings. It was such a hit that there was nothing left and the fillet was a good 5 pounds. They ate this along with the mushrooms, onion rings, broccoli, and fries that we made. I served the items as they were finished to avoid them getting soggy. Everybody enjoyed this because they were real hot as well. The times when I want to eat with them I cook in smaller portions and if it gets eaten I go back and cook more. I hope this helps any one. Good luck and happy eating...

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 29, 2009

      55

      This has the exact same flavor and texture as Long John Silver's and that's quite a compliment! I even go so far as to drizzle a little of the batter in the oil to make the "crumbs" you can get there. Let the batter sit for 5 or so minutes after making and it thickens up dramatically and adheres to the meat/onions lots better. I lightly dust my onion rings with flour to help it adhere also. We eat deep-fried foods perhaps 3 or 4 times a year. After finding this recipe, it might be difficult to adhere to that. Thanks so much for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 09, 2009

      55

      EXCELLENT light batter! The only thing I did different was to add 2 tsp of Old Bay seasoning to the batter. *which made the batter better* pun intended! I will always use this batter from now on! Oh yes, and I also dredged my onions and shrimp in flour before the batter so that it would adhere better…worked like a charm! Thanks for a really excellent and easy recipe

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (28)

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    Nutritional Facts for Beer Batter for Fish, Shrimp & Onion Rings

    Serving Size: 1 (275 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 439.0
     
    Calories from Fat 138
    31%
    Total Fat 15.3 g
    23%
    Saturated Fat 2.7 g
    13%
    Cholesterol 148.8 mg
    49%
    Sodium 2067.5 mg
    86%
    Total Carbohydrate 55.2 g
    18%
    Dietary Fiber 1.8 g
    7%
    Sugars 0.3 g
    1%
    Protein 12.3 g
    24%

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