Beer Batter for Fish, Shrimp & Onion Rings

"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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photo by PalatablePastime photo by PalatablePastime
photo by PalatablePastime
photo by Rebecca J. photo by Rebecca J.
photo by David C. photo by David C.
photo by breezermom photo by breezermom
photo by ironchefmarcya photo by ironchefmarcya
Ready In:
10mins
Ingredients:
6
Yields:
1.25 cups
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ingredients

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directions

  • Mix flour, salt, and baking powder in a bowl using a fork.
  • Beat beer, egg and oil together in a separate bowl.
  • Stir into flour mixture until well blended.
  • Batter should be pretty smooth and moderately thick.
  • 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.
  • Drain, and serve while hot and crispy.
  • This recipe also works well with chicken tenders and vegetable pieces; whatever you like to coat with beer batter.

Questions & Replies

  1. I am fairly new to deep flying and whenever I try to make fish and chips I have a problem the batter webbing
     
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Reviews

  1. 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...
     
  2. Amazing - best beer batter ever! We made fresh blue gills and onion rings. Reminded me of the batter one of my favorite restaurants we would go to as a child. Love, love it!
     
    • Review photo by Rebecca J.
  3. 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!
     
  4. I hate to be "one of those" reviewers, but I had no beer to hand and I used an apple cider at 6% alcohol. So sue me! The batter was quite thick and made that wonderful crisp on the outside - melting on the inside batter that you get at the best fish and chips shops. I used it for jumbo shrimp and, following the reco of the late great Judy Rodgers, thin slices of lemon (trust me and try it.) I served these with fresh slices of fennel drizzled with olive oil and lemon. Great recipe and I promise to use beer next time.
     
  5. Absolutely fantastic. I've tried a number of different beer batter recipes, and hands down, this is the best!
     
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Tweaks

  1. Add 1 tsp cayenne pepper
     
  2. Doubled the recipe and omitted most of the salt.
     
  3. I used Lieninkugel Lemon Shandy to make the batter. I had to play with the amount of beer to get the right consistency of batter!
     

RECIPE SUBMITTED BY

I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com I may occasionally post something extra I have here. If you have questions, you can always contact me at contact@palatablepastime.com
 
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