Community Pick
Beer Batter for Fish, Shrimp & Onion Rings
photo by PalatablePastime
- Ready In:
- 10mins
- Ingredients:
- 6
- Yields:
-
1.25 cups
ingredients
- 2⁄3 cup all-purpose flour
- 1 teaspoon salt
- 1⁄2 teaspoon baking powder
- 1⁄2 cup beer
- 1 egg
- 1 tablespoon vegetable oil
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.
Reviews
-
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...
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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!
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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.
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RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
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