Beer Batter

Beer Batter

168 Reviews 12 Pics
  • Prep

    5 m
  • Ready In

    5 m
Letty Simmet
Recipe by  Letty Simmet

“As long as there is a beer in the house this is a quick and easy recipe without any fancy ingredients. You can find all the ingredients in a standard kitchen! This batter is great for deep frying white fish. Fresh lake perch and walleye are especially tasty in this beer batter.”

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Ingredients

Adjust Servings

Original recipe yields 2 cups

Directions

  1. In a small mixing bowl add flour, egg, garlic powder, and black pepper. Stir in 1 cup beer (you can add more than one cup to obtain your desired texture).

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Reviews (168)

Rate This Recipe
Ryan B.
703

Ryan B.

Great recipie! If you dredge whatever you're frying in flour before you put it in the batter, it helps the batter stick more and makes it thicker.

Melinda C.
312

Melinda C.

Simple, tasty batter. I added just a little salt to enhance flavor. I use it to make fried shrimp with onion rings on the side. It helps to dust your fish, shrimp, etc. with flour first, then dipping in the batter. Some people have said this batter is too thin; add a little more flour if you like, but note that a heavy batter will fry up very dense and retain a lot of oil.

MAJEC
289

MAJEC

This was an excellent recipe, except for the fact that the fish got very soggy when it cooled. My oil was plenty hot, I dried the fish first (as someone else had suggested) and drained them real good. Does anyone have a suggestion on how to keep the fish crispy?

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 88 cal
  • 4%
  • Fat
  • 0.8 g
  • 1%
  • Carbs
  • 14 g
  • 5%
  • Protein
  • 2.7 g
  • 5%
  • Cholesterol
  • 26 mg
  • 9%
  • Sodium
  • 11 mg
  • < 1%

Based on a 2,000 calorie diet

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