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READY IN 5 mins

Beer Batter

Read Reviews (157)

"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." — Letty Simmet

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Original recipe makes 2 cups Change Servings

1 cup all-purpose flour
1 egg, beaten
1 teaspoon garlic powder

1/2 teaspoon ground black pepper
1 1/2 cups beer

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Directions

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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PREP 5 mins
READY IN 5 mins

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Reviews More Reviews

Most Helpful Positive Review

Feb 22, 2007

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.

—Ryan B.

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Most Helpful Critical Review

Nov 23, 2009

I had to start over after initially following the recipe exactly. This is way too much beer - it makes a soup of the flour mixture. I suggest pouring about 1/3 cup into the flour mix to start, and to slowly pour beer from the bottle if you need more.

—ZIGGURATU

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204 Ratings

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Oct 07, 2003

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.

—Melinda C.

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Aug 25, 2003

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?

—MAJEC

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Nov 04, 2007

The batter seemed too thin so I followed another reviewers advice and dredged walleye in flour before the batter. It turned out perfect. Nice light crispy coating. I fried two pieces at a time and kept them in a warming drawer as they finished. A 200 degree oven would do the same.

—Tim Grair

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Oct 17, 2003

For a more "formal" version of fish & chips, I also coat the french fries in the batter. For us weight-watching folks, the fish & chips can be oven baked (345-deg./30-35 min), and everyone still loves it.

—raggedydog

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Jan 17, 2005

I used two cups of flour, two and a half cups of beer and a bit of cayenne to use as my batter for blooming onions. Absolutely delicious!

—LINDA MCLEAN

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Apr 18, 2003

We are big fish eaters in my family. I am always looking for new ways to dress it up and the recipe went over big. I loved that there was almost no prep time

—JS32LOVE

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Nutrition

Calories
88 kcal
4%

Carbohydrates
14 g
5%

Cholesterol
26 mg
9%

Fat
0.8 g
1%

Fiber
0.5 g
2%

Protein
2.7 g
5%

Sodium
11 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Beer Batter

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 88
Calories from Fat: 7

% Daily Value *
Total Fat 0.8g 1 %
Saturated Fat 0.2g 1 %
Cholesterol 26mg 9 %
Sodium 11mg < 1 %
Potassium 43mg 1 %
Total Carbohydrates 14g 5 %
Dietary Fiber 0.5g 2 %
Protein 2.7g 5 %
Sugars 0.2g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium 1 %
Iron 9 %
Thiamin 13 %
Niacin 13 %
Vitamin B6 3 %
Magnesium 3 %
Folate 19 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.