Hands Down The Best Beer Batter Recipe!
You've just gotten off the water after a long day of catching some of the biggest fish of your life (still not as big as that one that got away from the other weekend though) and you are thinking of all the ways to absolutely rip into these things. Well, we have you covered with hands down the best beer batter recipe. This is one for the books.
Beer batter is a classic batter recipe that is perfect for coating and deep-frying seafood, vegetables, or even chicken. The beer in the batter creates a light, crispy coating that is both flavourful and satisfying. To make the best beer batter, you will need the following ingredients:
- 1 cup of all-purpose flour
- 1 tsp. of salt
- 1 tsp. of paprika
- 1 tsp. of garlic powder
- 1 tsp. of onion powder
- 1/2 tsp. of black pepper
- 1 cup of cold beer (grab a fresh one, not the one you're drinking)
In a large mixing bowl, whisk together the flour, salt, paprika, garlic powder, onion powder, and black pepper until well combined.
Slowly pour in the cold beer while whisking, making sure to remove any lumps. The batter should be smooth and runny.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This will allow the batter to thicken and the flavours to blend.
Heat a deep saucepan or Dutch oven pot filled with about 5cm of oil over medium-high heat. Use a thermometer to ensure the oil reaches 180-200°C. If you don't have a thermometer, don't put your finger in it to check, throw a few pieces of the batter in and if it sizzles and cooks you'll be good to go.
Lather your fresh fish of choice in the batter (or anything else your cooking) making sure it is completely coated.
Carefully drop the battered food into the hot oil, using tongs if necessary. Fry until the coating is golden brown and crispy, which should take about 3-5 minutes.
Remove the fried food from the oil with a slotted spoon and place on a paper towel-lined plate to drain off any excess oil.
Serve immediately with your favourite dipping sauce. We also recommend cracking a fresh cold beer for this part as well. It brings it all together.
This beer batter recipe is easy to make and can be customized to your liking by adjusting the spices or using different types of beer (wouldn't recommend an imperial stout). The key to success with this recipe is using cold beer and allowing the batter to rest in the refrigerator before using it. So, go ahead, grab a cold beer, and start deep-frying! Enjoy!