Recipe courtesy of Food Network Kitchen

The Best Beer Batter

Name: The Best Beer Batter
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H5M0.000S
Yield: about 3 cups (enough to batter about 2 1/2 pounds of fish or vegetables)
Ingredients: 1 1/4 cups all-purpose flour; 1/2 cup cornstarch; 1/4 cup rice flour; Kosher salt; 12 ounces lager, chilled

1 Review

Level: Easy
Yield: about 3 cups (enough to batter about 2 1/2 pounds of fish or vegetables)
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

276

Total Fat

1

Saturated Fat

0

Carbohydrates

55

Dietary Fiber

1

Sugar

0

Protein

5

Cholesterol

0

Sodium

349

Total: 5 min
Active: 5 min

Perfectly fried beer-battered food is irresistible when hot and right out of the oil. But what makes this beer batter a head above the rest? First is the quintessential crunch--we find that a mix of all-purpose flour, rice flour and cornstarch keeps the breading light and crisp. Next is the subtle flavor of the beer--we opt for a lager-style beer for its refreshing flavor and hint of hops (and the bubbles help leaven the batter for even lighter texture and crunch). And there’s no need to dip your fish or vegetables in flour first—we find it unnecessary and worse, it gums up the inside of the breading. A quick dunk in this batter and a deep fry in hot oil results in delicious golden morsels time and time again—from crispy onion rings to fried fish.

Ingredients

1 1/4 cups all-purpose flour

1/2 cup cornstarch

1/4 cup rice flour

Kosher salt

12 ounces lager, chilled

Directions

Whisk together the all-purpose flour, cornstarch, rice flour and 1 teaspoon salt in a large bowl until evenly combined. Whisk in the beer until combined and no lumps remain; it should be similar in consistency to a thin pancake batter. Use immediately in your favorite recipes for deep-frying.

The Best Beer Batter

1 Review

Ingredients

Directions

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