Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
Watch how to make this recipe.
The Best Beer Batter
Getting reviews...
- Level: Easy
- Total: 5 min
- Active: 5 min
- 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 g
- Saturated Fat
- 0 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 349 mg
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.
- Level: Easy
- Total: 5 min
- Active: 5 min
- 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 g
- Saturated Fat
- 0 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 349 mg
Ingredients
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.
