Beer Batter for Fish and Chips Recipe
British · Condiment · 10 min total
This light and crispy beer batter is the perfect coating for fish and chips, delivering a golden, crunchy exterior that pairs beautifully with tender fish. The carbonation and flavor of beer create an airy texture that fries up perfectly every time.
10
min prep
min prep
4
servings
servings
180
kcal/serving
kcal/serving
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cold lager or ale
- 1 large egg, separated
- 1 tablespoon vegetable oil
Instructions
- In a large bowl, whisk together flour, baking powder, salt, and pepper.
- Make a well in the center and pour in the cold beer, egg yolk, and oil. Whisk until smooth, being careful not to overmix.
- In a separate clean bowl, beat the egg white until stiff peaks form.
- Gently fold the beaten egg white into the batter until just combined. The batter should be thick enough to coat the back of a spoon.
- Use immediately to coat fish fillets or other seafood. Fry at 350°F (175°C) until golden brown, about 4-5 minutes.
Tips
- For best results, keep the batter cold by placing the bowl in an ice bath while using.
- Pat fish fillets dry before dipping to ensure the batter adheres well.
- Leftover batter can be refrigerated for up to 1 day, but re-whisk before using.
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