Ingredients for Beer Batter For Fish Or Veggies
- 1 ½ cups all-purpose flour
- Egg
- ½ teaspoon salt
- ½ teaspoon black pepper
- Granulated Sugar
- Oil
- 2 teaspoons baking powder
- ¾ - 1 cup ice-cold beer (start with ½ cup and add more as needed)
How to Make Beer Batter For Fish Or Veggies
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, and ½ teaspoon black pepper.
- Gradually whisk in ½ cup ice-cold beer, ensuring no lumps form. Add more beer, 1-2 tablespoons at a time, until you reach the consistency of thick pancake batter (about ¾ cup total).
- Gently whisk until the batter is smooth.
- Heat about 1 inch of vegetable oil in a large skillet or deep fryer to 375°F (190°C).
- Dip your fish fillets or vegetables into the batter, ensuring they are fully coated. Gently place them into the hot oil, avoiding overcrowding.
- Fry for approximately 3-4 minutes per side, or until golden brown and cooked through. The batter should be puffed and crispy.
- Remove the fried items with a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil.
- Serve immediately and enjoy!
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
13g
Fat
4g
Carbs
9g
