English Beer Batter Recipe

Name: English Beer Batter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 1 or more
Ingredients: Eggs; 12 oz (355 ml) of beer; Butter; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 1/2 cups all-purpose flour (1/2 cup for dredging)

This family heirloom recipe, passed down for generations, delivers the crispiest, most authentic English-style fish and chips you'll ever taste! Perfect for fish, onion rings, or zucchini, this beer batter recipe requires a bit of advance planning (refrigeration time), but the incredible results are worth the wait. Get ready for a truly unforgettable fish fry!

Prep Time 10 mins

Cook Time 20 mins

Calories 621.5 kcal

Protein 41g

Rating 5.0 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for English Beer Batter

Eggs
12 oz (355 ml) of beer
Butter
1 teaspoon salt
1/2 teaspoon black pepper
2 1/2 cups all-purpose flour (1/2 cup for dredging)

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How to Make English Beer Batter

Let 12 oz (355 ml) of beer sit at room temperature until completely flat (about 30 minutes).
Refrigerate 2 large egg whites for at least 30 minutes.
In a large bowl, whisk together 2 large egg yolks, the flat beer, 2 tablespoons melted unsalted butter (or oil), 1 teaspoon salt, and 1/2 teaspoon black pepper.
Gradually whisk in 2 cups all-purpose flour until a smooth batter forms.
Cover the bowl and refrigerate the batter for 3-12 hours (preferably overnight).
When ready to fry, bring the refrigerated egg whites to room temperature. Beat them with an electric mixer until stiff peaks form.
Gently fold the stiff egg whites into the beer batter until just combined. Be careful not to deflate the egg whites.
Pat your fish pieces (or onion rings/zucchini) thoroughly dry with paper towels.
Lightly dredge each piece in 1/2 cup all-purpose flour, shaking off any excess.
Dip each floured piece into the batter, ensuring it's fully coated.
Deep fry the battered fish (in batches to avoid overcrowding), in about 375°F (190°C) oil, until the batter is golden brown and crispy (about 3-5 minutes per batch).
Remove the fried items with a slotted spoon and place them on a wire rack or plate lined with paper towels to drain excess oil.
Serve immediately and enjoy your delicious homemade fish and chips!