Beer Batter Easy Recipe 2021

Beer Batter Easy Recipe

Beer Batter Easy Recipe 2021

There are two important reasons beer batter is called beer batter, the obvious one being that it contains almost as much beer as flour.

The second is that anything you batter and fry with it automatically pairs well with a pint of suds. Need a third reason? This recipe is so easy you could whip up a batch after 10 pints of suds.

While fish fillets are most commonly associated with this concoction, remember the last time you had fried pickle chips? You don’t have to say it was at Hooter’s, we already know.

This batter recipe makes it possible to recreate most of that experience in the sanitized comfort of your own kitchen.

How long should you fry battered fish?

It depends on how big your cod slices are. For 5-inch long cuts, it takes around 8 minutes to get that golden, crispy coating without overcooking the fish. Also, adjust cook time if you’re using smaller or bigger cuts.

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Best fish to use for fish and chips?

Cod is a popular and one of the best choices in chip shops. However, it can get expensive or inaccessible in some locations.

Feel free to swap it out with halibut, haddock, whiting, flounder, tilapia, or pollock. You can basically use any white, subtle-tasting variety. After all, what makes this dish stand out is that delicious crispy coating!

What type of beer to use?

Beer is the most important component of that delicious coating. There are so many different types out there, so you may be wondering which one will work best.

Here are a few ideas:

  • For stout enthusiasts, the slight slightly sweet, full-blooded boldness of Guinness shines in the batter
  • If you don’t want an intense alcohol flavor, commercial kinds like Coors and Pabst Blue Ribbon will give the coating that airiness without an obvious beer taste
  • Newcastle and other brown beers give this batter a beautiful caramel undertone

I tend to stay away from hoppy types because they can impart a bitter aftertaste to the coating. But to each her own! Some people actually enjoy it.

What is the best oil to use beer batter fish?

Use canola, vegetable, and other neutral varieties. Also, peanut oil is great to use because it has one of the highest smoking points, which is great for deep frying. 

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Best sauce to use:

You can keep it simple with a squeeze of lemon, vinegar dip (I like white or brown malt), and sea salt, but it also goes perfectly with these delicious sauces:

  • Tzatziki Sauce: This healthy yogurt sauce with fresh garlic, grated cucumber, and dill cuts through any oiliness of this fried dish
  • Horseradish Sauce: If you’re a fan of wasabi, you’re going to love dipping the battered cod in this creamy and sour sauce with just the right amount of heat!
  • Homemade Yum Yum Sauce: How adorable is that name? This Japanese-inspired sauce is usually served in hibachi restaurants, but it’s so easy to prepare from scratch. It’s made with rich Japanese mayo mixed with ketchup, then spiked with rice vinegar and mirin. Goes really well with Crispy Onion Rings and Fried Cheese Sticks, too!
  • Chik Fill A Sauce: Another great dipping sauce with the right balance of sweet and smokey flavor. 

How Do You Make Beer Batter for Fish?

The flavor for this dish comes from the seasoning and the beer. I prefer to use a dryer stout, but use whatever beer you’d also like to drink. You can also use more or less seasoning depending on taste.

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BEST BEER BATTER FISH RECIPE (SO EASY):

YEILDS:PREP TIME:TOTAL TIME:
8 Servings0 Hours 15 Mins0 Hours 30 Mins

INGREDIENTS

2 quarts vegetable oil for frying
8 (4 ounce) fillets cod
salt and pepper to taste
1 cup all-purpose flour
2 tablespoons garlic powder
2 tablespoons paprika
2 teaspoons salt
2 teaspoons ground black pepper
1 egg, beaten
1 (12 fluid ounce) can or bottle beer

DIRECTIONS

  1. Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with salt and pepper.
  2. Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.
  3. Dip fish fillets into the batter, then drop one at a time into the hot oil. Fry fish, turning once until both sides are golden brown. Drain on paper towels, and serve warm.

Should you let beer batter sit?

Some beer batter recipes will say to add ice or place the beer batter in the fridge to ‘rest‘ for 30 minutes. Forget it! Adding ice will water down your batter and refrigerating the beer batter just takes time. The secret to great batter is to go from very cold to very hot, very quickly.

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Storage instructions:

The great thing about this recipe is that it’s still good after a while. Leftovers can easily be stored and refrigerated for days to come. Use an airtight container, then refrigerate for up to 4-5 days. 

Also, make sure it’s completely cool before putting it in the fridge. Otherwise, it will steam and get soggy whatever container you put it in. To heat, you can bake them in a 300F oven to restore some of the crispiness.

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