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Fast and tasty
Batter on beer

Beer Batter

A batter recipe plus your imagination — it's bound to turn out delicious! Use it to fry just about anything: beef, pork, or chicken cutlets, fish steaks, and all kinds of seafood, plus cheese and vegetables like broccoli and potatoes.

Ilga

Recipe author

Composition / ingredients

Servings:

Flour (sifted)

125

Salt

Beer (light)

0.1

Eggs

Butter

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 8 g

Fats 28 % 12 g

Carbohydrates 53 % 23 g

244 kcal

GI: 4 / 0 / 96

Cooking method

Cooking time: 15 min

Step 1:

I'd like to share a recipe with you for how to make beer batter. To start, gather all the ingredients you'll need.
Step 2:

Start by taking a deep bowl of a good size and sifting the flour into it through a fine strainer. Sifting is essential so the flour doesn't clump and spoil the batter.
Step 3:

Slowly pour warm light beer into the bowl of flour — it should be freshly opened and still fizzy. If the beer goes flat, the batter won't come out the way it should. Keep stirring continuously the whole time you're pouring; a spoon works fine. You want a smooth, lump-free mixture.
Step 4:

Next, add the butter to the mixture. It shouldn't be frozen, or it won't melt quickly enough to blend in. It's best if the butter is well softened.
Step 5:

Now crack 2 eggs into the bowl and add salt to taste. Fresh farm eggs are best, and you can beat them ahead of time in a separate bowl with a whisk. Mix everything in the bowl thoroughly. And that's it — the batter is ready, nicely thick and good to go.
Step 6:

As an example, I fried up some onion rings in it.
Step 7:

As you can see, the batter turned out great — it gave the finished dish a beautiful crust and made it look as appetizing as can be.

I really love to cook and often experiment in the kitchen. I've got a huge range of recipes in my repertoire, from simple to elaborate. And I can say with confidence that meat, poultry, or vegetables in batter are always a hit. That crispy shell gives dishes a one-of-a-kind flavor and a little something special. Beer batter is my absolute favorite — to my taste, it's the best of all. I have no doubt you'll appreciate how good it is too!