English Beer Batter
Crispy and golden perfection awaits with this classic English Beer Batter recipe, your ultimate secret to achieving light, crunchy coatings for fried favorites like fish, chicken, or vegetables. This simple yet ingenious batter is made with a blend of all-purpose flour, cornstarch, and a touch of baking powder for that coveted airy texture, while a splash of light beer adds a subtle, malty flavor and ensures a beautifully crisp crust. The addition of cold water keeps the batter chilled for better frying results, and a dash of black pepper enhances the savory profile. Ready in just 10 minutes, this versatile batter transforms everyday ingredients into pub-style treats right in your kitchen. Pair your fried creations with zesty dipping sauces or classic sides for a crowd-pleasing meal that’s sure to be a hit. Perfect for fish and chips lovers or crispy veggie enthusiasts, this recipe delivers restaurant-quality results every time.
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 50 grams cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 300 milliliters light beer (e.g., lager or pale ale)
- 50 milliliters cold water
Instructions
In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Whisk thoroughly to ensure all the dry ingredients are evenly mixed.
Create a well in the center of the dry ingredients. Pour in the beer and cold water gradually, whisking as you pour to prevent lumps.
Continue whisking until the mixture forms a smooth batter. The consistency should be slightly thick, yet pourable.
Cover the bowl with plastic wrap or a clean kitchen towel and let the batter rest for 10 minutes. This allows the ingredients to combine fully and improves the texture.
While the batter rests, prepare the food you wish to coat (e.g., fish fillets or sliced vegetables). Ensure they are dry by patting them with a paper towel.
Heat oil in a deep fryer or large pot to 350°F (175°C). Enough oil should be used to completely submerge the items being fried.
Dip the prepared food into the batter, ensuring it is completely coated. Allow excess batter to drip off before placing it carefully into the hot oil.
Fry the coated item in the oil for 3-5 minutes, or until golden brown and crisp. Work in small batches to avoid overcrowding the fryer.
Use a slotted spoon or tongs to remove the fried food from the oil. Place it on a wire rack or paper towel-lined plate to drain excess oil.
Serve immediately with your favorite dipping sauces or sides, and enjoy the crispy perfection!
Nutrition Facts
Calories |
1010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.0 g | 3% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2831 mg | 123% | |
| Total Carbohydrate | 206.1 g | 75% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 0.7 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 47 mg | 4% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 293 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
