Beer batter is a really versatile addition to home cooking especially when you are craving things that you would usually get from a restaurant. From beer battered fish, chicken or halloumi as the main part of your meal to takeaway style treats such as battered mushrooms, onion rings or fries. If you want to include some vegetables, courgettes, french beans or cauliflower fry really well and are great as a starter or on the side with an Asian infused dip.
Combine the flour, cornflour, baking powder mixing bowl. Add salt, pepper and garlic and mix thoroughly. Leave a small amount of the mixture to the side as you will use this later. Gradually pour the beer into the bowl, stirring together until you have a thickish batter. The batter is best used straight away as the bubbles with well help keep it light and airy.
To cook your battered food you will need around 1 litre of oil and a large, deep saucepan. To test if your oil is ready, drop a bit of bater into the oil. If it sizzles and crisps up straight away, then your oil is good to go. To ensure your batter sticks to your fish/cheese/veg, add a thin coat of the flour mixture first before dipping into your batter. Once fully coated in both, carefully drop into the oil – you can use a slotted spoon if you have lots of smaller bits.
All food has a different cooking time in oil so if using chicken, make sure that you cook this long enough. Fish usually takes around 8 minutes whilst veg with only take 2-4 minutes. Your batter should be crispy and a lovely golden colour. Once removed from the pan, dry off on some kitchen towel before serving.
- 100g plain flour
- 250ml Love Lane Lager
- 2tbsp cornflour
- 2tsp baking soda
- Garlic powder
- Salt & pepper
Use the beers below to experiment with different batters.