|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 0g||1%|
|Total Sugars 0g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
When you deep-fry food, whether it's homemade onion rings, fish, or even chicken, it helps to coat it in a batter. The batter holds in some of the food's moisture while forming a crispy and golden brown exterior. Achieving a light, crispy batter involves creating bubbles, which can be formed by adding baking powder, seltzer water, or, as in this recipe, beer to the batter. A pilsner, lager, ale, or stout will all work, so feel free to use the type that you prefer to drink—just make sure it is cold.
Another trick for a great beer batter recipe is to use cake flour, which is lower in gluten and thus produces a lighter coating than all-purpose flour. For best results, lightly dredge the item in some flour before dipping it in the batter. The batter will stick to the food better this way.
Make sure to have all the ingredients measured and ready to go, because once you mix up the batter, you need to use it right away. This ensures the flour doesn't soak up too much liquid; it also maximizes the fizziness of the beer.
Click Play to See This Classic Deep-Frying Beer Batter Come Together
"I used a can of golden stout I had in the fridge—any beer you have on hand should work fine. Make sure you use cake flour and don't stir the batter. It will be lumpy, but it works. I fried onion rings and some pickle chips. Delicious!" —Diana Rattray
1 egg, beaten
1 cup cold beer
1 cup cake flour, plus extra for dredging
1/4 teaspoon salt
1/4 teaspoon paprika
1 to 2 pounds onions, sliced into rings, optional
Steps to Make It
Gather the ingredients.
Combine the egg and beer in a large bowl.
In a separate bowl, combine the flour, salt, and paprika.
Add the seasoned flour to the beer mixture and gently poke at it with a fork until you have a loose, floppy batter with plenty of lumps. Don't stir, whisk, or mix.
Once the batter is together, dredge and dip the onions right away and add to a pot of hot oil to fry.
Serve hot and enjoy.
- Be sure to use cold beer because the cold temperature helps inhibit gluten development.
- It's critical that you only mix the flour into the egg-beer mixture until it is barely incorporated. It should be loose and lumpy.
- There are several tips to deep-frying food so the results are light and crispy instead of greasy and soggy. Make sure that you have all the necessary tools and follow the steps to deep-fry safely and successfully.
- When deep-frying, you'll need an oil with a high smoke point and a deep-frying thermometer. It's also best to work in batches so you can maintain a consistent temperature throughout the frying process.
When to Choose Batter Over Breading
Frying foods most often requires coating the food in a mixture before cooking it in oil. That coating can be either a breading or a batter, and the right choice really depends on whether you want a more substantial (i.e., crunchy) coating or one that's lighter and crispier. For a crunchy exterior, go with a breading, and for a light and crispy coating, a batter is the best choice.