Tuesday, June 13, 2006

Beer Batter Recipe

This recipe produces a light, crisp, golden batter. Rather than using beer as the only liquid component of the batter, we use a combination of beer and soda water for a milder flavour. We serve our beer battered fish with lemon wedges and tartare sauce.

Serves 4.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

112g (3/4 cup) self-raising flour
38g (1/4 cup) cornflour
110ml (5 1/2 tablespoons) cold beer
110ml (5 1/2 tablespoons) cold soda water

Sift the flours together into a large bowl. Gradually whisk in beer and soda water to form a thin batter. Leave batter to stand in the refrigerator for about an hour. Stir before using.

About 800g boneless, skinless fish fillets (we used snapper)
About 1/2 cup plain flour
Oil, for deep-frying

You can deep-fry the fish in a deep fryer, or a medium or large saucepan. We use a medium saucepan so that we don't need to use as much oil. If you are using a saucepan, fill it about one third full - the oil level will rise quite a bit once the fish is added and it starts bubbling. We use 750ml of oil. © exclusivelyfood.com.au

Cut fish fillets into pieces if desired. Coat fish with flour.

Heat oil to 180 degrees Celsius in a deep fryer or saucepan over medium-high heat. If you don't have a deep-fry thermometer, you can use a small piece of bread to indicate the oil temperature. The oil has reached the correct temperature when the bread takes 30 seconds to turn golden brown.

Dip fish in batter, removing excess batter by gently wiping fish against the side of the bowl. Lower fish into hot oil (if you are using a saucepan, do this slowly so that the fish doesn’t fall to the bottom and stick). Fry fish in batches so as not to overcrowd the fryer or saucepan. Fry until golden brown, turning once during cooking.

Drain cooked fish on paper towels. Sprinkle with salt and serve immediately.
© www.exclusivelyfood.com.au


Blogger Unknown said...

always wondered about this beer batter thingy as in specifically how much beer actually goes into the batter - thanks for the recipe!

17/6/06 12:16 am  
Blogger Sara said...

looks lovely - now i'm in the mood for fish!

17/6/06 7:48 am  
Anonymous Anonymous said...

Wondering how prawns might go in this batter?

20/6/06 8:47 am  
Blogger Amanda and Debbie said...

We haven't tried prawns in this batter but we are sure they would be delicious.

20/6/06 8:57 am  
Anonymous Anonymous said...

what do you think about using the batter on a banana. the three b's beer battered banana

26/5/07 6:56 pm  
Anonymous Anonymous said...

We've been going crazy with our new deep frier.
We tried deep frying a beer battered steak.
Not bad i must say.

8/6/07 10:33 pm  
Anonymous Anonymous said...

Just tried this batter on a nice piece of fish and it was devine!!!! so, used what was left over on some marinated mussels. I think i've died and gone to heaven. whats so good about it is I used a 750ml bottle of beer so had to finish it off while cooking.
(well its not going to finishh itself is it?)

22/6/07 9:16 pm  
Anonymous Anonymous said...

We just had it with some blue Cod and some Groper...Awesome ! we use Speights Destinction Ale.... extreemly light and tasty would highly recomend this, Dan the mussels sound great, cant wait to try it ! - one of the best way to have them i reckon !

4/7/07 7:15 pm  
Anonymous Anonymous said...

We just had it with a freah nile perch. It was delicious. Beer i used was a emu export. The best part was that i bought a carton and had to finsh that while cooking...

7/7/07 7:28 pm  
Anonymous Anonymous said...

Yeah the batter was grouse. went really well with some sweet snapper from West Australia. Radical recepies guys, your really pushing the boundries of what this recepie can be used for! great work

7/7/07 7:31 pm  
Anonymous Anonymous said...

Hi gang. I saw all the great ideas being thrown around and i decided to try some of my own creations. The best i have made so far is little bite size pieces of chicken fried in the beer batter. I called them drunk chicken drops. Ha Ha. Keep the great ideas coming team. I think i'm going to try the banana today. LOL.

16/7/07 10:08 am  
Anonymous Anonymous said...


Love it, easy, a hit with everyone i have served it to, 10 out of 10.

4/11/07 12:39 pm  
Anonymous Anonymous said...

Hi, is it ok if I use self raising flour instead of plain flour? Thanks!

24/11/07 2:30 pm  
Blogger Amanda and Debbie said...

The recipe specifies self-raising flour, not plain flour. If you don't have any self-raising flour, you could use 110g of plain flour mixed with 1 1/2 teaspoons of baking powder.

6/12/07 6:16 pm  
Anonymous Anonymous said...

hi amanda and debbie! my boyf and i made it today using dory (we cheaped out) and used carlton draught as our beer and served it with chips! it was lovely! thanks for posting the recipe!

14/12/07 6:42 pm  
Anonymous Anonymous said...

Hi both,
do you have a recipe for the tartare sauce !!

9/2/08 10:44 am  
Blogger Amanda and Debbie said...

We haven't yet developed a recipe for tartare sauce.

2/3/08 11:55 am  
Anonymous Anonymous said...

Hi good recipe but i dont use water i use any ground nut oil and i use plain flour, it makes it much more crispy and golden. I am chef by the way :D:D

10/4/08 4:26 pm  
Anonymous Anonymous said...

What a fantastic, easy recipe. Tried it on some whiting and it was a real winner. Thank you

14/4/08 7:14 pm  
Anonymous Anonymous said...

To give batter mix a bit of a twang try a half teaspoon of curry powder in mixture

25/7/08 4:06 pm  
Anonymous Anonymous said...

Do you use wheaten or corn cornflour?

27/10/08 9:00 am  
Blogger Amanda and Debbie said...

We tested this recipe with corn cornflour.

27/10/08 10:08 am  
Anonymous Anonymous said...

I used your recipe tonight to do some flathead fillets I won at my work's Friday raffle.

I've never made batter before, and I've never deep fried anything.

It turned out so well!

Thank you so much!!

2/11/08 9:52 pm  
Anonymous Anonymous said...

CONGRATULATIONS on having Exclusively Food site and THANK YOU for this AMAZING recipe. Last night I made your beer batter recipe and it was AWESOME!I have been searching for years to find the perfect beer batter, and, thanks to you, Amanda and Debbie,I now have it. Normally, I am not fond of fish, but last night I became a fish-convert. I actually ate two pieces of fish coz the batter was sooooooo yummy.THANK YOU! THANK YOU! THANK YOU! :):):)

28/4/09 11:13 am  
Blogger Unknown said...

Awesome, Thanks, recipe worked a treat...

27/6/09 1:43 pm  
Anonymous Anonymous said...

i've made this so many times and it was so easy.just like eating form a restaurant.thank you so much!


27/7/09 3:08 pm  
Anonymous Shell said...

Another recipe tried from this website, another successful turnout with choruses of "delicious" from the rest of my family. Used some rather large fresh flathead fillets and made a bit too much batter (ended up doing 2 batches of batter, using James Boag's beer), but in the end I'm not sure just one lot of batter would've sufficed. My brother didn't think it was all that "beer"-y though...its not meant to! Definitely will be making this again, the batter is nice and light....will just make sure brother isn't cooking them, he nearly left the fillets undercooked and we had to put them back in to cook further..a case of over-zealousness methinks!

3/8/09 2:30 pm  
Anonymous Anonymous said...

Great batter. I used Pure Blonde beer and [as I really like beer] I used only beer as the liquid [no soda]. Instead of coating fish, I microwaved some chunky potato chips in vegetable stock, then battered and fried them. Served with Tomato Onion Relish and Chill Tomato Steak Sauce. Very tasty.

25/9/09 11:37 pm  
Anonymous Anonymous said...

Try using prawns, zuchinni, mushrooms(yummmmoo) and cocktail franks, they taste like battered savs

31/8/10 7:02 pm  
Anonymous Anonymous said...


I would like to omit the beer, as I have kids. How much soda water will I need, if I want to omit the beer?

3/1/12 1:34 pm  
Anonymous Anonymous said...

We are professional fishermen and this is the recipe we use on our Spanish mackerel when we just feel like good old fashioned beer battered fish. First time we were using this we were going against the current through the hole in the wall in the wessel islands above Gove NT, and my brother had a hard time hanging on to the bowel with how rough it was. But still turned out to be the best batter ever. Thanks again and having I again tonight as fish burgers with a bit of sweet lip. Yum!!!

15/8/12 6:25 am  

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