Classic Beer Batter
A light and airy batter that creates a wonderfully crisp coating for fried fish, onion rings, or vegetables. The beer acts as a leavening agent for a puffy texture, while folded egg whites make it exceptionally light. A brief resting period is key to a tender result.
An original recipe by Forkin
- Total time
- 1 hr 10 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 216 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
batter
- 1 cupall-purpose flour, sifted
- 0.5 tspsalt
- 2 pcsegg yolk, from 2 large eggs
- 0.67 cupbeer, lager or pilsner style
- 2 tbspunsalted butter, melted
leavening
- 2 pcsegg white, from 2 large eggs
Equipment
sifter · spatula · whisk · medium mixing bowl · small mixing bowl · large mixing bowl
The method
Step by step
- 1
In a large bowl, combine the sifted all-purpose flour and salt. Make a well in the center.
About 1 min
- 2
Separate the eggs, placing the yolks in a small bowl and the whites in a separate, clean medium bowl.
About 2 min
Cook’s note: Save the bowl of egg whites for later.
- 3
Pour the beer into the bowl with the egg yolks and whisk briefly to combine.
About 1 min
- 4
Pour the beer and yolk mixture into the well of the dry ingredients.
About 1 min
- 5
Gently stir from the center outwards until the batter is just mixed. A few small lumps are perfectly fine.
About 1 min
Cook’s note: Over-mixing can make the final coating tough, so mix as little as possible.
- 6
Stir the melted butter into the batter until just incorporated.
About 1 min
- 7
Cover the bowl with plastic wrap and let the batter rest at room temperature for 1 hour.
About 1 hr
Cook’s note: This resting period allows the gluten in the flour to relax, resulting in a more tender crust.
- 8
Just before you are ready to fry, beat the egg whites with a clean whisk or electric mixer until stiff peaks form.
About 2 min
Cook’s note: Ensure the bowl and beaters are completely free of any fat or grease, otherwise the egg whites will not whip up properly.
- 9
Gently fold the stiffly beaten egg whites into the rested batter until just combined. Do not overmix.
About 1 min
Cook’s note: Fold in a third of the whites first to lighten the batter, then add the rest. This makes incorporating them easier without deflating the mixture.
- 10
Use the batter immediately to coat your desired ingredients for frying.
Per serving
Nutrition
- Calories
- 216.1kcal
- Protein
- 6.4g
- Carbs
- 24.5g
- Fat
- 8.8g
- Fibre
- 0.8g
- Sugar
- 0.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
This batter is best used immediately and does not store well.
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