Here is my beer batter recipe. I love beer batter fish and chips, my local chipper makes a great fish and chips. There is also this phenomenon in Ireland and the United Kingdom called National Fish and Chips day once a year where you get your fish and chips half price, so after the last Fish and Chips day, I decided to try make a traditional fish and chips at home and was pleasantly surprised with the results. I’ll cover that in another post but I wanted to just have a post to turn to when I just want to make the beer batter for other things.
The beer batter is really easy to make, all you need is 5 basic ingredients and a food processor, all of these, you should find in your kitchen anyway. Different recipes call for the beer to be either cold or at room temperature, I’m in neither camp as I haven’t seen any dramatic differences between the two. The type of beer is also up for discussion, in my case, I just grab whatever is available in the house. Typically, it’ll be Heineken or Budweiser. Any type of ale will do but this is something you can experiment with and try different beers each time until you find your favourite. You can also replace the beer with water if you just want a simple batter recipe.
This beer batter recipe not only goes well with fish and chips but can also go really well for chicken balls or onion rings. It takes less than 5 minutes to prepare in a food processor and then you just have to leave the mixture in the fridge for a minimum of 30 minutes before using. The below measurements makes enough beer batter to coat 4 pieces of fish. A rule of thumb I use is to start off with equal parts of flour and beer, after I stick blending the mixture, I’ll add more flour or beer depending on the texture until I get it right. Be careful not to add too much at one time, add it gradually so that you can get the right consistency.
Here is my beer batter recipe
- Salt and Pepper
- 250 grams of plain flour
- 250 ml of beer or ale
- 1 tablespoon of baking powder
- Add all the ingredients into a food processor
- Blend until the texture is like a thick cream. If the mixture is too thick, add more beer, if it’s too runny, then add a bit more flour
- Rest in the fridge for 30 minutes before using