beer batter

[island guy]

This has probably been addressed many times but can't find any. Looking for a simple, good beer batter recipe. Also, what type oil do most of you guys use?

[dirtking]

Probably a day late and a dollar short, but I always use an egg, cup of flour, and 1/2 to a whole beer. adjust flour and beer to get the consistency you want.

[Eric Wettschreck]

It's a very sad thing to see happen, but your beer should be warm and flat. It works better. I like to use beers that have a more "Beery" flavor like PBR, Old Mil, or Grain Belt. Stay away from the light beers. I can really tell the difference.

I like to use some Bisquick, egg, pepper, and beer to thickness. My personal preference is to not have it real thick.

[JP Z]

I second what Eric said! A flat/room temp beer works best. Also a darker, or more "beery" beer works great.

[SkunkedAgain]

A flat/room temp beer works best.

That's true. However, there isn't much of a drop off with a cold beer, and you don't mind drinking the remainder.

Best option is to crack a beer, pour enough into a bowl for mixing, and then drink the rest of your cold beer. Let the beer in the bowl warm to room temp as you prepare your fish and batter.

[solbes]

Good to know, I've always added my beer cold and carbonated to my beer batter. Maybe I will plan ahead next time and let it warm up and fizz out in the bowl and see how it contrasts.

If PBR, Grain Belt, and Ol Mil are "beery", then the homebrew I add must be down right thick and robust. I've tried hoppy IPA's, Irish Reds, light and crisp Kolsch's, Oktoberfests, and a thick and opaque Russian Imperial Stout. All add a different flavor, so feel free to experiment. I still enjoy a good ol' Grain Belt too!

[laportian]

I do big walleye frys all over the state and we do beer batter for the crew when we are done. We use our regular fish coating, which is usually fry krisp as our base. We buy in bulk from apperts. Then we load it up with cajun seasoning and garlic salt. We have restaurant propane cookers and the secret here is to keep it at 350 degrees. We also swear by warm flat beer. Any good full beer works. We first dip our fillets in our dry coating. It also helps if the fish is just barely thawed, this help keep the fillet from curling. Then into the batter next. We wipe off the excess batter so it doesn't turn out too thick. Then into the fryer for 5 minutes. It is deadly good and serve piping hot. Double dipped beer batter fish.

[Slabasaurus]

I've tried hoppy IPA's, Irish Reds, light and crisp Kolsch's, Oktoberfests, and a thick and opaque Russian Imperial Stout. All add a different flavor, so feel free to experiment. I still enjoy a good ol' Grain Belt too!

This is a good point here. Find some beers you enjoy and try them out in batters. The last batch I made up was with Surly Furious, turned out great. That russian imperial stout would probably turn out great too...

I also don't season the fish/batter too much with herbs/spices. I add a dash of paprika, some cayenne, and a little salt n pepper to the batter mix and I'll sprinkle that a bit on the fish too.

[pushbutton]

Tried a stout one time and another time a nut brown......did not like really like it. Will have to try the "back off on the spice thing". Will also have to try the warm flat thing too. Always figured the more carbonation would bet better to get a lighter/fluffier batter....come to think of it the batter was never light and fluffy Anyone know the science behind warm flat beer?

[JP Z]

If it's too flat to drink it's got to be good for something......it's beer after all. I think that is the scientific explanation.