Homemade beer batter is the BEST, don't you think?
Remember in the Deep Fried Heaven post I told you how I’ve always used “Drakes Mix” as a coating for chicken, fish, shrimp, onion rings, etc.? The ingredient label isn’t too terrible, but it’s just one more box that I wanted to get rid of in my pantry. Well last night we were making a fish and chips dinner and I finally nailed my homemade beer batter!
Homemade Beer Batter
Ingredients
- 1/4 cup cornmeal, organic if you can find it to avoid GMOs.
- 2 cups flour of your choice, I used unbleached white last night just to be sure I could pull it off and have it taste right, but next time I’m trying it with sprouted flour. UPDATE: Lately I use my favorite: Einkorn flour.
- Organic seasoned salt to taste – I used almost a Tablespoon. If you don't have that, just sprinkle in some garlic powder, onion powder, sea salt, pepper, and paprika — about 1/2 teaspoon of each or more to your taste.
- One can of beer or 1 1/2 cups water, but water is pretty blah, you'll need extra seasoning if you use water.
Instructions
Mix well until you get just the right consistency, you may need more or less liquid. If it’s too thick your food will have a thick “bready” coating, if it’s too thin the batter won’t stick well when frying. All these amounts are a total guess because I just poured everything in. It's a very forgiving recipe.
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More info:
- Remember that the oil you use to fry in MATTERS! I use beef tallow and love it – it doesn’t make me sick like the nasty vegetable oils do, and doesn’t leave a thick film in my mouth. (Here's where to buy beef tallow online – or here's where to buy healthy meat online OR how to render beef tallow yourself.)
The temperature you use to fry in also matters! You’ll want to be careful not to go over the smoke point no matter what oil you’re using. If you hit the smoke point then all the benefits of your healthy oil will be lost and the free-radicals will take over! At this kitchen gadgets post you can read about my fun new kitchen appliances that prevent the oil from going over the smoke point. It was just too tricky to keep it the right temp when cooking in a big pan on the stove. I ended up throwing out some of my precious tallow after the last time we made fried food. Read about the fryer that I use, but if I had to do it over again, I'd get THIS one: a Glass-Bowl Deep Fryer to avoid the Teflon. (Pictured on the right.) Darn I see they're out of stock, so then I found this bigger fryer with a stainless steel interior! It also has a nice temperature control and a handy basket. (Read about when I ditched my Teflon electric frying pan.)- Have you tried this healthy potato chip recipe and the liver recipe that I got by my family with NO ONE knowing?
james march says
October 31, 2017 at 10:29 PMJust looking for a gluten free beer batter and thinking of substituting gluten free flour mix, worried about texture ever tried this?
KitchenKop says
November 1, 2017 at 2:44 PMNo I haven’t, hoping someone will report back once they do!
Kelly
Carol D says
October 27, 2017 at 3:53 PMI wonder if there is a recipe for a keto version of breading? I’m thinking almond flour used somehow, any ideas out there? Beer wouldn’t work, but a dry wine or whiskey might.
KitchenKop says
October 28, 2017 at 8:42 AMCarol, if you try it let us know!
Carol D says
October 28, 2017 at 12:42 PMI will! First I will see if my MIL remembers her almond flour breading recipe – she’s 92 and doesn’t remember everything, but we’ll see how she does! 🙂
KitchenKop says
April 23, 2010 at 6:40 PMHi Ryan,
No egg required, but one wouldn’t hurt and would boost nutrition, good idea!
Kelly
Ryan says
April 23, 2010 at 2:49 PMDoes this recipe not require an egg? I’m new
Kelly the Kitchen Kop says
March 22, 2010 at 11:10 AMHi Wardeh,
Yes, and it wasn’t as good. 🙁
Next time maybe I’ll do part sprouted flour and part white unbleached…
Kelly
Wardeh @ GNOWFGLINS says
March 22, 2010 at 7:54 AMKelly – Have you tried this with sprouted flour since you posted the recipe?
Ro says
February 22, 2010 at 7:06 AMSoaking the onion rings in beer, vinegar, salt and pepper almost cooks them. It softens the rings somewhat and gives additional flavor.
KitchenKop says
February 21, 2010 at 2:59 PMHmm, I wonder how that makes them better? If you try that with this beer batter recipe, let us know how they are!
Ro says
February 21, 2010 at 2:44 PMI’m looking for an onion ring recipe where you soak the onion rings in beer and vinegar, refrigerate for 2 hours, then dip in beer batter and fry.
KitchenKop says
February 9, 2010 at 7:33 AMAnn Marie,
My seasoned salt is organic and has: sea salt, organic paprika, organic cane sugar, organic garlic, organic onion, organic celery, organic oregano, organic turmeric, and silicon dioxide-“an anti-caking agent”.
Ann Marie @ CHEESESLAVE says
February 9, 2010 at 7:14 AMKel, what is seasoned salt exactly? Doesn’t that have MSG?
Niki says
February 8, 2010 at 5:02 PMCool! I love that feeling you get when you’ve been trying something in the kitchen and finally get it right. I’m going to try this with some salted cod and make batter-fried “saltfish” for my husband, just like we had on our honeymoon in the Caribbean! So… now I just need to get some tallow…
KitchenKop says
February 8, 2010 at 4:03 PMNo, that’s probably too much. Start with 1/2 t. and you can always sprinkle some on top after it’s cooked if it needs more.
KitchenKop says
February 8, 2010 at 4:02 PMGood question, I’m not a very detailed cook am I…?! 🙂
Maybe 1 teaspoon??
Sheila says
February 8, 2010 at 3:56 PMSounds awesome, Kelly… but how much is “a lot” of seasoned salt?