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Homemade Beer Batter

Author: Kelly the Kitchen Kop


  • 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.


  • 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.