Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Crispy Beer Batter
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This crispy batter has all kinds of secrets. Start with a flavorful beer in the batter, and then dredge your battered foods in crushed potato chips before deep-frying for a salty crunch.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
5 reviews
1 comment
ingredients
oil, as needed
1 cup all-purpose flour
1 cup beer, at room temperature, more if needed
1 egg, beaten
1 tablespoon Worcestershire sauce
1 tablespoon prepared mustard
2 cups finely crushed potato chips
directions
Preheat oil in a deep fryer to 300 degrees F.
Whisk together the flour and beer in a shallow bowl until smooth. Add the egg, Worcestershire sauce, and mustard and mix well. Place the crushed potato chips in another shallow dish.
Dip vegetables, chicken, fish, or seafood in the batter, coating completely and letting any excess drip off. Dredge in the crushed potato chips then add to the hot oil, in batches if needed. Cook for 3-4 minutes or until browned and cooked. Remove with a slotted spoon and let drain on paper toweling.
recipe tips
Use room-temperature beer for best results.
Don't overcrowd the fryer; fry in small batches to maintain the oil's temperature.
Let the fried items drain on paper towels to remove excess oil for a less greasy result.
If batter consistency is too thick, add more beer slowly until desired texture is reached.
Experiment with different flavored chips to create unique coatings for your battered items.
For an added twist, sprinkle freshly chopped herbs onto the batter before frying for additional flavor.
common recipe questions
What makes a good beer for beer batter?
A good beer for beer batter should be a light to medium-bodied beer with a crisp flavor, like a lager or a pale ale. Avoid very strong or heavily flavored beers, as they can dominate the dish.
Can I use a non-alcoholic beer?
Non-alcoholic beer can be used as a substitute. While the flavor may differ slightly, it can still provide the necessary carbonation for a light batter.
What can I substitute for mustard?
You can use Dijon mustard or even a little lemon juice for acidity if you need a mustard substitute. Mustard powder is also an option for a similar flavor without the liquid.
Can the potato chips be replaced with something else?
You can substitute crushed potato chips with crushed cornflakes, panko breadcrumbs, or another type of finely crushed chips for a similar crunch.
How do I know when the oil is hot enough for frying?
You can test the oil's temperature by dropping a small bit of batter into it; if it sizzles and rises to the surface, the oil is ready. Alternatively, use a kitchen thermometer to make sure it reaches 300 degrees F.
Can I prepare the batter in advance?
While it's best to use the batter fresh, you can prepare it and store it in the refrigerator for a couple of hours before using. Stir it well before dipping in case any of the ingredients have separated or settled.
How should I store leftovers?
Leftovers should be stored in an airtight container in the refrigerator for up to 2 days. Let the batter come to room temperature before using the leftovers.
What's the best way to reheat fried food to keep it crispy?
Reheat fried food in an oven at a low temperature (around 350 degrees F) for about 10-15 minutes. Avoid using the microwave, as it can make the batter soggy.
Can I use sparkling water instead of beer?
Yes, sparkling water can be an option for making the batter. It won't have the same flavor but will still give a good texture.
Can I add seasonings or spices to the batter?
You can experiment with garlic powder, onion powder, paprika, or herbs like thyme or dill to infuse more flavor into the batter.
tools needed
Deep Fryer: For heating oil for frying the batter-coated items. A deep fryer provides a controlled environment for frying, but you can also use a deep, heavy skillet if a deep fryer is not available.
Measuring Cups and Spoons: For measuring ingredients such as the flour, beer, and Worcestershire sauce.
Shallow Bowls: At least two are needed - one for whisking together the flour, beer, egg, Worcestershire sauce, and mustard, and another for holding the crushed potato chips for dredging.
Whisk: Used to combine the flour and beer until smooth, as well as to blend in the egg, Worcestershire sauce, and mustard.
Slotted Spoon: For removing the fried items from the hot oil while allowing excess oil to drain off.
Paper Towels: To place the fried items on after cooking, absorbing any extra oil and helping to keep the food crispy.
Tongs: For dipping and turning items while frying.
Kitchen Thermometer (optional): Helpful for monitoring the oil temperature to make sure it stays at the optimal frying temperature.
Cooling Rack (optional): Can be used to let the fried items cool slightly while allowing air circulation around them, which helps maintain their crispiness after frying.
what goes with it?
Beer-Battered Fish Tacos: Use the crispy beer batter on fish and serve in tortillas with slaw and a squeeze of lime. The crunch of the batter contrasts nicely with the fresh flavors of the slaw.
Crispy Chicken Strips: Coat chicken tenders in the beer batter and fry to golden perfection. The richness of the batter enhances the savory taste of the chicken.
Vegetable Fritters: Dip zucchini, bell peppers, or mushrooms in the batter and fry until crispy. The light and airy texture of the beer batter complements the natural sweetness of the vegetables.
Chili Cheese Fries: Serve beer-battered potato wedges topped with chili and cheese.
Side Salad: Pair the fried items with a light salad dressed in a vinaigrette. The freshness of the salad refreshes the palate between bites of the rich, crispy batter.
Sliders: Use the crispy beer-battered chicken or fish in a slider with tartar sauce and pickles. The contrasting textures and flavors in a small bite make for a fun appetizer.
Beer Pairing: Serve with a beer similar to what you used in the batter. The shared flavor improves the overall dining experience and keeps the theme consistent.
nutrition data
44 calories, 2 grams fat, 5 grams carbohydrates, 1 grams protein per tablespoon. This recipe is low in sodium.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Got leftovers? We've got recipes. 18 delicious recipes using cooked chicken (plus 9 bonus recipes!)
reviews & comments
July 16, 2014
Batter worked fantastic on deep fried chicken fingers!
July 24, 2010
THAT WAS SO GOOD!!! even the five year old liked it!!! i highly recommend this recipe. i hope u find it just as good.
September 6, 2009
I use this recipe in a bar with killians and add more flour and seasoned salt and garlic powder to taste and it's good... thanks.. Jordan
September 9, 2008
This was great...nice and simple with no fancy stuff did great in a Pinch and I was in one! If a little thick which I didn't find add more beer..nothing wrong with more BEER! :)
I found that the batter was waaaaay too thick and I had to add more beer. But other than that it was fine.
February 24, 2004
I rate it a 4.....I substitued club soda for the beer however. It worked great. It was....guuuud.