Crispy Beer Batter Recipe

When most people think of things like onion rings and chicken tenders fried in a delicious beer batter, they think of items on a restaurant menu. But what if we told you that you could make the same beer batter that you order at your favorite restaurant right in the comfort of your own home? This recipe for crispy beer batter is straightforward to make, and you will be frying up your go-to dishes in no time. The recipe is excellent for any occasion, but we think it would be perfect with game-day foods or if you're serving a variety of appetizers. Whether you love onion rings, chicken tenders, or fish this recipe suits anything that you fry very well!

Recipe developer Erin Johnson came up with this crispy beer batter recipe, sure to be your new go-to! "My favorite thing about this recipe is how versatile it is! It's light and makes anything crispy and delicious," Johnson notes. With this recipe, you will always use the batter when it's nice and fresh. "This cannot be made ahead and does not save. You need to make it immediately before you use it," Johnson says.

Gather the ingredients for this crispy beer batter recipe

One of the best parts about this recipe is that you only need a handful of ingredients and if you bake a lot, you may have a few at home already. Pick up flour, baking powder, salt, Old Bay seasoning, black pepper, onion powder, and beer at the store.

Once you have those things, you can make this delicious, crispy beer batter recipe.

Mix the flour and the baking powder

The first two ingredients you will need to take out are the flour and the baking powder. Toss them both into a bowl and use a whisk to mix them together. Pretty simple, right?

Add the salt, old bay, pepper, and onion powder

We still need to add some flavor to the batter, which is where the spices come into play. Go ahead and measure out the salt, Old Bay seasoning, pepper, and onion powder. Then, toss them into the same bowl as the flour mixture.

Pour in the beer and whisk

The last thing you will need to add to the mix is the star ingredient — beer. Pour it into the flour mixture and continue whisking with the other ingredients until the batter gets nice and smooth. "I use a light beer for this," Johnson notes. "You could technically use any kind of beer you'd like but too dark and flavorful negatively impacts the taste, in my opinion."

Let the batter sit and serve

Once you have finished mixing all the ingredients, let the mixture sit for at least 10 minutes. By the way, letting the batter sit for a few minutes is Johnson's secret method. "The trick to making a batter that gives perfect crispy results is to let the batter sit for 10 minutes before using it," Johnson notes. "After testing various times, I found that 10 minutes results in the crispiest results with extra 'poof.'"

Now, you have batter to fry up your go-to fried items. "You can use this to batter and fry almost anything! My favorite is for onion rings, but the sky is the limit, really," Johnson shares. How yummy!

Crispy Beer Batter Recipe
4.9 from 22 ratings
If you love restaurant foods fried in beer batter, you should try this recipe at home and immediately use it to make anything crispy and delicious.
Prep Time
20
minutes
Cook Time
0
minutes
Servings
6
Servings
Crispy Beer Batter in dish
Total time: 20 minutes
Ingredients
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon old bay seasoning
  • ¼ teaspoon black pepper
  • ¼ teaspoon onion powder
  • 1 ¼ cups beer
Directions
  1. Mix together the flour and the baking powder.
  2. Add the salt, old bay, pepper, and onion powder to the flour.
  3. Pour the beer into the flour mixture and whisk until smooth.
  4. Let sit for 10 minutes then use to batter whatever you wish to fry.
Nutrition
Calories per Serving 99
Total Fat 0.2 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Total Carbohydrates 18.1 g
Dietary Fiber 0.6 g
Total Sugars 0.1 g
Sodium 166.1 mg
Protein 2.4 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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