Crisp Beer or Sparkling Water Batter for Frying
Cold sparkling water or beer gives this simple batter a light, crisp shell around fish and vegetables.
Cold sparkling water or beer gives this simple batter a light, crisp shell around fish and vegetables. Whisk only until the dry streaks disappear, then use it straight away while it is still cold. Pat the food dry and coat it lightly in flour before dipping so the batter clings. Fry in small batches, letting the oil return to temperature between rounds, and serve while the coating is crisp. Whisk flour, cornstarch, baking powder and salt in a bowl. Beat egg with cold sparkling water or beer and oil; pour into dry ingredients and whisk briefly until just combined. Pat fish, chicken strips or vegetables dry and dust lightly with flour; shake off excess.
Recipe card
Crisp Beer or Sparkling Water Batter for Frying
Equipment: Knife, cutting board, measuring tools and suitable pot, skillet or oven
Ingredients
Instructions
Dry
Whisk flour, cornstarch, baking powder and salt in a bowl.
Mix
Beat egg with cold sparkling water or beer and oil; pour into dry ingredients and whisk briefly until just combined.
Prepare
Pat fish, chicken strips or vegetables dry and dust lightly with flour; shake off excess.
Fry
Dip pieces in batter and fry in 175°C (350°F) oil in small batches until golden and cooked through; use a thermometer for meat or poultry.
Drain
Drain on a rack and serve immediately; keep raw and cooked foods on separate plates.
How to tell when it is ready
Drain on a rack and serve immediately; keep raw and cooked foods on separate plates.
Tips
- Whisk flour, cornstarch, baking powder and salt in a bowl.
- Beat egg with cold sparkling water or beer and oil.
- Pat fish, chicken strips or vegetables dry and dust lightly with flour.
- Dip pieces in batter and fry in 175°C (350°F) oil in small batches until golden and cooked through.
Troubleshooting
- If batter slides off, dry and lightly flour food.
- If crust is greasy, let oil recover between batches.
Substitutions
- Use rice flour for some all-purpose flour.
- Use cold sparkling water for a no-beer batter.
Variations
- Use pale beer for a malty crust.
- Add paprika for seasoned chicken.
Serving suggestions
- Serve fish with lemon.
- Offer tartar sauce.
- Pair vegetables with yogurt dip.
- Add to a fish sandwich.
Make ahead
Prepare the measured ingredients in advance. Use immediately after mixing; discard leftover batter that has contacted raw fish, meat or poultry.
Storage
Use immediately after mixing; discard leftover batter that has contacted raw fish, meat or poultry.
Food safety
Fry battered fish to 63°C (145°F) and poultry to 74°C (165°F); use care with hot oil.
Frequently asked questions
How do I know crispy beer batter for fish and vegetables is ready?
Drain on a rack and serve immediately; keep raw and cooked foods on separate plates.
How should I store crispy beer batter for fish and vegetables?
Use immediately after mixing; discard leftover batter that has contacted raw fish, meat or poultry.
Serve fish with lemon. Use immediately after mixing; discard leftover batter that has contacted raw fish, meat or poultry.
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