Beer Batter

crisp all-purpose beer batter

Makes 1.25 cups · 257 kcal per serving

Ingredients

• 120 g All Purpose Flour
• 180 g Beer
• 2 g Salt

Method

1. Whisk the flour and salt, then pour in cold beer and whisk to a smooth, lump-free batter a little thinner than pancake batter. Use it right away while it's still foaming. Pat the food dry, dust it in flour, dip in the batter, and let the excess run off. Fry in 375°F / 190°C oil until deep golden and crisp, ~3–4 min, turning once, then drain on a rack. Thin with a splash more beer for lacy fish batter; keep it thicker to cling to onion rings.
2. Extra crisp: Whisk cornstarch into the flour for a lighter, crunchier, tempura-like crust.
3. Heavier coat: Beat an egg into the batter for a thicker coating that grips onion rings.