Prep 5 mins
Cook 5 mins
Crispy batter for anything you want to batter. Goes well with fish!
- Combine water and larger.
- add salt and mix briefly.
- Add flour gradually until batter coats your finger without dripping off, but is still thin enough to see your finger through.
Good, but I was looking for a thicker coating.
So far the best beer batter I have tried. I also added a tat more flour and I increased the salt to 1tsp. This batter stays crisp even when cold and when reheated. Excellent recie!
I halved this recipe to coat 8 ounces of quartered mushrooms. Fried them up with the oil at 320Â°F and they were better than the ones I get out at restaurants. Perfect batter (I only had to add a bit more flour than called for, but the tip on consistency was a big help in guiding me), and I will definitely try it next time I am frying fish.