1/1 Photo of English Beer Batter
Deb's Recipes's Note:
This beloved recipe, which has been in my family for decades, is great for making authentic English-Style Fish & Chips. It also makes excellent onion rings or zucchini squash "half-moons." Be sure and plan your fish fry in advance as this batter requires a few hours refrigeration.
My Private Note
Units: US | Metric
- 1Let beer stand at room temperature until flat.
- 2Refrigerate egg whites; beat together egg yolks, beer, butter or oil, salt and pepper; whisk into flour to make a smooth batter; refrigerate batter 3-12 hours.
- 3When ready to fry fish (I use cod or halibut) pieces, bring egg whites to room temperature then beat them until stiff; fold beaten egg whites gently into beer batter.
- 4Blot fish pieces dry with paper towels; dredge each lightly with flour then dip into batter to cover completely.
- 5Deep fry fish, a few pieces at a time, at about 375° until batter is cooked and deep golden-brown; drain on absorbent paper then serve.
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Nutritional Facts for English Beer Batter
Serving Size: 1 (465 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 621.4
- Calories from Fat 138
- Total Fat 15.4 g
- Saturated Fat 7.1 g
- Cholesterol 302.3 mg
- Sodium 1705.1 mg
- Total Carbohydrate 89.5 g
- Dietary Fiber 3.0 g
- Sugars 0.8 g
- Protein 20.5 g