The Best All Purpose Deep Fry Batter
"We dont deep-fry a lot but when we do..we do a WHACK of stuff. I've tried numerous recipes and this by far is the cheapest, tastiest and works with everything. Fish and onion rings are phenomenol. Spices are to your own taste and can be adjusted to whatever taste you want. Believe me...I've added everything from curry to southwestern tastes, this 'basic' recipe is just a guideline to the spices and taste you are looking for. ENJOY, it's awesome."
photo by jpalazzo
- Ready In:
- 20mins
- Ingredients:
- 9
- Yields:
-
15 pieces of fish
- Serves:
- 6
ingredients
- 236.59 ml flour
- 118.29 ml cornstarch
- 9.85 ml baking powder
- 340.19 g can beer
- 14.79 ml salt
- 14.79 ml pepper
- 29.58 ml garlic powder
- 29.58 ml Mrs. Dash table blend seasoning
- 236.59 ml extra flour (for dredging)
directions
- Mix all dry ingredients, except the extra flour, whisk together.
- Add beer and only mix lightly.
- DO NOT over mix. If there are flour lumps just squish with the back of a spoon.
- You want the mix to be blended but not overmixed as it will not 'puff up' when deep-frying.
- For fish,shrimp, and 'meaty or wet' items I usually towel dry them and dredge them in the additional flour.
- Then dip and cover in mixture. Let the excess drip off and when putting any item in the deep fryer -- use tongs.and dip whatever you are deep frying in the oil for about 10 seconds, then release.
- This prevents the food from sticking to the bottom of the fryer. (Took us a while to learn that technique).
- When it comes to fish or something long or big -- I just put the first inch or 2 in and let it bubble for a few seconds so that I know it won't sink to the bottom and stick. (I truly hated that with deep frying).
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Reviews
-
I can't believe this recipe only has 3 reviews!!! I've tried several fry batter recipes with my stuffed mushrooms and this is my favorite hands down. It's easy and flavorful. -
Excellent beer batter. I just used this batter for jalapeño poppers, and it was perfect. I used 1/2 tsp salt, 1 tbsp Spanish paprika, 1 tsp garlic granules, 1/2 tsp black pepper, 1/4 tsp cayenne pepper, and 1/4 tsp dried thyme in the basic recipe. -
I adjusted this based on comments I received (little salty little over-seasoned etc). Reduced salt to only 1 Tsp Salt instead of Tablespoon. Some people love salt and can always add more afterward. I reduced the seasoning salt to 1 Tablespoon instead of 2. I added an extra 1/4 cup flour to the batter (thicker sticks better) and skipped the dredging. Added an egg to the batter. Waited 5-10 minutes after mixing to allow batter to rise and puff up a bit. -
Easy to make, very tasty, good consistancy. Used season salt instead of Mrs. Dash. We used it for pork tenderloins, but I don't think it was the right batter for them. However, it should be an excellent batter for fish or onion rings! -
Outstanding! Used this for fish and was impressed. I, like Corilayn, rarely deep-fry anything but this was so good I will probably find myself using this method more often than I should.
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RECIPE SUBMITTED BY
<p>I post what I cook. It's an eclectic, and hopefully simple collection of recipes. I'd love to post most of what I cook, but frankly I'm not good at the measurements and I tend to be a 'add a dash of this and that' kinda cook. As a result, I can be a little lazy in posting recipes. I strive to make large meals that don't cost a lot, I've got 4 kids. Yes they eat what I post :) My main goal these days is to get the most out of what we pay for groceries...with 5 large eaters me, we're on a 'below low income level' budget, it's important to buy cheap and cook around the ingredients. Some recipes come from splurges ;) Use the recipes as a guidline and modify to suit your tastes.</p>
