English Beer Batter

Recipe by Debs Recipes
READY IN: 20mins
YIELD: 1 1/2 cups


  • 2
    eggs, separated
  • 34
    cup beer
  • 1
    tablespoon melted butter or 1 tablespoon vegetable oil
  • 1
    teaspoon salt
  • 1
    dash pepper
  • 1 13
    cups flour, plus
  • additional flour (for dredging)


  • Let beer stand at room temperature until flat.
  • Refrigerate 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.
  • When 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.
  • Blot fish pieces dry with paper towels; dredge each lightly with flour then dip into batter to cover completely.
  • Deep 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.