The Best All Purpose Deep Fry Batter

Recipe by Corilayn
READY IN: 20mins




  • 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).