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Ultimate Crispy & Versatile Deep-Fry Batter Recipe

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Ingredients

Adjust Servings:
1 cup flour
1/2 cup cornstarch
2 teaspoons baking powder
1 (12 ounce) can beer
1 tablespoon salt
1 tablespoon pepper
2 tablespoons garlic powder
2 tablespoons mrs. dash table blend seasoning
1 cup extra flour (for dredging)

Nutritional information

229.3
Calories
3 g
Calories From Fat
0.4 g
Total Fat
0.1 g
Saturated Fat
0 mg
Cholesterol
1289.9 mg
Sodium
46.4 g
Carbs
1.5 g
Dietary Fiber
0.2 g
Sugars
5.1 g
Protein
120 g
Serving Size

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Ultimate Crispy & Versatile Deep-Fry Batter Recipe

Features:
    Cuisine:

    Excellent beer batter. I just used this batter for jalapeo poppers, and it was perfect. 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.

    • 40 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    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.,Excellent beer batter. I just used this batter for jalapeo poppers, and it was perfect. 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.


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    Steps

    1
    Done

    Mix All Dry Ingredients, Except the Extra Flour, Whisk Together.

    2
    Done

    Add Beer and Only Mix Lightly.

    3
    Done

    Do not Over Mix. If There Are Flour Lumps Just Squish With the Back of a Spoon.

    4
    Done

    You Want the Mix to Be Blended but not Overmixed as It Will not 'puff Up' When Deep-Frying.

    5
    Done

    For Fish,Shrimp, and 'meaty or Wet' Items I Usually Towel Dry Them and Dredge Them in the Additional Flour.

    6
    Done

    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.

    7
    Done

    This Prevents the Food from Sticking to the Bottom of the Fryer. (took Us a While to Learn That Technique).

    8
    Done

    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).

    Avatar Of James Griffin

    James Griffin

    Spice wizard blending flavors and herbs to create dishes that are rich and aromatic.

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