Beer Batter
Universal and airy - for seafood, vegetables, and meat. Beer batter is a real find for anyone who loves these kinds of dishes. It coats each piece well, adds extra flavor, and helps keep it juicy. Try it and see for yourself!
Updated : 22 January, 2026
Easy
About 20 min.
Ingredients
250 milliliters
Beer
180 grams
Wheat flour
2
Eggs
1 teaspoon
Paprika
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make a simple beer batter for frying? First, prepare the ingredients from the list. This batter works for any fish - red or white - as well as squid, onion rings, chicken fillet, cauliflower, etc.
Step 2
Separate the eggs into whites and yolks. Refrigerate the whites. In a bowl, combine the yolks, paprika, ground pepper, and salt. Whisk until smooth.
Step 3
Pour in cold beer, add the sifted flour, and mix until smooth. The batter should be thick. Let it stand for 2-3 minutes so it thickens a bit more as the flour develops gluten. The batter should be viscous enough so it doesn’t run off the fish like water. If it’s too thin, add a little more flour.
Step 4
In a separate bowl, beat the cold egg whites with a mixer until stiff, stable peaks form. The whites must be cold, with no trace of yolk, and the bowl must be clean and dry. If either condition is not met, the whites won’t whip properly.
Step 5
Gently fold the whipped whites into the batter with a spatula. After adding the whites, the batter will loosen slightly and become very airy and fluffy, but it should still coat the fish well.
Step 6
The batter is ready. You can fry vegetables, fish and other seafood, meat cutlets, or chicken schnitzels in it. I used this batter to fry pollock. Enjoy!
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