Recipe- How to Make Southern Beer Batter at Home
Making your own beer batter at home probably sounds like a daunting task to those who have never created their own before. This quick guide will have you on your way to making crispy, flaky, and most importantly- delicious, beer batter in less than an hour.
This recipe should work great for almost anything you can cook in a fryer. Chicken, Cheese curds, fried pickles and catfish are just a few examples of what tastes amazing with this versatile batter recipe.
Rate my Beer Batter Recipe
For this recipe you will need a bag of flour, corn starch, one 16 oz can of beer (preferably Pabst Blue Ribbon lager,) or two 12 oz cans of any other beer. Don't forget salt, pepper, and whatever you plan on frying! Once again, this recipe is great for catfish, chicken, fried pickles and cheese curds, but it tastes great on almost anything fried!
- Flour (Four cups)
- Corn Starch (Two Cups)
- Beer (16 oz), Preferably Pabst Blue Ribbon Lager
- Salt (1/2 cup)
- Black Pepper (1/4 cup)
- Water (About one cup)
Recipe: Step by Step
- Start your batter mix by adding all dry ingredients into a large mixing bowl and mix thoroughly.
- Now, pour a 3/4th cup of beer into dry mix and incorporate well. Add more beer slowly in 3/4th cups at a time while stirring vigorously.
- Once well incorporated, add your water, and mix thoroughly once again. If needed, add about 1/4th cup of water at a time until texture of thick pancake batter. More details included under note below.
This is a basic outline for what works best- I suggest you play around with the recipe to decide how you like it. Batch size can possibly change the final product, but what you will really want is a smooth texture that kind of looks, has the same texture of and feels like a thick pancake batter. The beer adds a nice complimenting flavor to the batter.
Frying Process- Deep fat Fryer
Once you have reached the correct texture and color for your batter you are ready for the final step. Place your batter in a mixing bowl and you can either pan fry or deep fat fry, we will cover both processes.
Deep fat frying- if you are lucky enough to have a deep fat fryer at home, this should be very simple. Make sure you have an internal temperature thermometer handy, and heat your fryer up to 350, (heating may take a bit, so be prepared.) Now, you can submerge whatever you are frying into the batter, and gently shake the excess batter off.
Quick tip before we continue- setting your fryer basket in the hot oil before putting anything into the fryer should keep your baskets free of excess gunk, and keep food from sticking to the basket.
Once you've dropped the basket in, gently plop your battered prep into the fryer. Make sure to add all items one at a time, to prevent them from sticking together. For pickles I like to hold a handful of battered pickles in my left hand, and drop them into the fryer one by one with my right. When finished frying, the batter should be cooked just past a golden brown.
Remember to always check internal temperatures of cooked meat, seafood and chicken!
Fried ChickenClick thumbnail to view full-size
Frying Process- Pan Fry
Pan Frying- if you aren't fortunate enough to have a deep fat fryer, you have a couple of extra steps to follow. For the most part, you can follow the instructions of the above. Start by heating your oil up in a skillet to the point where it starts to crackle. At this point you can drop your battered prep into the pan, fry and flip until a dark golden brown color is reached.
If your dish does NOT contain meat, seafood or chicken of any kind- it is ready to be eaten.
If your dish contains meat, seafood or chicken of any kind, please bear in mind; for ANY meat, seafood or chicken fried this way, make sure to finish cooking on an oiled pan in your oven at 350. Check on your food in about 15 minutes. And always take internal temperatures, even after 15 minutes at 350 degrees!
I hope you love my recipe as much as I have enjoyed writing it for you. Please Make sure to let me know if you try it, what you made, and tell me how great it tastes! As usual, good luck on your culinary adventures!