Knowing how to make a beer batter is an easy and straightforward process. You will only need a couple of ingredients to make something you that has the potential to eclipse the taste from your local fish ‘n chip takeaway.
And we recommend considering beer batter fosh, an incredibly tasty vegan alternative to the typical fish and chips.
Our easy beer batter recipe takes under five minutes to prepare and is ready in another five minutes. Just enough time between half time whistles to whip up a couple of servings for you and a few mates.
What type of beer is best for beer batter?
Ultimately, the best beer for the batter depends on the type of fish or vegan alternative you’ve got on hand.
Use lighter, fruitier styles of beer for delicate or subtle foods such as tofu and lighter vegetables. While a dark stout can make a great combination with mushrooms or even poached stonefruit (oh yes!), it can smother more delicate flavours.
It’s also key to use beer you like to drink! This might sound obvious, but it really makes a difference. Plus, there is always the half glass left for the chef… For a full vegan alternative, our Brisbane Brewery chef recommends three different Stone & Wood brews – the Jasper Ale, Pacific Ale and Green Coast Lager.
The firmness of the tofu can take the stronger flavours of the Jasper, while the fennel will love the bright fruity notes of the Pacific. If you’re also cutting some potatoes to go with the fry, these will match with the bitter notes of our Lager.
One of the fundamentals in a beer batter recipe is to keep the beer cold. This little trick of mixing the cold beer with the hot oil, causing the batter to go extra-crispy has been a well-known culinary secret for years. For best results, leave in the fridge for at least two hours prior to cooking.
Steps to making beer batter fosh
- 1 cup of your choice of beer
- ¼ teaspoon of salt
- ¾ cup of self-raising flour
- ¼ potato starch or rice flour
- Canola/vegetable oil blend
- Your choice of fish (boneless and skinless) or vegan alternative
Combine the dry ingredients and whisk until there are no lumps. You don’t want to whisk the batter for long at the risk of over-developing the gluten.
Gradually whisk in the beer until smooth and leave to the side.
It’s time to fry! Heat the vegetable oil over high heat to 190º C for the best crunch.
Dunk the fish or tofu in batter to coat well. Add to oil and deep fry until golden.
Remove and drain any excess off.
Season with a touch of flaked sea salt and serve with some crisp lettuce or rocket, and a side of vegan tartare sauce.
Don’t forget to pair it with the same ice-cold beer you used for the batters – you deserve one after all that hard work!
Want to leave the work to someone else? Try out the Stone & Wood Pacific Ale Beer battered fish available from our friends at Beach Byron.
We’d also love to see your creations! Be sure to tag us on insta #beerbatter