The beer batter for frying is perfect for vegetables and fish in batter. I use it to make fried sage and it is truly amazing! Very quick and ensures a crispy and dry fry. Here’s how to get it with a low glycemic index, so you can enjoy a good fry without guilt. Now let’s get to the recipe for the beer frying batter, we will need a bottle of very cold beer, half a lemon, flour, and a tablespoon of oil. In no time, we will have a perfect batter ready for use.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making beer batter
- 7 oz low glycemic index flour (or 00)
- 1.4 cups lager beer (very cold)
- 1 tbsp sunflower oil
- 1 tsp lemon juice
What you need
- 1 Bowl
- 1 Hand whisk
Preparation
Put the flour in the bowl, pour the beer, lemon juice, and the tablespoon of oil. Work the batter with the whisk until you have a smooth mixture. Now the beer batter is ready to use. You can dip vegetable sticks, sage, shrimp, squid, as long as everything is well dried. Then immerse them in hot oil, I recommend a temperature of 356°F and the fry will be crispy and dry. If you have leftover batter, just cover the bowl with cling film and store it in the fridge, where it will keep for up to 3 days.
Additional tip: do not salt the batter, but salt the food once fried, it will be tastier and the batter will not detach.
Additional tips for beer tempura
As an alternative to beer, you can use sparkling water that is very cold.
