Beer Batter for Onion Rings or Veggies

By Addie

“Great for mushrooms and other veggies too, as well as chicken tenders. Experiment and have fun!"

Ingredients

• 2/3 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 cup beer
• 1 egg
• 1 Tablespoon vegetable oil

Preparation

Step 1

Mix flour, salt, and baking powder in a bowl using a fork. Beat beer, egg and oil together in a separate bowl. Stir into flour mixture until well blended. Batter should be pretty smooth and moderately thick.

Dip onion slices in coating and deep-fry in hot oil that has been heated to 350 degrees, until it becomes golden. Drain, and serve while hot and crispy.

This recipe also works well with fish, chicken tenders, onion rings and other vegetable pieces; whatever you like to coat with beer batter.
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REVIEWS:

I live in Alaska so we have wonderful fresh Halibut. I made this batter and added some extra seasonings. It was such a hit that there was nothing left and the fillet was a good 5 pounds. They ate this along with the mushrooms, onion rings, broccoli, and fries that we made. I served the items as they were finished to avoid them getting soggy. Everybody enjoyed this because they were real hot as well. The times when I want to eat with them I cook in smaller portions and if it gets eaten I go back and cook more. I hope this helps any one. Good luck and happy eating…

This is the best batter! Made fried fish and it was exactly what I was looking for! Can’t wait to try it on other things!

Love, love, love this recipe! Hands down best fried food batter recipe I’ve ever tried. Thanks for a great recipe! My husband and I couldn’t be happier! Daughter loves it on chicken tenders too! Great on mushrooms!

I adore this recipe! I wanted beer battered chicken and I was liking what I was reading about this recipe and how well it holds up and sticks to your food. Spot on! It took a few trial and errors though as to concerning using chicken strips, I found I had to cook slower and lower because the batter fried up so much faster. I did have an issue somewhat with sogginess after frying but I believe it was because I had them covered. I have a lot of plans for this recipe!

Great fish batter. The fish turned out moist, The batter completly covered the fillet and was crispy on the outside while being fluffy on the inside.
I had some leftovers in my bucket today. While not being as good as fresh, the microwave reheated fish was a lot better than most.
I also used the same batter to make onion rings

Delicious!! All we had was whole wheat flour an I added some old bay seasoning. But it was great. Used it on snapper fillets. Served with tater tots & mixed veggies.

I must have done something wrong with this recipe…! I fried fish, shrimp, cauliflower and onion rings in this batter. They came out very crispy, but within 10 min. when I was ready to serve, everything was soft and greasy. I even kept the already cooked ones in the oven as I made them. The flavor was good, just not crispy like I expected. Will try again and see if I did something wrong. Edit 1-29-11 to add: Used the batter with some oysters and they turned out great. Didn’t hold the shape, they puffed up, but the flavor was wonderful.

Excellent! After reading CassandraD’s review I didn’t want to run out of batter so I tripled it for 1 1/2 lbs. of cod fillets and one huge onion for onion rings. It made all of that and I had batter left over. Everything was quite tasty.

I loved the way it stuck to vegetables and fish. I think I’ll try various spice additions in the future. I’d like a little zing. This is a perfect basic recipe though. Thanks so much for sharing.

I had no idea beer batter was this easy. I didn’t have any baking powder so I used 1 tsp of generic baking mix. I thought i heard somewhere that it was an okay substitute and it worked just fine. It was really good. I will use it again. I used it on cod but think it would be just as good on many other things.

My mom and I found bags of big shrimp on sale. We decided since they were visiting we would have shrimp for supper. Mom wanted a package of beer batter…I said no way!! I doubled this for two bags of shrimp. Made it exactly as wrote. There was a dribble left after I was done deep frying them all. My dad said he hasnt had shrimp this good in years!! My dad is a beef eater for him to comment on shrimp is HUGE!! Mom thought she died and went to heaven….she took my printed copy home with her. This will be used over and over again…we fish every August and we will be taking the deep fryer next year. Thank you Sue L for an excellent batter.

This was excellent kids dont like fish so I had to make chicken first and then the fish I got rave reviews all around. After reading other reviews I coated the meat in flour firts but i dont think that it was nescessary because the batter was so thick that it adhered perfectly, I had ny son making the batter for me and at first I had him make a double batch I was running low so I had to make sure we had enough so i had him make another batch, I had more meat than I thought and he had to make another batch,,,,,, four in all, I cant wait to try this on veggies

EXCELLENT light batter! The only thing I did different was to add 2 tsp of Old Bay seasoning to the batter. which made the batter better pun intended! I will always use this batter from now on! Oh yes, and I also dredged my onions and shrimp in flour before the batter so that it would adhere better…worked like a charm! Thanks for a really excellent and easy recipe

Outstanding!! At last a Beer Batter that is stand alone for anything deep fried yet can be experimented with. Way to go Sue L. This is a keeper!

Great recipe! I used it for chicken strips and fried mushrooms! I can’t wait to use it for onion rings!! Thanks again!!!

Used this recipe for fish, shrimp and scallop fry for Good Friday dinner. Used Yuengling Lager from Pa. Excellent Dinner. Loved It !!!! Recommend every one try it!

This has the exact same flavor and texture as Long John Silver’s and that’s quite a compliment! I even go so far as to drizzle a little of the batter in the oil to make the “crumbs” you can get there. Let the batter sit for 5 or so minutes after making and it thickens up dramatically and adheres to the meat/onions lots better. I lightly dust my onion rings with flour to help it adhere also. We eat deep-fried foods perhaps 3 or 4 times a year. After finding this recipe, it might be difficult to adhere to that. Thanks so much for posting!

I just made deep fried shrimp using this batter, and it was incredible! This tasted better than any restaurant fried shrimp I’ve had. I can’t believe I made this! If anyone is curious, I used Alaskan Summer Ale in the batter.

We really liked this! I used cod loins and coated them with flour before dipping them in the batter.

This was a wonderful onion ring recipe. First time I’ve ever made them homemade. The whole family loved them. The only 2 problems I had was that the batter was a bit too thin but that was probably my fault and I didn’t make enough of them. lol I also sprinkled cajun seasoning over them once they were drained and that was a huge hit. They really didn’t need the seasoning at all but I thought I’d try it. Good job!!!

DH made these tonight and they were good, batter was light and crispy. Thanks for

Great batter! I normally don’t add an egg to my batters, but I felt it enriched it and gave a better texture. I used this on flake (shark) tonight for our dinner.