This is my go-to for the crispiest golden beer batter. I use it for crispy fried fish, onion rings, fried pickles and fried jalapeños — the list goes on. It’s quick to prep and can be made a couple of hours ahead.
Super quick and easy to mix, and you can make it ahead and refrigerate for a couple of hours. With this batter you can fry almost anything — in some places they even sell battered chips or battered sweets, but I prefer the classic pub favourites: fish and chips, onion rings and fried pickles.
Table of Contents
- 📋 Ingredients
- How to make it
- What beer to use — and swaps
- Pro Tip
- 🍽️ What to use it for
- Recipe card
- 🍲 More crispy recipes
📋 Ingredients
Self-raising flour — If you don’t have self-raising flour, use the same amount of plain (all-purpose) flour plus 1 tsp baking powder, and still add the extra ½ tsp baking powder called for in the recipe.
Beer — See guidance below on styles and alcohol-free swaps.
How to make it
Full recipe and quantities are in the recipe card below.
- Mix the dry ingredients together in a large bowl.
- Pour in the COLD beer (or alternative liquid) and whisk until smooth and lump-free.
- The batter is ready to use. Keep it chilled until you’re ready to dip and fry.
What beer to use — plus swaps
A light pale ale or IPA works well — it produces a light, crisp batter with a subtle savoury note (you won’t taste strong beer flavour). Darker, bitter beers will add more maltiness to the batter. Lager is a fine alternative; the more carbonated the liquid, the airier the batter will be.
For an alcohol-free option use a 0% beer or swap in cold sparkling water or soda water — just make sure the liquid is very cold for the best texture.
Pro Tip
Keep the beer or chosen liquid ice-cold. Cold liquid + cold batter = the crispiest, lightest coating when fried.
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🍽️ What to use it for
- Chip shop-style beer-battered fish.
- Onion rings — crunchy and addictive.
- Small bites like fried pickles or fried jalapeños.
British Classic Recipes
Beer Battered Fish
Appetizers
Onion Rings Recipe
Appetizers
Fried Pickles
Sides
Fried Jalapeños
🍲 Love a crispy coating? Try these recipes
Chicken
Crispy Fried Chicken
Dinner
Crispy Fish Burger with Shoestring Fries
Appetizers
Bang Bang Shrimp
Asian
Orange Chicken Recipe
Vegetarian
Cheesy Veggie Burgers
Asian
Tonkatsu (crispy fried pork cutlet)
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Beer Batter Recipe
Ingredients
- 120 g (1 cup) self-raising flour (see swaps)
- 2 tbsp cornflour (cornstarch in USA)
- ½ tsp baking powder
- 240 ml (1 cup) refrigerated pale ale (it MUST be cold)
Instructions
-
Place the flour, cornflour and baking powder in a large bowl and stir to combine.
-
Stir in the refrigerated pale ale until the batter is smooth and lump-free.
-
Chill the batter in the refrigerator until ready to use. It can be made 2–3 hours ahead if needed.
Notes
Can I make it ahead?
Yes — cover and refrigerate for 2–3 hours.
Swaps
If you don’t have self-raising flour, use plain (all-purpose) flour plus 1 tsp baking powder, and still add the ½ tsp baking powder called for in the recipe. If you prefer not to use pale ale, use lager or cold soda water for a non-alcoholic batter.
Scaling
Halve the recipe for two people or double for eight — keep the same ratios.
Nutrition
Carbohydrates: 28 g |
Protein: 4 g |
Fat: 1 g
Nutrition information is approximate and should be used as a guide.
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