Classic Beer Batter Recipe for Deep-Frying

Get Crispy Results Every Time

By
Danilo Alfaro
Danlio Alfaro
Danilo Alfaro
Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks.
Learn about The Spruce Eats' Editorial Process
Updated on 03/8/24
Tested by
Diana Rattray
Diana Rattray
Tested by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Prep: 5 mins
Cook: 0 mins
Total: 5 mins
Servings: 8 servings

The secret to super crispy, yet airy onion rings or fish? It's all in the batter. Coating ingredients in batter not only creates a beautiful golden-brown shell, but it also helps hold in some of the food's moisture.

Achieving a light, crispy batter involves bubbles, which can be formed by adding baking powder, seltzer water, or, as in this recipe, beer to the batter. Another trick that helps create an airy batter is the addition of cake flour, which is lower in gluten and produces a lighter coating than all-purpose flour. This five-ingredient recipe also calls for paprika for added flavor, but you can leave that out if you don't have any available, or swap in onion or garlic powder.

Is Batter or Breading Better for Deep Frying?

Frying most often requires coating the food in a mixture before cooking it in oil. That coating can be either a breading or a batter, and the right choice really depends on whether you want a more substantial (i.e., crunchy) coating or one that's lighter and crispier. For a crunchy exterior, go with a breading, and for a light and crispy coating, a batter is the best choice.

What's the Best Beer for Beer Batter?

A pilsner, lager, ale, or stout will all work, so feel free to use the type that you prefer to drink—just make sure it is cold!

Tips for Frying With Beer Batter

  • Be sure to use cold beer because the cold temperature stops gluten development.
  • It's critical that you only mix the flour into the egg-beer mixture until it is barely incorporated. It should be loose and lumpy.
  • For best results, lightly dredge the item in some flour before dipping it in the batter. The batter will stick to the food better this way.
  • When deep-frying, you'll need an oil with a high smoke point and a deep-frying thermometer. It's also best to work in batches so you can maintain a consistent temperature throughout the frying process.
  • Make sure to have all the ingredients measured and ready to go, because once you mix up the batter, you need to use it right away. This ensures the flour doesn't soak up too much liquid; it also maximizes the fizziness of the beer.

Ways to Use Beer Batter

Beer batter is great for a variety of foods, including fried fish sticks, fried shrimp (to enjoy alone or in a po'boy), fried zucchini, and so much more. Once you have your ingredients coated and battered, remember to follow these frying tips for the crispiest results every time.

Beer batter recipe used on onion rings in a shallow white bowl with dipping sauces on the side

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What You'll Need to Make This Classic Beer Batter Recipe
A Nice Set of Mixing Bowls
A Handy Dandy Bottle Opener
A Great Whisk

"I used a can of golden stout I had in the fridge—any beer you have on hand should work fine. Make sure you use cake flour and don't stir the batter. It will be lumpy, but it works. I fried onion rings and some pickle chips. Delicious!" —Diana Rattray

Beer battered recipe used on onion rings in a green bowl
A Note From Our Recipe Tester

Ingredients

  • 1 egg, beaten

  • 1 cup cold beer

  • 1 cup cake flour, plus extra for dredging

  • 1/4 teaspoon salt

  • 1/4 teaspoon paprika

  • 1 to 2 pounds onions, sliced into rings, optional

Steps to Make It

  1. Gather the ingredients.

    Ingredients for beer batter for deep-frying gathered

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  2. Combine the egg and beer in a large bowl.

    Egg and beer combined in a bowl for beer batter

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  3. In a separate bowl, combine the flour, salt, and paprika.

    Cake flour, salt, and paprika in a bowl for beer batter

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  4. Add the seasoned flour to the beer mixture and gently poke at it with a fork until you have a loose, floppy batter with plenty of lumps. Don't stir, whisk, or mix.

    Flour added to the beer mixture and poked with a fork

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  5. Once the batter is together, dredge and dip the onions right away and add to a pot of hot oil to fry. 

    Onion dipped into beer batter for deep-frying

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  6. Serve hot and enjoy.

    Beer Batter Recipe on onion rings in a white bowl

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Nutrition Facts (per serving)
84 Calories
1g Fat
15g Carbs
2g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 84
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 23mg 8%
Sodium 77mg 3%
Total Carbohydrate 15g 5%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 2g
Vitamin C 0mg 0%
Calcium 7mg 1%
Iron 1mg 8%
Potassium 36mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)