The Case For Beer In Your Batter (No, You’re Not Just Being Extra)

You could make your batter with plain water. But you could also do better. Here’s what beer brings to the table—and the fryer.

Have you ever had a swig of your lager and thought, “Man, you know what? I really wish I could eat this.” No? Just me? Alright then, moving on. My point is that beer’s great, and so are things that taste like beer. That goes some way—though only some—in explaining the rationale behind why beer elevates your batter and how. Which, incidentally, is what the rest of this article is going to be about.

Now, those of you not already in the know might ask: Why would you put beer in your batter? And a better question would be: Why wouldn’t you? Beer imparts flavour, enhances the texture, and adds the kind of crispiness that makes whatever you fry so immensely satisfying to bite into.

But how does it do all that? What’s the science behind it? You might not have asked, but I’m going to tell you anyway. The first element behind how beer makes your batter better has to do with the gas in the liquid—specifically, carbon dioxide. When the hot oil comes into contact with the beer, the dissolved carbon dioxide in it expands, creating little pockets that work to create that delicate, airy, lace-like crust when fried.

The proteins present in the beer also help to stabilise these bubbles, protecting them from bursting too soon. What this does is insulate the food from direct heat, allowing the coating to crisp without overcooking the inside. The alcohol in the beer also has a part to play. As alcohol evaporates more quickly than water, this helps the batter dry faster, which works to create that all-important crispiness while reducing the risk of your whole dish becoming soggy.

Sounds like something you’d give a try? Before you run down to the nearest craft beer bar, you should know that you can’t just reach for your favourite milk stout, dump a whole can in there, and expect a crust that tastes exactly like it (though how great would that be?). No, you have to be a little more considered than that.

We reached out to an anonymous expert, who is the proprietor of a very popular fish and chip shop, for some tips on which beers work best to mix into your batter. This is what he had to say: “I usually like to use light lagers, as they tend to be more crisp and lighter in flavour. Hoppy beers have a slight bitter aftertaste, so I usually avoid them, but it boils down to personal preference. Ideally, you want a light, cold beer so that the carbonation helps to make the batter crispier.” Take it from a pro, if not from me.

While there’s nothing inherently wrong with reaching for a velvety porter or an intensely hopped IPA, you do run the risk of darkening the batter and bringing forward some bitterness or strong malt flavours that could overpower the base food. While you do have to factor in how your choice of beer will work with the dish, it’s still best to opt for one you’d enjoy drinking, as its flavour will concentrate during the cooking process through evaporation and mingling with the seasonings.

Now that you’ve so judiciously picked out the right can, it’s only a matter of technique to incorporate it into your batter and bring out the best in it. First things first: the beer should be ice cold and straight out of the fridge. This is because the cold temperature will work to preserve the carbonation and slow the gluten development for a lighter, flakier batter. When you’re mixing it in, make sure you refrain from being too overzealous.

Whisk until it’s just about combined, keeping some lumps here and there to avoid activating the gluten, which would make for a batter that’s heavy, chewy, and unappetising. Self-raising flour helps to encourage lift and create a crisp structure, or you could alternatively add some baking powder to your regular flour. A little bit of rice flour or cornstarch (often a ¼ ratio works best) helps to reduce oil absorption and adds that extra crunch.

Great, so now that the batter’s all ready, you’ll want to make sure the food is too. To do this, start by patting each piece dry and seasoning it. This prevents any excess moisture from weakening your batter’s adhesion and allows the flavours of the seasoning to properly penetrate the dish. Lightly dredge the food in flour or cornstarch before dipping it in the batter, as this key layer will help it cling evenly and reduce any slippage.

“Alright, now can we get to the frying? I’m getting hungry here.” Settle down, chew on a carrot or something. We wouldn’t want to rush and have all our hard work come undone in the final stretch, would we? It’s imperative we keep our heads cool and our oil hot. How hot? Around 350–375°F (175–190°C) to be exact. This is the ideal temperature that’ll help the batter crisp quickly but also ensure the inside is properly cooked. We want to keep this temperature consistent, and this means not overcrowding the pan. Frying too many pieces at once will drop the oil temperature, leading to sogginess and uneven cooking. Keep the batches small for consistent heat and a lustrous golden sheen.

Ditch the paper towels and place your perfectly fried morsels onto a wire cooling rack over a sheet pan. This helps the oil drip away without steaming the crust and taking away from that crispiness you’ve worked so hard to create. You’ll also want to keep the cooked batches warm at low oven temperatures (≈250°F /120°C) while you finish frying the remaining pieces. This ensures everything stays crispy until it’s ready to serve.

Alright, congratulations! You’re now a certified expert in batter-making and are sure to be the envy of your friends and family. Get that phone out and start making some calls—it’s time for that evening cookout you’d been planning. In fact, go ahead and invite that aunt you secretly don’t like while you’re at it. Ask her at the table how the food is. She’ll either have to admit, through clenched teeth, that you’ve nailed it, or risk being exposed as a sour, shameless liar in front of all those present. Either way, you’d win (and you’d absolutely deserve it, you batter-making virtuoso).

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Opening Image: kkday.com