We really enjoy a good Fish Fry at Kenai Riverfront Resort in the summer and we use this tried and true beer batter as the primary coating a wide variety of preparations from Coconut Salmon to Jalapeno Halibut Poppers. We’ve worked to perfect this beer batter over the years and if you follow the instructions and use the same ingredients it will turn out perfectly. You can’t go wrong with this as a beer batter on it’s own or as a base coating for more complex preparations.
12 ounces of beer (any type, but we like Alaskan Amber and other flavorful beers, even IPAs)
Seasoned Flour (using self-rising flour, McCormick’s California Magic Lemon Pepper, and Lawry’s Seasoning Salt with Black Pepper.)
Pour beer in a medium bowl and let sit for a few minutes. Add the egg and mix together. Sprinkle seasoned flour on beer/egg mixture and whisk together lightly and slowly, adding gradually until mixture begins to thicken. Let sit 5-10 minutes or so before adding last bit of flour, whisking gently being careful not to over mix or get to thick. Consistency should be similar to a thin pancake batter.
Dip fish, fry directly, or coat with panko or other breadcrumbs for delicious crisp fish when fried around 355 degrees.