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Simple beer batter

Difficulty Easy
Season Summer
Preparation 0mins
Cooking 10mins
Watch the video


(This recipe was created by Mark Yates and supplied by Catalano’s Seafood.)

Sieve the flours together into a large stainless steel bowl. Make a small well in the centre of the flours and gradually whisk in the beer. Bring together until just combined and then add the soda water, being careful not to over whisk the mixture. Cover the batter with plastic wrap and put in the refrigerator to chill.

When ready to cook your fish or seafood, preheat the desired amount of oil in a pan and coat the produce with a light dusting of plain flour. Shake off any excess. Once the oil is hot, take the batter out of the fridge and give it a quick whisk. Coat the floured seafood in the batter and then add to the pan.

The reaction between the hot oil and the cold batter, combined with the aeration of the beer and soda water, will create a light, crunchy and flavoursome batter.

Handy Tips

Handy Tip 01

Keep the batter cold and the cooking oil hot!

Handy Tip 02

The batter is best used within a few hours to make the most of those beer bubbles.

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