Gordon Ramsay Beer Batter Recipe
A crispy, golden crust that shatters with every chomp—that’s what a great beer batter does, people!The key is cold beer and a light touch when mixing to keep the batter airy.I’ve found that using a pale ale or lager works best since it adds just the right balance without overpowering the batter.The contrast between the crunchy shell and whatever you’re frying—whether fish, onion rings, or shrimp—is what makes this batter so addictive.A quick tip:Don’t crowd the pan, or you’ll drop the oil temperature and end up with soggy results! Ya gotta keep the temp at 350°F consistently.
Servings: 4
Ingredients
- 1 cup Flour
- 1 tsp Baking Powder
- 1 tsp Curry Powder
- 1 cup Lager or Beer
- Salt to taste
- Oil for frying
- Fish Fillets cod works great
Instructions
- Heat a pan with oil over medium-high heat until it reaches the right temperature for frying.
- The oil should be hot enough to sizzle when you dip in a piece of batter.
- In a bowl, whisk together the flour, baking powder, and curry powder, blending everything smoothly.
- These dry ingredients will add a subtle kick and structure to your batter.
- Gradually pour the lager or beer into the dry mix, stirring gently.
- The fizz from the beer will create a light, airy texture, crucial for that crispy finish.
- Pat the fish fillets dry with a paper towel, then season them with a pinch of salt on both sides.
- This step enhances the flavor and helps the batter adhere better.
- Dredge the fish in the batter, ensuring each piece is evenly coated, then carefully lay them into the hot oil.
- Fry until golden brown and crispy, typically about 3-4 minutes per side.