Beer Batter for Shrimp or Fish
Submitted by flopy
Southern-style beer batter with cornmeal and flour that doubles as a marinade for shrimp or fish. Soak it, fry it, and get a crunchy golden crust every single time.
YIELD
8 servingsPREP
10 minCOOK
5 minREADY
1 hrsDown South, we take our fried seafood seriously, and this beer batter is the real deal.
Cornmeal and flour team up for a coating that fries up with serious crunch, while the beer adds lift and a subtle malty flavor that plays real nice with shrimp and fish alike.
Here’s what sets this apart: you let the seafood sit in the batter for an hour or two before frying, so the coating bonds to every surface and won’t slide off in the oil.
It’s built for a big batch too, handling up to 5 pounds of shrimp or fish fillets for a proper fish fry.
Pro Tips
- Aim for thick pancake batter consistency. Too thin and it won’t cling. Too thick and you’ll get a doughy coat instead of a crispy shell.
- Drop shrimp or fish pieces into the hot oil one at a time so they don’t clump together into one big fried blob.
- Keep the oil temperature steady. If it drops too low, the batter absorbs grease instead of crisping up. A clip-on thermometer is your best friend here.
- Drain on a wire rack set over a sheet pan, not paper towels. The rack keeps air circulating so the bottom stays crunchy.
Ingredients
Directions
Mix flour, cornmeal, eggs, salt, pepper and garlic powder in mixing bowl.
Add enough beer, mixing thoroughly, to get the consistency of a thick pancake mix.
Pour batter over shrimp or fish and let marinate for an hour or two and deep fry at 370 degrees.
Consistent hot grease will float the shrimp or fish in a very short time.
Drop shrimp or fish into hot grease, one at a time, to prevent them from sticking together.
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