Easy Buttermilk Beer Batter
Recipe By: Glenn Duncan
“First rule of beer batter: Beer batter is not complicated, it should only contain beer and self-raising flour. Second rule of beer batter: The beer and buttermilk should be cold. Third rule of beer batter: You DO NOT need to sift the flour and don’t over-whisk it. A few lumps actually makes for a better texture. Fourth and most important rule of beer batter: It is important to choose the correct beer according to what you are going to cook. As any ingredient ranges in texture and taste, so does beer. If you like the beer to drink it is good to cook with.”
- 3 cups self-rising flour
- 1 cup buttermilk
- 1 (12 fluid ounce) can or bottle beer
- Whisk flour, buttermilk and beer together in a bowl until batter is just combined; batter will be lumpy.
- If it is too thick add some more liquid to get a good batter
- This can be used for Chicken, Fish, Onions or battered vegetables.
- season some flour in a bowl and coat whatever you want to batter first then add to beer batter to coat.
- for seasons you can use salt, pepper, paprika or any seasoning you like to taste