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English Beer Batter

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“This beloved recipe, which has been in my family for decades, is great for making authentic English-Style Fish & Chips. It also makes excellent onion rings or zucchini squash "half-moons." Be sure and plan your fish fry in advance as this batter requires a few hours refrigeration.”
1 1/2 cups

Ingredients Nutrition

  • 2 eggs, separated
  • 34 cup beer
  • 1 tablespoon melted butter or 1 tablespoon vegetable oil
  • 1 teaspoon salt
  • 1 dash pepper
  • 1 13 cups flour, plus
  • additional flour (for dredging)


  1. Let beer stand at room temperature until flat.
  2. Refrigerate egg whites; beat together egg yolks, beer, butter or oil, salt and pepper; whisk into flour to make a smooth batter; refrigerate batter 3-12 hours.
  3. When ready to fry fish (I use cod or halibut) pieces, bring egg whites to room temperature then beat them until stiff; fold beaten egg whites gently into beer batter.
  4. Blot fish pieces dry with paper towels; dredge each lightly with flour then dip into batter to cover completely.
  5. Deep fry fish, a few pieces at a time, at about 375° until batter is cooked and deep golden-brown; drain on absorbent paper then serve.

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