19 Crispy Beer Batter Recipes Perfect for Frying

Craving that perfect golden crunch? Whether you’re frying up fish for a Friday night feast or whipping up crispy onion rings for game day, beer batter is your secret weapon for irresistible texture and flavor. From classic fish & chips to unexpected twists, we’ve rounded up 19 crispy beer batter recipes that’ll make your fryer (or skillet) the star of the kitchen. Let’s get sizzling!

Classic Beer Battered Fish

Crispy, golden, and packed with flavor—this beer-battered fish is a pub-style favorite you can easily make at home!

Ingredients:

• 1 lb cod fillets (or other white fish), cut into 4-ounce pieces
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1 cup cold lager-style beer
• 1 large egg
• Vegetable oil (for frying, about 2 cups)
• Lemon wedges and tartar sauce (for serving)

Instructions:

1. In a large bowl, whisk together 1 cup flour, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika. Pour in 1 cup cold beer and crack in 1 egg, then whisk until smooth (some small lumps are okay). Let the batter rest for 10 minutes.
2. Heat 2 cups vegetable oil in a deep pot or Dutch oven to 375°F over medium-high heat.
3. Pat the fish dry with paper towels. Dip each piece into the batter, letting excess drip off, then carefully lower into the hot oil. Fry in batches for 3–4 minutes per side until deep golden and crispy. Drain on a wire rack or paper towels.
4. Serve immediately with lemon wedges and tartar sauce.

The secret to that perfect crunch? The carbonation in the beer creates an ultra-light, airy batter that stays crisp even after frying.

Tip: For extra-crispy fish, keep the batter cold and avoid overcrowding the pot—fry in small batches.

Crispy Beer Battered Onion Rings

These golden, crunchy onion rings get their irresistible lightness from a fizzy beer batter—perfect for game day or a backyard BBQ.

Ingredients:

• 2 large yellow onions, sliced into 1/2-inch rings
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup lager-style beer (chilled)
• 2 quarts vegetable oil (for frying)

Instructions:

1. Prep the onions: Separate the onion slices into rings and pat dry with paper towels.
2. Make the batter: In a bowl, whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Slowly pour in 1 cup beer, stirring until just combined (small lumps are okay).
3. Heat the oil: In a deep pot, heat 2 quarts vegetable oil to 375°F over medium-high heat.
4. Fry: Dip each onion ring into the batter, letting excess drip off, then carefully lower into the hot oil. Fry in batches for 2–3 minutes until deep golden, flipping once. Drain on a wire rack or paper towels.

The beer batter fries up extra crisp with tiny air pockets, while the smoked paprika adds a subtle smoky depth. Serve immediately—they’re at their crunchiest right out of the fryer!

Tip: For extra-cold batter (which helps crispiness), chill the beer and dry ingredients before mixing.

Beer Battered Shrimp Tacos

These crispy, golden shrimp tacos are a crowd-pleaser—light, crunchy, and packed with flavor thanks to a fizzy beer batter that fries up perfectly.

Ingredients:

• 1 lb large shrimp, peeled and deveined (tails removed)
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3/4 cup light beer (like lager or pilsner)
• 1 egg
• Vegetable oil, for frying
• 8 small corn tortillas, warmed
• 1 cup shredded cabbage
• 1/4 cup chopped cilantro
• Lime wedges, for serving
• 1/2 cup chipotle mayo (mix 1/2 cup mayo with 1 tbsp chipotle sauce)

Instructions:

1. In a bowl, whisk together 1 cup flour, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Pour in 3/4 cup beer and crack in 1 egg, whisking until smooth.
2. Heat 1 inch of vegetable oil in a deep skillet to 375°F. Pat shrimp dry, then dip each into the batter, letting excess drip off.
3. Fry shrimp in batches for 2–3 minutes per side until golden and crisp. Drain on paper towels.
4. Assemble tacos: Layer warm tortillas with shredded cabbage, fried shrimp, chopped cilantro, and a drizzle of chipotle mayo. Serve with lime wedges.

The beer batter creates an airy, crackly crust that stays crisp even when tucked into a tortilla—no soggy shrimp here!

Tip: For extra crunch, toss the cabbage with a squeeze of lime and a pinch of salt before assembling.

Golden Beer Battered Chicken Tenders

These crispy, golden chicken tenders get their irresistible crunch from a light beer batter—perfect for game day or a fun family dinner.

Ingredients:

• 1 lb chicken tenders
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup lager-style beer (chilled)
• 1 large egg
• Vegetable oil (for frying)

Instructions:

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tsp garlic powder, 1 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper.
2. Pour in 1 cup beer and crack in 1 large egg, whisking until smooth (the batter should coat the back of a spoon). Let rest 10 minutes.
3. Heat 2 inches of vegetable oil in a deep skillet to 375°F over medium-high heat.
4. Dip each chicken tender into the batter, letting excess drip off, then carefully lower into the hot oil. Fry in batches for 3–4 minutes per side until deep golden and crispy. Drain on a wire rack.

The beer adds a subtle malty flavor and creates an airy, shatteringly crisp crust that stays crunchy even after cooling. Serve with honey mustard or ranch for dipping!

Tip: For extra-crispy results, double-dip the tenders—coat in flour first, then batter, then fry.

Beer Battered Zucchini Fries

Beer Battered Zucchini Fries

These crispy, golden zucchini fries are the ultimate summer snack—light, crunchy, and packed with flavor thanks to a fizzy beer batter.

Ingredients:

• 2 medium zucchinis, cut into 3-inch sticks
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cold lager beer
• 1 large egg
• Vegetable oil, for frying

Instructions:

1. In a large bowl, whisk together 1 cup flour, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Pour in 1 cup beer and crack in 1 egg, then whisk until smooth (the batter should coat the back of a spoon).
2. Heat 2 inches of vegetable oil in a deep pot to 375°F. Working in batches, dip zucchini sticks into the batter, letting excess drip off, then carefully lower into the hot oil.
3. Fry for 3–4 minutes, turning occasionally, until deep golden brown. Transfer to a paper towel-lined plate to drain.

The beer batter creates an airy, shatteringly crisp crust that stays crunchy even after cooling—perfect for dipping in ranch or spicy mayo.

Tip: For extra crunch, toss the fried zucchini in a sprinkle of grated Parmesan while still hot.

Spicy Beer Battered Jalapeño Poppers

These crispy, golden poppers pack a punch with a spicy beer batter that clings perfectly to creamy, cheesy jalapeños—ideal for game day or anytime you crave a crunchy bite.

Ingredients:

• 12 large jalapeños, halved lengthwise and seeded
• 4 oz cream cheese, softened
• 1 cup shredded sharp cheddar cheese
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp cayenne pepper
• 1 cup lager-style beer (cold)
• 2 cups vegetable oil (for frying)

Instructions:

1. In a bowl, mix cream cheese, cheddar cheese, 1/2 tsp garlic powder, and 1/2 tsp smoked paprika until smooth. Spoon into jalapeño halves and press halves together to seal.
2. In another bowl, whisk 1 cup flour, 1 tsp salt, and 1/2 tsp cayenne pepper. Gradually pour in 1 cup beer, stirring until just combined (small lumps are okay).
3. Heat vegetable oil in a deep pot to 375°F. Dip stuffed jalapeños into the batter, letting excess drip off, then fry in batches for 3–4 minutes until deep golden. Drain on paper towels.

The batter’s carbonation creates an ultra-crisp shell that contrasts dreamily with the molten cheese center—no one will guess how simple they are to make!

Tip: For extra heat, leave a few seeds in the jalapeños or add a pinch of chili flakes to the filling.

Beer Battered Mushrooms with Garlic Aioli

These crispy beer-battered mushrooms are the ultimate game-day snack, with a light, airy crunch and a creamy garlic aioli for dipping.

Ingredients:

• 1 lb cremini mushrooms, stems trimmed
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1 cup cold lager-style beer
• 1/2 cup mayonnaise
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• Vegetable oil, for frying

Instructions:

1. Make the aioli: In a small bowl, whisk together 1/2 cup mayonnaise, 2 cloves minced garlic, and 1 tbsp lemon juice. Chill until ready to serve.
2. Heat the oil: Pour 2 inches of vegetable oil into a deep pot and heat over medium-high to 375°F (use a thermometer).
3. Prep the batter: In a bowl, whisk 1 cup flour, 1 tsp garlic powder, 1 tsp smoked paprika, and 1/2 tsp salt. Slowly pour in 1 cup cold beer, stirring until just combined (small lumps are okay).
4. Fry the mushrooms: Dip each mushroom into the batter, letting excess drip off. Fry in batches for 3–4 minutes until golden, turning once. Drain on paper towels.

The batter puffs up into an ultra-crispy shell, while the mushrooms stay juicy inside—perfect for pairing with that tangy, garlicky dip.

Tip: Keep fried mushrooms warm in a 200°F oven while you finish batches, so they stay crunchy.

Beer Battered Cod with Tartar Sauce

This crispy, golden beer-battered cod is a pub classic made easy at home—paired with zesty homemade tartar sauce, it’s a foolproof crowd-pleaser.

Ingredients

• 1 lb cod fillets, cut into 4-ounce pieces
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup lager-style beer (chilled)
• 1 large egg
• Vegetable oil (for frying)
• 1/2 cup mayonnaise
• 2 tbsp dill pickle relish
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tbsp chopped fresh dill

Instructions

1. Make the tartar sauce: In a small bowl, whisk together 1/2 cup mayonnaise, 2 tbsp dill pickle relish, 1 tbsp lemon juice, 1 tsp Dijon mustard, and 1 tbsp chopped fresh dill. Refrigerate until serving.
2. Prep the batter: In a large bowl, whisk 1 cup all-purpose flour, 1 tsp garlic powder, 1 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper. Add 1 cup beer and 1 egg; stir until just combined (small lumps are okay).
3. Fry the cod: Heat 2 inches of vegetable oil in a deep skillet to 375°F. Pat cod dry, dip into batter to coat, and fry for 3–4 minutes per side until deep golden and crispy. Drain on a wire rack.

The batter fries up light and shatteringly crisp, while the tangy tartar sauce cuts through the richness perfectly. Serve with a cold beer for the full experience!

Tip: Keep fried cod warm in a 200°F oven while you finish batches—this ensures maximum crispiness.

Beer Battered Avocado Slices

These golden, crunchy avocado slices are a game-changer—perfect for dipping or piling onto tacos with a satisfying crunch.

Ingredients:

• 2 firm-ripe avocados, sliced into 1/2-inch wedges
• 1 cup all-purpose flour, divided
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1 cup cold lager-style beer
• 1/4 cup cornstarch
• Vegetable oil, for frying (about 2 cups)
• Lime wedges & cilantro, for serving

Instructions:

1. Prep: Heat 1 inch of oil in a deep skillet to 375°F. Pat avocado slices dry with paper towels.
2. Dredge: In a shallow bowl, mix 1/2 cup flour, cornstarch, garlic powder, smoked paprika, and salt. Toss avocado slices in the mixture to coat lightly.
3. Batter: Whisk remaining 1/2 cup flour with beer until smooth (it should coat the back of a spoon). Dip each floured avocado slice into the batter, letting excess drip off.
4. Fry: Working in batches, fry slices for 2–3 minutes, flipping once, until deep golden. Drain on a wire rack.
5. Serve: Squeeze lime over slices and sprinkle with cilantro. Enjoy immediately!

The beer batter creates an extra-crispy shell that contrasts dreamily with the creamy avocado inside—no one will believe it’s homemade!

Tip: Keep fried slices warm in a 200°F oven between batches for maximum crunch.

Beer Battered Sweet Potato Wedges

These crispy, golden wedges get an extra crunch from a light beer batter—perfect for game day or a fun twist on fries!

Ingredients:

• 2 large sweet potatoes, cut into ½-inch wedges
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper
• 1 cup cold lager-style beer
• Vegetable oil, for frying

Instructions:

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt, and ½ tsp black pepper. Slowly pour in 1 cup cold beer, stirring until just combined (a few lumps are okay).
2. Heat 2 inches of vegetable oil in a deep pot to 375°F. Working in batches, dip sweet potato wedges into the batter, letting excess drip off, then carefully lower into the hot oil. Fry for 4–5 minutes, turning once, until deep golden and crispy.
3. Transfer to a paper towel-lined plate and sprinkle lightly with extra salt while hot. Repeat with remaining wedges.

The batter puffs up into an airy, craggy shell that stays crisp even after cooling—ideal for dunking in spicy mayo or ranch.

Tip: Keep fried wedges warm in a 200°F oven between batches for serving all at once.

Beer Battered Cauliflower Bites

These crispy, golden bites are the ultimate game-day snack—light, airy batter hugs tender cauliflower for a crave-worthy crunch.

Ingredients:

• 1 medium head cauliflower, cut into 1½-inch florets
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper
• 1 cup lager-style beer (cold)
• 1 large egg
• Vegetable oil, for frying
• Ranch or spicy mayo, for serving

Instructions:

1. In a large bowl, whisk together 1 cup flour, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt, and ½ tsp black pepper. Pour in 1 cup cold beer and crack in 1 egg; whisk until smooth (small lumps are okay). Let rest 10 minutes.
2. Heat 2 inches of vegetable oil in a Dutch oven to 375°F (use a thermometer). Working in batches, dip cauliflower florets into the batter, letting excess drip off, then fry for 3–4 minutes until deep golden. Drain on a wire rack.
3. Serve immediately with ranch or spicy mayo for dipping.

The beer batter fries up extra crisp while keeping the cauliflower tender—no sogginess here! For extra heat, add a pinch of cayenne to the batter.

Tip: Keep fried bites warm in a 200°F oven while finishing batches.

Beer Battered Pickle Spears

These crispy, tangy pickle spears are the ultimate game-day snack—golden, crunchy, and packed with zesty flavor in every bite.

Ingredients:

• 1 cup dill pickle spears (about 12 spears), patted dry
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1 cup cold lager-style beer
• 1 quart vegetable oil (for frying)
• Ranch or chipotle mayo (for dipping)

Instructions:

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tsp garlic powder, 1 tsp smoked paprika, and 1/2 tsp salt. Gradually pour in 1 cup cold beer, stirring until just combined (small lumps are okay).
2. Heat 1 quart vegetable oil in a deep pot to 375°F (use a thermometer). Working in batches, dip each pickle spear into the batter, letting excess drip off, then carefully lower into the hot oil. Fry for 2–3 minutes until deep golden, flipping once.
3. Transfer to a paper towel-lined plate. Serve immediately with ranch or chipotle mayo.

The fizzy beer batter creates an airy, shatteringly crisp shell that perfectly balances the pickle’s punchy tang—no one can stop at just one!

Tip: Keep the batter cold for maximum crispiness, and don’t overcrowd the pot to maintain oil temperature.

Beer Battered Hush Puppies

These golden, crispy hush puppies get an extra lift from a light beer batter—perfect for dunking in spicy remoulade or just snacking straight from the fryer.

Ingredients:

• 1 cup fine yellow cornmeal
• 1/2 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1 tsp granulated sugar
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1 large egg, beaten
• 3/4 cup lager-style beer (chilled)
• 1/4 cup finely diced yellow onion
• Vegetable oil, for frying (about 2 cups)

Instructions:

1. In a large bowl, whisk together cornmeal, flour, baking powder, sugar, garlic powder, onion powder, and salt.
2. Stir in beaten egg, beer, and diced onion until just combined (batter will be thick but pourable). Let rest 10 minutes.
3. Heat vegetable oil in a deep pot to 375°F over medium-high heat. Drop tablespoon-sized scoops of batter into the oil, frying 4–5 at a time to avoid crowding.
4. Fry for 2–3 minutes, flipping once, until deep golden brown. Drain on paper towels.

The beer adds a subtle tang and airy crunch that makes these hush puppies irresistible—especially with a cold brew on the side.

Tip: For extra-crispy results, keep the batter chilled until frying and let the oil return to 375°F between batches.

Beer Battered Calamari with Lemon Aioli

Crispy, golden calamari with a light beer batter and zesty aioli is the ultimate crowd-pleasing appetizer—perfect for game day or a summer snack spread.

Ingredients:

• 1 lb cleaned squid (tubes and tentacles), sliced into ½-inch rings
• 1 cup all-purpose flour
• ½ cup cornstarch
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1 cup cold lager-style beer
• Vegetable oil, for frying
• ½ cup mayonnaise
• 1 tbsp freshly squeezed lemon juice
• 1 tsp lemon zest
• 1 small garlic clove, minced
• Pinch of salt

Instructions:

1. Make the aioli: In a small bowl, whisk together the mayonnaise, lemon juice, lemon zest, minced garlic, and a pinch of salt. Cover and refrigerate until ready to serve.
2. Heat the oil: Pour 2 inches of vegetable oil into a heavy pot or Dutch oven. Heat over medium-high until it reaches 375°F (use a thermometer).
3. Prep the batter: In a large bowl, whisk together the flour, cornstarch, garlic powder, smoked paprika, and 1 tsp salt. Gradually pour in the beer, stirring until just combined (a few lumps are fine).
4. Fry the calamari: Working in batches, dip the squid into the batter, letting excess drip off. Carefully lower into the hot oil and fry for 2–3 minutes until puffed and golden. Transfer to a paper towel-lined plate.
5. Serve immediately with the chilled lemon aioli for dipping.

The carbonation in the beer creates an airy, crackly crust that stays crisp even after frying—no soggy squid here!

Tip: Keep fried calamari warm in a 200°F oven between batches, but don’t overcrowd the pot or the oil temp will drop.

Beer Battered Green Beans

These crispy, golden-green beans are the ultimate game-day snack or fun twist on veggie sides—light, crunchy, and packed with savory beer flavor.

Ingredients:

• 1 lb fresh green beans, trimmed
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup lager-style beer (chilled)
• 1 quart vegetable oil (for frying)
• 1/2 cup ranch dressing (for serving)

Instructions:

1. Heat vegetable oil in a deep pot to 375°F over medium-high heat.
2. In a bowl, whisk together 1 cup all-purpose flour, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Gradually pour in 1 cup beer, stirring until smooth (batter should coat the back of a spoon).
3. Working in batches, dip green beans into the batter, letting excess drip off, then carefully lower into the hot oil. Fry for 2–3 minutes until golden and crisp, turning once. Drain on paper towels.
4. Serve immediately with ranch dressing for dipping.

The batter puffs up into an airy, craggy crust that clings perfectly to the beans—no soggy middles here!

Tip: Keep fried beans warm in a 200°F oven between batches for maximum crunch.

Beer Battered Corn Fritters

These beer-battered corn fritters are crispy on the outside, tender inside, and packed with sweet corn flavor—perfect for game day or a summer BBQ side!

• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1 tsp baking powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 large egg, lightly beaten
• 3/4 cup lager-style beer (chilled)
• 2 cups fresh or thawed frozen corn kernels
• 1/4 cup finely chopped scallions
• Vegetable oil, for frying

1. In a large bowl, whisk together the flour, cornmeal, baking powder, salt, and black pepper.
2. Add the egg and beer, stirring just until combined (a few lumps are okay). Fold in the corn and scallions.
3. Heat 1 inch of vegetable oil in a deep skillet over medium-high heat until it reaches 375°F (test with a drop of batter—it should sizzle immediately).
4. Drop heaping tablespoons of batter into the oil, working in batches to avoid crowding. Fry for 2–3 minutes per side until deep golden brown.
5. Transfer to a paper towel-lined plate to drain. Serve warm with a drizzle of honey or spicy mayo.

The beer gives these fritters an airy crunch, while the corn stays juicy—no one can resist that combo!

Tip: For extra texture, swap half the corn with canned creamed corn (reduce beer to 1/2 cup).

Beer Battered Mozzarella Sticks

These beer-battered mozzarella sticks are the ultimate game-day snack—crispy, gooey, and packed with savory flavor thanks to a bubbly beer batter.

• 8 mozzarella string cheese sticks, halved crosswise
• 1 cup all-purpose flour, divided
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1 cup lager-style beer (chilled)
• 1 large egg
• 2 cups vegetable oil (for frying)
• 1/4 cup cornstarch

1. Prep the cheese: Freeze mozzarella sticks for 30 minutes (this prevents melting too fast).
2. Make the batter: Whisk 1/2 cup flour, garlic powder, paprika, and salt in a bowl. Add beer and egg; stir until smooth (small lumps are okay). Let rest 10 minutes.
3. Dredge: Toss frozen mozzarella sticks in cornstarch, then dip in remaining 1/2 cup flour, shaking off excess.
4. Fry: Heat oil in a deep pot to 375°F. Dip floured cheese in batter, letting excess drip off. Fry 2–3 sticks at a time for 2–3 minutes until golden, turning once. Drain on paper towels.

The beer batter fries up extra light and shatteringly crisp, while the cheese stays perfectly stretchy inside—no oozy mess!

Tip: For extra crunch, double-dip the battered sticks in the beer mixture and fry a second time.

Beer Battered Halibut with Mango Salsa

Crispy, golden beer-battered halibut gets a bright, tropical lift from fresh mango salsa—this is summer seafood at its best.

Ingredients

• 1 lb halibut fillets, cut into 1-inch strips
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1/2 tsp smoked paprika
• 1 cup cold lager beer
• 1 large egg, lightly beaten
• Vegetable oil, for frying
• 1 ripe mango, diced
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and minced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1/2 tsp salt

Instructions

1. Make the salsa: In a bowl, combine the mango, red onion, jalapeño, cilantro, lime juice, and 1/2 tsp salt. Toss gently and refrigerate until ready to serve.
2. Prep the batter: Whisk together the flour, baking powder, 1 tsp salt, and smoked paprika. Add the beer and egg, stirring until just combined (small lumps are okay).
3. Fry the fish: Heat 2 inches of oil in a deep skillet to 375°F. Dip halibut strips into the batter, letting excess drip off, then fry in batches for 3–4 minutes per side until deeply golden. Drain on paper towels.
4. Serve immediately with mango salsa on the side.

The contrast of the crackly, savory batter with the sweet-spicy salsa is downright addictive—no tartar sauce needed here!

Tip: Keep the batter cold for maximum crispiness; pop it in the fridge while the oil heats up.

Beer Battered Scallops with Remoulade Sauce

Crispy, golden-brown scallops with a tangy remoulade dip? Yes, please—this is your new favorite seafood appetizer.

Ingredients

• 1 lb fresh sea scallops, side muscle removed
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup lager beer (chilled)
• 1/2 cup mayonnaise
• 2 tbsp Creole mustard
• 1 tbsp lemon juice
• 1 tbsp chopped pickles
• 1 tsp hot sauce
• Vegetable oil, for frying

Instructions

1. Make the remoulade: In a bowl, whisk together 1/2 cup mayonnaise, 2 tbsp Creole mustard, 1 tbsp lemon juice, 1 tbsp chopped pickles, and 1 tsp hot sauce. Chill until serving.
2. Prep the batter: In a large bowl, whisk 1 cup flour, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Gradually pour in 1 cup beer, stirring until smooth (small lumps are okay).
3. Fry the scallops: Heat 2 inches of vegetable oil in a deep pot to 375°F. Pat scallops dry, dip in batter, and fry in batches for 2–3 minutes until puffed and golden. Drain on paper towels.

The secret? The beer batter fries up extra light and crisp, while the zesty remoulade cuts through the richness perfectly.

Tip: For ultra-crispy results, let the batter rest 10 minutes before frying—it helps the bubbles settle.

Conclusion

With 19 crispy beer batter recipes, this roundup has something for every fry-loving home cook! Whether you’re craving classic fish and chips or something bold like spicy onion rings, these recipes deliver crunch and flavor. Give them a try, then let us know your favorite in the comments. Don’t forget to share the love—pin this article for your next frying adventure!