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The Secret to Crispy, Delicious Deep-Fried Foods: It’s All About the Beer

When it comes to deep-frying, the right batter can make all the difference. And, surprisingly, beer plays a crucial role in creating the perfect crispy exterior and tender interior. But which beer is best for the job?

The Science Behind Beer Batter

The CO2 in beer helps to create a light and airy batter, allowing the food to cook quickly and evenly. However, the type of beer used can greatly impact the flavor and texture of the final product. Aggressively hoppy beers can leave a bitter aftertaste, while bland macrobrews may not add enough depth.

The Best Beers for Beer Batter

From classic macro lagers to rich, malty porters, the right beer can elevate your deep-fried dishes to new heights. Here are ten beers to consider adding to your fry-batter mix:

• PBR (Pabst Blue Ribbon): A cheap, accessible, and classic macro lager that adds CO2 without overpowering flavor.
• Coors Banquet: Another macro lager that provides a big, fizzy lift without dominating the flavor.
• Old Milwaukee: A Wisconsin macrobrew perfect for a Wisconsin-style fish fry.
• Deschutes Brewery’s Bachelor ESB: A rich, malty British bitter that adds a golden-brown color to the finished coating.
• Widmer Brothers’ Drop Top Amber Ale: A sweet, malty ale that pairs perfectly with fennel or zucchini slices.
• Samuel Smith’s Pure Brewed Organic Lager: A pale, malty lager that adds fizz and subtle richness without overpowering the flavor.
• Brooklyn Brewery’s Brooklyn Lager: A clean, crisp craft brew with a nutty caramel finish.
• Portland Brewing’s MacTarnahan’s Amber Ale: A floral, caramel-edged ale that adds depth to the batter.
• Newcastle Brown Ale: A roasty, lightly malted ale perfect for vegetable fritto misto.
• Asahi Super Dry: A crisp, elegant ale with a rich mid-palate flavor.

Beer Batter Recipes to Try

Now that you know which beers to use, it’s time to get cooking! Here are seven recipes that showcase the power of beer batter:

• Fried Calamari: Crisp-outside, tender-inside squid rings perfect for dipping in creamy sauces.
• Beer-Battered Fish Tacos: Classic crispy fish tacos elevated with a beer-infused batter.
• Fish and Chips: No need to cross the pond for top-notch fish and chips – just use an English ale in the batter!
• Thomas Keller’s Cod Brandade Fritters: Refined, crunchy fritters from the “Bouchon” cookbook, perfect for dipping in various sauces.
• Shrimp and Okra Hushpuppies: Egg white-lightened beer batter gives these shrimp and okra fritters an airy texture and spicy kick.
• Tatsutage Fried Chicken: A Japanese-inspired fried chicken recipe that uses sparkling water – or beer – for a bubbly lift.
• Mini Beer and Sausage Corn Dogs: State fair food elevated with beer-battered corn dogs and pieces of bratwurst or kielbasa.