This classic James Martin–style beer batter is light, crisp, and beautifully golden, perfect for fish, prawns, or vegetables. Made with cold beer and a simple flour base, it delivers a delicate crunch without heaviness. It is an easy recipe suitable for confident beginners and experienced home cooks alike, taking around 10 minutes to prepare and just a few minutes to cook.
Ingredients
For the beer batter
- 150g plain flour
- 1 tsp baking powder
- ½ tsp fine sea salt
- 200ml cold lager or ale
For frying
- Vegetable oil or sunflower oil, for deep frying
To coat the fish or vegetables
- 2 tbsp plain flour
- Fish fillets, prawns, or vegetables of choice
How to Make James Martin Beer Batter
- Prepare the oil: Heat the oil in a deep saucepan or fryer to 180°C. The oil should be hot enough that a small drop of batter sizzles immediately on contact.
- Mix the dry ingredients: Sift the flour and baking powder into a bowl, then stir in the salt.
- Add the beer: Gradually whisk in the cold beer until you have a smooth, thick batter that coats the back of a spoon.
- Prepare the coating: Lightly dust the fish or vegetables with plain flour to help the batter cling.
- Batter and fry: Dip into the batter, allowing excess to drip away, then carefully lower into the hot oil.
- Cook until crisp: Fry for 4–6 minutes, turning once, until golden and crisp. Remove with a slotted spoon.
- Drain and serve: Drain briefly on kitchen paper and serve immediately while hot.
Tips for Perfect Beer Batter
Why must the beer be cold?
Cold beer creates steam quickly in the hot oil, resulting in a lighter, crisper batter.
How thick should the batter be?
The batter should coat the food without dripping excessively. If too thick, add a splash more beer.
Can I make the batter ahead?
It is best made fresh. Letting it stand too long can reduce the light texture.
Serving Suggestions
- Serve with chunky chips and tartare sauce
- Pair with mushy peas or lemon wedges
- Use for onion rings or courgette slices
Storage
Room temperature
Beer batter is best used immediately and should not be stored once mixed.
Refrigerator
Fried items can be kept for up to 24 hours, though the coating will soften.
Freezing
Freezing is not recommended, as the batter loses its crispness when reheated.
Nutrition
- Calories: 180 kcal
- Carbohydrates: 22g
- Protein: 4g
- Fat: 8g
- Saturated Fat: 1g
- Sodium: 220mg
Nutrition values are estimates and may vary depending on ingredients used.
FAQs
Can I use sparkling water instead of beer?
Yes, sparkling water works well and creates a light batter without alcohol.
Which beer is best for batter?
A light lager or pale ale gives flavour without overpowering the coating.
Why is my batter not crispy?
The oil may not be hot enough or the batter may be too thick.
Can this batter be used for vegetables?
Yes, it is excellent for onion rings, courgettes, and cauliflower.
James Martin Beer Batter
Course: MainCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesLight, crisp beer batter inspired by James Martin, ideal for fish, seafood, and vegetables.
Ingredients
150g plain flour
1 tsp baking powder
½ tsp salt
200ml cold beer
Oil, for frying
Fish or vegetables, to coat
Directions
- Heat oil to 180°C.
- Mix flour, baking powder, and salt.
- Whisk in cold beer until smooth.
- Dust food with flour, dip in batter.
- Fry until golden and crisp.
Notes
- Always use cold beer for best results.
- Do not overcrowd the pan when frying.
