James Martin Beer Batter is the definition of the perfect British fish and chip shop experience at home. It is made with a precise blend of flours and ice-cold lager, creating a protective carapace around the fish that puffs up instantly when it hits the hot oil. The brilliance of this recipe (and James’s signature twist) is the addition of cornflour and the strict temperature control of the liquid, ensuring the batter turns out shatteringly crisp, golden, and airy rather than heavy or soggy.
Try More Recipes:
Why You Will Love This Beer Batter Recipe:
- The “Shatter” Texture: The combination of self-raising flour and cornflour creates a batter that is incredibly light but stays crunchy for ages.
- No Greasiness: Because the batter puffs up so quickly, it seals the fish immediately, preventing oil from soaking into the meat.
- Versatile: While designed for Cod or Haddock, this batter works perfectly for onion rings, sausages, or even halloumi cheese.
- Pantry Staples: You likely already have the ingredients in your cupboard—you just need a cold beer.
James Martin Beer Batter Ingredients
The Dry Mix:
- 200g Self-raising flour
- 50g Cornflour (Cornstarch)
- Pinch of sea salt
- Pinch of turmeric (optional)
The Wet Mix:
- 300ml Lager or Beer: It must be ice cold.
For Frying:
- Vegetable or Sunflower oil
- Extra plain flour
How To Make James Martin Beer Batter
- Heat the Oil: Preheat your deep fat fryer or a large, heavy-based pan of oil to 190°C (375°F). Getting the temperature right is crucial so the batter doesn’t absorb grease.
- Prep the Fish: Pat your fish fillets completely dry with kitchen paper. Season them with salt, then dust them lightly in the extra plain flour, shaking off any excess. (This helps the batter stick).
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the self-raising flour, cornflour, salt, and turmeric (if using).
- Add the Fizz: Just before you are ready to cook, slowly pour in the ice-cold beer while whisking gently.
- Texture Check: Stop whisking as soon as the batter comes together. It should be the consistency of double cream. Do not overmix; if you knock all the bubbles out, the batter will be heavy. A few small lumps are fine.
- Coat: Holding a fish fillet by the tail end, dip it into the batter, ensuring it is completely coated. Let the excess drip off for one second.
- Fry: Carefully lower the fish into the hot oil (lay it away from you to avoid splashes). Fry for 4 to 6 minutes (depending on thickness) until the batter is a deep golden brown and crisp.
- Drain: Remove with a slotted spoon and drain on wire rack or kitchen paper.
Recipe Tips
- Ice Cold is Key: Keep your beer in the fridge (or even the freezer for 10 mins) until the very last second. The thermal shock of cold batter hitting hot oil creates the crispest texture.
- Don’t Overcrowd: Fry only 1 or 2 pieces at a time. If you add too much cold food, the oil temperature drops, and the batter becomes soggy.
- The Flour Dusting: Never skip dusting the fish in plain flour first. Wet fish is slippery; the flour acts as the “glue” that holds the batter on.
- Maintain Heat: If doing multiple batches, let the oil return to 190°C between fries.
What To Serve With Beer Batter?
To get the full British ‘chippy’ experience, serve this crispy fish with traditional mushy peas and a side of thick-cut, double-cooked chips (fries). The rich, deep-fried batter needs acidity to balance it, so generous wedges of lemon and a zesty homemade tartare sauce (made with mayonnaise, capers, and gherkins) are essential. For a true comfort food feast, add a slice of soft, buttered white bread to make a fish sandwich.
James Martin's Saturday Morning
Get the ultimate collection of 100+ comfort food recipes while it's 50% OFF.
Check Price: £12.50 »How To Store Leftovers Beer Batter?
- Refrigerator: You can store unused batter in an airtight container in the fridge for up to 24 hours. However, be aware that the beer will lose its carbonation, meaning the batter will be heavier and less crispy when you use it the next day.
- Reviving It: To help fluff it back up after storing, whisk in a splash of fresh sparkling water or a pinch of baking powder just before frying.
- Freezing: Do not freeze the wet batter liquid; the texture will be ruined upon thawing.
Better Option: Instead of storing the liquid, use the leftover batter immediately to fry onion rings, mushrooms, or vegetable scraps, then freeze the cooked items to reheat later.
How To Reheat Leftovers Beer Batter?
Avoid the Microwave: Never microwave battered food. It will turn the crispy coating soft, rubbery, and soggy instantly.
- Air Fryer (Best Method): Preheat to 190°C (375°F). Place the fish (or onion rings) in a single layer and cook for 3 to 5 minutes. This is the best way to restore the “shatter” crunch without drying out the meat.
- Oven: Preheat to 200°C (400°F). Place the fried items on a wire rack set over a baking sheet (this prevents the bottom from getting soggy). Bake for 10 to 15 minutes until sizzling and crisp.
FAQs
Yes, substitute the beer with sparkling water (club soda). You will lose the malty flavor, but the carbonation will still provide the necessary lift for a light, crispy texture.
This usually happens because the oil temperature dropped too low. Ensure your oil is at 190°C (375°F) before frying, and don’t overcrowd the pan, as adding too much cold food cools the oil instantly.
James recommends a crisp, cold Lager for a light, golden color. If you prefer a darker, more savory crust, use an Amber Ale or IPA, but ensure it is ice-cold before mixing.
More Recipes:
Beer Batter Nutrition Facts
- Calories: ~280 kcal
- Total Fat: 12g (absorbed)
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 200mg
- Total Carbohydrate: 35g
- Protein: 5g
James Martin Beer Batter
Course: Main, Lunch, DinnerCuisine: British, AmericanDifficulty: Easy4
servings5
minutes5
minutes280
kcalJames Martin Beer Batter creates the ultimate light and crispy coating for fish. Made with ice-cold lager and a mix of flours for a shatteringly crisp texture. The secret to chip-shop quality fish at home.
Ingredients
- The Dry Mix:
200g Self-raising flour
50g Cornflour (Cornstarch)
Pinch of sea salt
Pinch of turmeric (optional)
- The Wet Mix:
300ml Lager or Beer: It must be ice cold.
- For Frying:
Vegetable or Sunflower oil
Extra plain flour
Directions
- Heat the Oil: Preheat your deep fat fryer or a large, heavy-based pan of oil to 190°C (375°F). Getting the temperature right is crucial so the batter doesn’t absorb grease.
- Prep the Fish: Pat your fish fillets completely dry with kitchen paper. Season them with salt, then dust them lightly in the extra plain flour, shaking off any excess. (This helps the batter stick).
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the self-raising flour, cornflour, salt, and turmeric (if using).
- Add the Fizz: Just before you are ready to cook, slowly pour in the ice-cold beer while whisking gently.
- Texture Check: Stop whisking as soon as the batter comes together. It should be the consistency of double cream. Do not overmix; if you knock all the bubbles out, the batter will be heavy. A few small lumps are fine.
- Coat: Holding a fish fillet by the tail end, dip it into the batter, ensuring it is completely coated. Let the excess drip off for one second.
- Fry: Carefully lower the fish into the hot oil (lay it away from you to avoid splashes). Fry for 4 to 6 minutes (depending on thickness) until the batter is a deep golden brown and crisp.
- Drain: Remove with a slotted spoon and drain on wire rack or kitchen paper.
Notes
- Ice Cold is Key: Keep your beer in the fridge (or even the freezer for 10 mins) until the very last second. The thermal shock of cold batter hitting hot oil creates the crispest texture.
Don’t Overcrowd: Fry only 1 or 2 pieces at a time. If you add too much cold food, the oil temperature drops, and the batter becomes soggy.
The Flour Dusting: Never skip dusting the fish in plain flour first. Wet fish is slippery; the flour acts as the “glue” that holds the batter on.
Maintain Heat: If doing multiple batches, let the oil return to 190°C between fries.
