Beer Batter



125 g Bakers' Magic Gluten free flour

100 g Maize starch

~3/4 tsp Salt

1 tsp Baking powder

1 Egg

330 ml Ice cold GF beer~

This amount of batter will coat a lot of fish. If you are feeding a family of 4 half the ingredients & put in ~25 g of a beaten egg. 

Egg - I have also made the batter without egg. I prefer it with egg particularly if coating fish. The egg helps the batter stick to the item to be deep fried & without the egg the batter is very crispy (as opposed to crunchy).   

~ I have used O'Brien's India Pale Ale & Premium Lager.  



Mix the dry ingredients together into a bowl.

Add in the egg & beer & stir to combine. Use a stab blender to ensure the batter has a uniform consistency (it will be gluey).

The batter can be used now or refrigerated until needed. However the batter will thicken on standing & will be at its thickest ~40 mins after making. I use it at this consistency, it really is quite "gloopy" as such some may find it a bit thick to work with. If this is the case add a little more liquid (beer or water).