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On The Beer

mark wood

by Mark Wood

Beer Batter

Now that I’m famous for the ‘Rhubeerb’ recipe, it’s time to cast another gem. Oh yeah, people are stopping me on the street, slapping me on the back and generally grooving on the finest fermentables from Brewery Lane. My latest kick is “Beer Batter”, suitable for both deep-frying or pan-frying.

Put one cup of flour into a medium-sized mixing bowl, pour in about half a bottle of your favourite home brew and stir with a fork. Add more flour or beer until you have the consistency of pancake batter. Don’t get carried away with the adding business; the most you will need is an extra half cup of flour and the other half of your beer.

Now to jazz up the flavour a bit and give it some personality. My favorite is Cajun Seasoning from the Spice Barn. Stir in about half a teaspoon to your batter. Sprinkle with paprika before serving. Now anybody can whip up a no fuss batter for a feed of onion rings during the hockey game.

And if there’s a little bit left over, you can smear batter on your wrist and improve your golf score. (Or is that just another beer story?)

Mark is also a regular columnist with The Independent (.ca) newspaper.