The beer batter around the flaky, tender white fish is crunchy but not too heavy. The fish is so good that you could eat it with fries or a salad, but everything tastes better in a sandwich. This fried fish sandwich doesn’t have the typical British fish-and-chips flavors. Instead, it has Middle Eastern-style toppings: a thick, garlicky tahini sauce with a lot of lemon and a sticky, sweet, and warmly spiced harissa tomato jam. Â.
If you want to deep fry fish in beer batter, firm white fish like cod, halibut, haddock, or tilapia are the best!
You could use any beer for the batter, but I wouldn’t use a porter or stout because they are too dark and thick. Instead, pick a light beer that you like the taste of. Try cooking with another carbonated drink instead of beer if you don’t want to. I’ve even made this recipe successfully with a can of Sprite. Â.
Brioche buns are my favorite sandwich buns to use for these sandwiches. I’ve had no trouble finding a good brioche bun in stores, though they do cost more than a regular hamburger bun. These brioche bun recipes from King Arthur Baking and this light brioche bun recipe from New York Times Cooking have both worked for me. If you want to make the buns yourself, you can make a lot of them and freeze them ahead of time, which makes the project less daunting.
You’ve just finished frying up a batch of beer battered fish and still have some leftover batter that would be a shame to waste. Now what? As tempting as it may be to simply pour it down the drain that leftover beer batter is actually a versatile ingredient just waiting to be transformed into more tasty treats.
With just a little creativity, you can reuse leftover beer batter to make everything from fried veggies and seafood to desserts and breads Read on for plenty of ideas and recipes to put that extra batter to delicious use rather than dumping it out
Tips for Storing and Freezing Leftover Beer Batter
Before jumping into recipes, let’s cover how to properly store beer batter to maximize freshness and shelf life.
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Place leftover batter in an airtight container or zip top bag. Remove as much air as possible.
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Store in the refrigerator for 2-3 days until ready to reuse.
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For longer storage, portion batter into freezer bags or containers, removing air.
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Frozen beer batter keeps for 1-2 months. Defrost in the refrigerator before using again.
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Add a few ice cubes to the batter container to help keep it chilled for same day use.
Proper storage is key for saving that beer batter! Now let’s look at all the possibilities for enjoying this homemade batter surplus.
Fry Up More Fish and Seafood
Naturally, leftover beer batter is ideal for frying up more fish fillets, shrimp, oysters, calamari or other seafood. You can use the same type of seafood or switch it up – versatile beer batter pairs well with just about anything from the sea breaded and fried.
Beer batter helps form a light, crispy coating on seafood as it fries. Breading fish or shrimp in that leftover batter and then frying until golden brown is one of the easiest reuse ideas out there.
Make Crave-Worthy Fried Vegetables
Your leftover beer batter isn’t just for seafood! Use it to make irresistibly crunchy fried veggies too. Almost any vegetable tastes amazing tossed in beer batter.
Some top choices are:
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Onion rings – beer batter helps achieve the perfect balance of crispy outside and tender onion inside.
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Zucchini – sliced into sticks or coins, zucchini fries up deliciously in leftover batter.
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Mushrooms – button or cremini mushrooms become downright addictive when coated in beer batter and fried.
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Cauliflower – florets or cauliflower steaks develop a beautiful crust when fried in batter.
With so many veggies that shine when beer battered and fried, you could host an entire fried veggie feast!
Whip Up Beer Battered Chicken
Leftover beer batter can also be the start of some finger lickin’ good fried chicken. Chicken tenders, nuggets, wings or breast meat all turn out juicy and full of flavor when coated in beer batter and fried.
The carbonation from the beer reacts to make the batter extra crispy. Toss fried chicken pieces in your favorite wing sauce or dip to complete the perfect beer battered chicken meal.
Make Sweet Desserts for a Twist
Not in the mood for savory? Use that leftover beer batter for fried desserts instead! The slight beer flavor pairs amazingly well with sweet ingredients.
Fun desserts to try with extra batter include:
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Fried ice cream – coat ice cream balls or bars in beer batter for an addictive contrast of hot and cold.
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Fruit fritters – rings of fresh apple, peach or banana fried in batter are next-level tasty.
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Churros – these cinnamon-sugar drizzled pastries become crisper and more delicious fried in beer batter.
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Beignets – transform leftover batter into these irresistible fried doughnuts topped with powdered sugar.
With a sprinkle of cinnamon or powdered sugar, beer batter can elevate even the simplest desserts into masterpieces.
Bake Up Beer Batter Bread
If you’d rather avoid the fryer entirely, leftover beer batter makes excellent quick bread too. The carbonation from the beer gives bread extra lift and lightness.
Try baking beer batter into any of these bread types:
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Beer batter banana bread – fold mashed bananas into the batter before baking.
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Beer cheese bread – add shredded cheddar or beer cheese to the batter.
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Beer batter soda bread – a tasty Irish twist!
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Beer batter corn bread – stir in corn kernels and bake in a cast iron skillet.
With a dash of extra flour or cornmeal, you can transform beer batter into all kinds of baked savory breads and sweet treats.
Reuse as Pizza Crust or Dip Base
Playing with flavors, leftover beer batter can also become pizza crust or the base for appetizer dips.
To use as a pizza crust:
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Spread batter thinly over a greased baking sheet into a crust shape.
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Bake at 450°F for 8-10 minutes until lightly browned.
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Top with sauce, cheese and favorite pizza toppings.
For a dip base:
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Spread batter evenly in a greased baking dish. Bake until firm.
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Fill the baked batter bowl with spinach artichoke dip, buffalo chicken dip or other dip recipes.
With just a little outside-the-box thinking, the possibilities are endless for that remaining beer batter!
FAQs About Leftover Beer Batter
Still have questions about reusing leftover beer batter creatively? Here are answers to some frequently asked questions:
How long does beer batter last in the fridge?
Properly stored in an airtight container, leftover beer batter will keep in the fridge for 2-3 days. For longer shelf life, portion and freeze batter.
Can you save unused beer batter?
Yes, unused beer batter can be saved by transferring it to an airtight container and refrigerating or freezing it. This prevents waste and allows you to fry up items in the batter later on.
Is it safe to reuse beer batter after dipping raw fish?
It’s best not to reuse beer batter that has already had raw fish dipped into it. The bacteria risks make it safer to simply discard used batter rather than trying to repurpose it.
Can you add more beer to leftover batter?
While you can add a splash more beer to thin out batter if needed, be careful not to over-thin it. Too much beer will throw off the ratio and make your fried foods greasy.
What’s the best way to reheat beer batter?
To reheat beer batter, place the sealed container in warm water and gently stir the batter until heated through. Microwaving can cause bubbles and an uneven consistency.
Get Creative with Leftover Beer Batter
Armed with this guide, you’ll never view leftover beer batter as waste again. With endless savory and sweet recipes to put that surplus batter to use, you can look forward to creating even more fried deliciousness and baked treats.
What will you fry up next in leftover beer batter? Let us know your favorite reuse ideas and recipes in the comments!
How to Get Beer Battered Fried Fish Crispy (And Keep it That Way).
- Get rid of as much water as you can from the fish’s skin before you dip it in the flour. Put it in the fridge for 10 to 15 minutes while you set up the batter station and heat the oil. Pat it dry with a paper towel and season it with salt and pepper. Dry the fish’s surface one more time right before you use it.
- Make sure your beer is cold. For those who have already made the batter but the oil is not yet hot, put the batter in the fridge to stay cool until the oil is ready. Â .
- Get the oil temperature right. Fish should be fried between 350F and 375F. There should be a lot of heat in the oil for the fish to come out moist. To make sure your fried fish turns out the way you want it to, use a thermometer to keep an eye on the oil temperature. Â .
- Fry your fish pieces in batches. If there are too many pieces of fish in the oil at once, the temperature will drop too much, which could make the fish soggy.
- Let air flow around the fish after it’s been fried until you’re ready to serve it. Put a cooling rack inside a sheet pan and put the fish on it as soon as it comes out of the hot oil. While the fish is still hot, season it with a lot of salt. Â .
Condiments and Toppings to Serve with Fried Fish Sandwiches
- Try a sandwich with Middle Eastern flavors, like the one I made here. I added harissa tomato jam to the sandwich to make it taste like a chopped salad, like the ones you might find in Israeli, Persian, or Palestinian food. To make the sandwich even more crunchy and fresh, you could also add shaved cucumber that has been mixed with olive oil, salt, and pepper. Also, if you miss the sour taste of tartar sauce, squeeze some lemon juice over the fish while you put the sandwiches together.
- Go for a classic British âfish and chipsâ sandwich. For fish and chips that taste more like British food, don’t use tahini sauce and tomato jam. Instead, serve these sandwiches with cabbage slaw and tartar sauce. You could serve the sandwiches with fries, but I think the brioche buns and fried batter are already a good source of carbs. Â .
- Make them quick and easy. It’s already a bit of a process to batter and deep fry fish. If you’re in a hurry or need fried fish for a quick weeknight meal, don’t make your own sauces. Instead, use shredded lettuce, sliced tomato, pickles, ketchup, mayonnaise, or store-bought tartar sauce. If you like American cheese, you could even put it on top of the fish and cheese.
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