How to make beer batter
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Whether it's battered fish from the local chippie or delicate Japanese tempura - there's plenty you can do with a basic recipe. Paul Heatcote shows us how to make the ultimate batter...

Simple, affordable and delicious, a well-made batter scores on every count. The best ones, when fried, are light, non-greasy and crisp-textured.

Batters aren't tailor-made just for fish fillets - try dipping vegetables and even bunches of herbs in it before frying...
Why use batters?

Why use batters?

A batter is especially good at protecting delicate foods from the intense heat of hot oil. Make sure the oil is at the right temperature before frying - too hot and the batter will scorch; too cold and it'll become oily. Watch the video to find out more...
 

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