"We talked to Allie Hagerty, food blogger of Seasoned and Salted and One Bowl Bakery, about how she makes sure her beer batter delivers the crispiest bite. "A blend works best, I usually do about 70% all-purpose flour and 30% rice flour (or cornstarch)," she says. The secret lies in how rice flour differs from wheat flour. "Lower gluten gives you a lighter bite," Hagerty explains. "Plus you get a nice, crackly crust! The fish will also stay crisp longer after frying.""
"Gluten absorbs more moisture and fat than rice flour and cornstarch, which can weigh a batter down if you use only wheat flour. By following Hagerty's 70/30 ratio, you're ensuring a much lighter result. You still need some protein in the flour so the batter forms and sticks, but adding rice flour strikes the perfect balance between texture and function."
Use a blend of flours—approximately 70% all-purpose and 30% rice flour or cornstarch—to produce a lighter, crackly beer batter that stays crisp longer. Rice flour’s lower gluten content absorbs less moisture and fat than wheat flour, preventing a heavy, doughy coating while still allowing enough protein for the batter to form and adhere. Maintain a cold, bubbly beer and keep the batter chilled to promote crispness. Avoid overmixing; a few lumps are acceptable. If the batter thickens, loosen it with a splash of beer before frying.
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