Anyone got a foolproof beer batter recipe please?

[Travelcrazy]

A couple of weeks ago I cooked some beautiful cod loins that flaked really well and had a lovely flavour, the batter was rubbish though.

DH said it tasted floury and also it didn't stick very well, he reckons it should have egg in it but it wasn't in the recipe I followed.
I want to attempt it again so can anyone help with a good recipe please.
Thanks.

I used to use plain flour and mix in lager until the right consistency. Id coat the fish or chicken with flour first.
always made a crispy light batter

@justthecat thanks for your help tried it again last night and it didn't work again

OP, how are you actually cooking it? Oven? Air fryer? Deep fryer?

Could that be the issue?

The beer should be cold, and don't sift the flour or over-whisk the batter — a few lumps make a better texture.

Sprinkle of salt might take away the floury taste

Worked in catering for many years and we made our beer batter out of just beer and plain flour, just add enough until correct thickness to hold a coating. To be honest we used to just stick our fingers in it to test! Clean ones mind you! We never floured things before dipping in the batter but you need it thick enough to do that, too thin and it won't work. Hot oil and cook it for long enough, don't take it out until it's good and golden, can go into a hot oven then if needs further cooking if for chicken for example.

Like pancake batter I think it improves if made beforehand, we would make a batch that lasted days.

Don't add an egg, it will make it soft not crispy, use plain flour with no raising agent for same reason.