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I just purchased a deep fryer and have been looking at different recipes for making beer batter. I noticed that some instruct you to let the batter sit for a number of hours before using it to coat veggies, meats, etc., while others do not mention this. Does letting the batter rest make a difference in the flavor, texture, or anything else significant?

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Yes, it changes the texture. If you want it light, you need to use it quickly, as the bubbles will disappate over time.

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Does this mean that if you let the mixture rest for a few hours you will end up with a thicker/denser breading? Does one or the other result in a crispier coating? –  Brando Apr 14 '13 at 22:33
    
@Brando : It'll be denser, but not necessarily thicker by waiting. If you want a thicker coating, you're better off using a little less liquid so that it's a more viscous batter. And it'll be crisper if you use it quickly. –  Joe Apr 15 '13 at 0:26

Probably use it quickly, I would think...

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SmartCookie, welcome to the site. Your answer lacks an explanation as to why that would be so. Please edit your answer. –  BaffledCook Apr 16 '13 at 14:37

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