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?


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
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    @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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