Koji Flour Beer Batter

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This koji infused flour adds delicious complexities to the fry for the best fried fish you’ve ever tasted!




  • 140g (1 ⅛ Cup) AP Flour
  • 40g (6 Tbsp) s Koji Flour
  • 20g (2 ½ Tbsp) Crisp Coat
  • 20g (2 Tbsp) EverCrisp
  • 20g (2 Tbsp) Instant Yeast
  • 2g (½ Tsp) Sugar
  • 1g (¼ Tsp) Salt
  • 330g (1 ⅜ Cup) Beer


  •  Whisk
  •   Bowl
  •   Plastic Food Film 


Active Time: 8 Minutes Total Time: 1 – 2 Hours


~ 3 Cups of Fry Batter

  • Mix Batter

    Add the flour, yeast, sugar and salt to a bowl and whisk together until combined.
    Add beer while whisking until batter forms.
    Allow the mixture to stand for 1-2 hours in a warm environment slightly covered so that the yeast ferments.
    Once the batter has fermented after 1-2 hours, whisk lightly until smooth.
    Use the batter immediately or put it in the fridge to retard the fermentation process.
    Use The Batter within an 8 hour period.
  • Chef Note:

    The Koji flour can be excluded from the recipe by adding 20 grams to the AP flour for a total of 160 grams.
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Recipe Name
Dry Aged Koji Fried Halibut
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