BEER BATTERED FISH
This is a great beer batter fish recipe, and is very easy to do. We often fish all day with friends, and then cook the fish afterwards out on deck. Yummy and great!
Provided by Chef Sunshine
Categories Lunch/Snacks
Time 20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a deep fryer to 365 degrees F (185 degrees C).
- Rinse fish, pat dry, and season with salt and pepper.
- Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients.
- Gradually mix in one beer until a thin batter is formed.
- You should be able to see the fish through the batter after it has been dipped.
- Dip fish fillets into the batter, then drop one at a time into hot oil.
- Fry fish, turning once, until both sides are golden brown.
- Drain on paper towels, and serve warm.
Nutrition Facts : Calories 2120.1, Fat 219.8, SaturatedFat 28.6, Cholesterol 72.4, Sodium 656.8, Carbohydrate 16.6, Fiber 1.4, Sugar 0.3, Protein 23.7
BEER BATTERED OVEN FRIED FISH
Make and share this Beer Battered Oven Fried Fish recipe from Food.com.
Provided by Vino Girl
Categories Catfish
Time 36m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F.
- Coat the bottom of a jelly roll or baking pan with vegetable oil.
- Combine flour, pepper, and garlic salt in a large bowl.
- Add beer and stir well.
- Beat egg whites until stiff peaks form.
- Gently fold egg whites into flour mixture.
- Combine breadcrumbs and parsley in a shallow dish.
- Dip one fish strip into the flour mixture and then dredge in the breadcrumb mixture. Place on the prepared baking sheet.
- Repeat with the remaining fish strips.
- Lightly coat strips with cooking spray.
- Bake in preheated oven for 15 minutes or until the fish flakes easily with a fork.
- Remove from oven.
- Preheat broiler.
- Broil the fish strips 1 minute or until tops are lightly browned.
Nutrition Facts : Calories 397.4, Fat 8.5, SaturatedFat 1.3, Cholesterol 114.3, Sodium 260.6, Carbohydrate 36.2, Fiber 1.8, Sugar 1.1, Protein 38.6
BEER-BATTERED FISH AND CHIPS
Our take on this classic British pub grub is just right. Rice flour, baking powder and beer in the batter keep the breading light and crisp, and making your own "chips" is definitely worth it. The double-frying method at two different oil temperatures ensures that the potatoes are perfectly golden and never soggy.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Set a colander in a large bowl of ice water. Slice the potatoes lengthwise 1/4 inch thick, then stack the slices and cut into 1/4-inch-thick sticks, adding them to the ice water as you work. Refrigerate 30 minutes or up to 1 hour. Lift the colander out of the ice water, rinse the potatoes well and pat very dry.
- Preheat the oven to 350 degrees F. Heat 4 inches vegetable oil in a large Dutch oven until a deep-fry thermometer registers 280 degrees F. Add half of the potatoes; fry until tender but still colorless, about 5 minutes. Remove with a slotted spoon to a paper towel-lined plate. Repeat with the remaining potatoes. Increase the oil temperature to 365 degrees F.
- Whisk 3/4 cup all-purpose flour, the rice flour, baking powder, 1 teaspoon salt and the cayenne in a large bowl. Whisk in the beer until mostly smooth. Let sit 5 minutes to thicken.
- Set a wire rack on a rimmed baking sheet. Season the fish with salt. Working in two batches, dredge the fish in the remaining 1/2 cup all-purpose flour, then dip in the beer batter, letting the excess drip off. Fry until crisp and golden brown, about 4 minutes. Transfer to the rack; sprinkle with salt. Keep warm in the oven.
- Increase the oil temperature to 380 degrees F. Working in two batches, fry the potatoes again until crisp and golden brown, about 2 minutes. Drain on a paper towel-lined plate and season with salt. Serve the fish and chips with malt vinegar and lemon wedges.
BEER BATTER FOR FISH
Steps:
- In a medium bowl, stir together flour, baking powder, baking soda, and cornstarch.
- In a large bowl, beat together eggs and milk. Mix in beer. Stir in flour mixture. Season with salt, black pepper, and garlic powder.
- In an electric deep fryer or a heavy saucepan, heat oil to 375 degrees F (190 degrees C).
- Coat fish in batter, and submerge in hot oil. Fry until golden brown, about 4 to 5 minutes. Serve.
Nutrition Facts : Calories 772.1 calories, Carbohydrate 74.8 g, Cholesterol 142.2 mg, Fat 41.5 g, Fiber 10.9 g, Protein 28.9 g, SaturatedFat 6.7 g, Sodium 491.7 mg, Sugar 3.7 g
WISCONSIN BEER BATTERED FRIED FISH
Make and share this Wisconsin Beer Battered Fried Fish recipe from Food.com.
Provided by Rinshinomori
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put flour, seasoning salt, garlic powder and paprika into a large bowl and whisk to combine.
- Add beer and 1/4 cup water and whisk to make a smooth batter.
- Pour the oil into a large heavy pot to a depth of 2" and heat over medium high heat until temperature registers 350 F on a deep fry thermometer.
- Working in batches, dust the fish with cornstarch lightly, dip the fish into the batter, shaking off some of the excess, and fry, turning occasionally, until cooked through and deep golden brown, about 5 minutes. Transfer the fried fish to a rack to drain.
CRISPY BEER BATTERED FISH
Recipe video above. This makes a light, crispy fish batter like you've never had before! Stays crispy for a good 15 - 20 min, though my fish disappears long before that.The yeast and carbonation in beer makes the batter puffy just like you get at good fish 'n chip shops. Meanwhile the rice flour + shock of ice cold batter hitting the hot oil makes it super crispy. Normal wheat flour doesn't cut it - the batter goes soggy within minutes!You can't taste the beer at all, and the alcohol gets cooked out. Crispy Seasoned Chips pictured - recipe coming soon. Cooks WITH the fish - handy!
Provided by Nagi
Categories Mains
Number Of Ingredients 11
Steps:
- Dry & cut fish: Pat fish dry using paper towels or a tea towel. Cut into 7 x 3cm / 3 x 1¼" batons, or larger fillets if you prefer. If you have very thick fillets, cut in half horizontally (Note 1)
- Dusting bowl: Place ¼ cup rice flour in a shallow bowl.
- Heat oil: Heat 6cm / 2" - 3" oil in a large heavy based pot over medium high heat to 190°C/375°F.
- Salt & dust: While oil is heating, sprinkle 3 or 4 pieces of fish with a pinch of salt, then coat in rice flour and shake off excess. You can leave them like this for up to 10 minutes.
- Cold batter: Just before cooking, whisk together the flour, rice flour, baking powder and salt. Add very cold beer into the batter and whisk just until incorporated evenly into the flour. Do not over-mix, do not worry about flour lumps (Note 4). It should be a fairly thin batter but fully coat the back of a spoon. If too thick, add beer 1 tsp at a time.
- Dredge fish: Dunk a piece of fish in the batter, the let the excess drip off very briefly.
- Fry 3 minutes: Carefully lower into oil, dropping it in away from you, one piece at a time. Don't crowd the pot; fry in batches. Fry for 3 minutes, flipping after about 2 minutes, until deep golden.
- Drain: Drain on paper towels. Repeat with remaining fish. Serve hot! However it will stay crisp for 15 - 20 minutes. (Note 5 for larger batch cooking).
- Serve with Tartare Sauce, lemon wedges and a leafy green salad on the side dressed with a classic vinaigrette. Easy single-fry-ultra-crunchy chips coming soon! In the meantime, use oven baked wedges!
Nutrition Facts : Calories 322 kcal, Carbohydrate 11 g, Protein 28 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 65 mg, Sodium 112 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CRUNCHY BATTER FRIED FISH (NO BEER)
I had great reviews with my other fish recipe recipe #104409. But I'm always striving to improve. I did some experimenting, and this fish batter is great! Serve it with recipe #104661, fries and coleslaw. Or make it into a fish sandwich with tartar sauce and lettuce on a bun. Either way, it's delish!
Provided by BETHANY T.
Categories Healthy
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix together 1 cup flour, 1/4 cup cornstarch, baking powder and salt in a bowl.
- Stir in enough club soda to make a batter about the consistency of thin pancake batter. You don't want it too thick, just thick enough to nicely coat a spoon.
- Season the batter to taste if desired with seasoning of your choice. I suggest Old Bay, Lemon Pepper seasoning, or seasoned salt. set aside.
- In another bowl, mix together remaining 1/4 cup flour and 1/4 cup cornstarch.
- Heat oil in a deep pan to 375°F Use a candy thermometer if you need to. Oil in pan should be about 3" to 4" deep.
- Cut fish into portion sizes and remove any pin bones, and pat dry.
- Dredge the fish in the dry flour/cornstarch mixture. Shake off any excess.This allows the batter to stick to the fish.
- Dip dredged fish into batter allowing any excess to drip off before carefully adding the fish to the hot oil.
- Cook the fish one or two pieces at a time until golden brown.
- Drain on paper towels or better yet, on a cake cooling rack set up over paper towels.
- Serve while hot.
BEER BATTER FISH MADE GREAT
Steps:
- Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with salt and pepper.
- Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.
- Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.
Nutrition Facts : Calories 447.5 calories, Carbohydrate 22.6 g, Cholesterol 67.5 mg, Fat 30.2 g, Fiber 1.6 g, Protein 18.8 g, SaturatedFat 4.5 g, Sodium 675 mg, Sugar 1.4 g
AIR FRIED BEER BATTERED FISH
Beer Battered Fish and Chips is an all-time favorite British meal. Though it is usually deep-fried, now you can make it with less guilt by air-frying your beer battered cod. So easy and tasty - perfect with some air fried chips and malt vinegar.
Provided by Anne Symes
Categories Entrées
Time 42m
Number Of Ingredients 12
Steps:
- Combine the 1 cup of flour, cornstarch and baking soda in a large bowl. Add the beer and egg and stir until smooth. Cover the bowl of batter with plastic wrap and refrigerate for at least 20 minutes.
- Combine the ¾ cup of flour, paprika, salt, black pepper and cayenne pepper in a shallow dredging pan.
- Make sure your pieces of fish are at least 1 to 1½ inches thick so they don't dry out in the air fryer. Pat the cod fish fillets dry with a paper towel. Dip the fish into the batter, coating all sides. Let the excess batter drip off and then coat each fillet with the seasoned flour. Sprinkle any leftover flour on the fish fillets and pat gently to adhere the flour to the batter.
- Pre-heat the air fryer to 390°F.
- Generously spritz both sides of the coated fish filets with vegetable oil and place them in the air fryer basket. Air-fry for 12 minutes at 390ºF. Spritz with more oil during the cooking process if there are any dry spots on the coating.
- Serve immediately with lemon wedges, malt vinegar and tartar sauce. It's perfect with some air-fried French fries and coleslaw too!
Nutrition Facts : ServingSize 1 fillet, Calories 389 kcal, Carbohydrate 47 g, Protein 38 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 114 mg, Sodium 829 mg, Fiber 2 g, Sugar 1 g
GOLDEN BEER-BATTERED FISH WITH CHIPS
Cooking cod, hake or haddock in a super-crispy batter made from sparkling water steams the fish so it's really moist
Provided by Good Food team
Categories Main course, Main course
Time 1h25m
Number Of Ingredients 22
Steps:
- Combine the flour, cornflour, baking powder and turmeric in a large bowl, season, then spoon 1 tbsp onto a plate and set aside. Gradually pour the beer and water into the bowl, stirring with a wooden spoon until you have a smooth, lump-free batter. Leave to rest for 30 mins while you prepare the chips.
- Heat oven to 200C/fan 180C/gas 6. Boil a large pan of water, then add the chipped potatoes and boil for 2-3 mins until the outsides are just tender but not soft. drain well, then tip onto a large baking tray with the flour, oil and some salt. Gently toss together until all the potatoes are evenly coated and the flour is no longer dusty. Roast for 30 mins, turning occasionally, until the chips are golden and crisp.
- To cook the fish, heat the 1 litre oil in a deep saucepan until a drop of batter sizzles and crisps up straight away. Pat the fish dry with kitchen paper, then toss it in the reserved turmeric flour mix. Shake off any excess, then dip into the batter. Carefully lower each fillet into the hot oil and fry for 6-8 mins - depending on the thickness of the fish - until golden and crisp. Using a large slotted spoon, lift out the fish, drain on kitchen paper, then sprinkle with salt. Serve with the hot chips and Homemade tomato sauce (see 'goes well with').
- Combine the flour, cornflour, baking powder and turmeric in a large bowl, season, then spoon 1 tbsp onto a plate and set aside. Gradually pour the beer and water into the bowl, stirring with a wooden spoon until you have a smooth, lump-free batter. Leave to rest for 30 mins while you prepare the chips.
- Heat oven to 200C/fan 180C/gas 6. Boil a large pan of water, then add the chipped potatoes and boil for 2-3 mins until the outsides are just tender but not soft. drain well, then tip onto a large baking tray with the flour, oil and some salt. Gently toss together until all the potatoes are evenly coated and the flour is no longer dusty. Roast for 30 mins, turning occasionally, until the chips are golden and crisp.
- To cook the fish, heat the 1 litre oil in a deep saucepan until a drop of batter sizzles and crisps up straight away. Pat the fish dry with kitchen paper, then toss it in the reserved turmeric flour mix. Shake off any excess, then dip into the batter. Carefully lower each fillet into the hot oil and fry for 6-8 mins - depending on the thickness of the fish - until golden and crisp. Using a large slotted spoon, lift out the fish, drain on kitchen paper, then sprinkle with salt. Serve with the hot chips and Homemade tomato sauce (see 'goes well with').
Nutrition Facts : Calories 1040 calories, Fat 43 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 120 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 49 grams protein, Sodium 1.16 milligram of sodium
CLASSIC BEER BATTER RECIPE FOR DEEP-FRYING
This classic beer batter is perfect for deep frying a variety of foods, from onion rings to fish to chicken strips. Get crispy results every time.
Provided by Danilo Alfaro
Categories Ingredient
Time 5m
Yield 8
Number Of Ingredients 6
Steps:
- Gather the ingredients.
- Combine the egg and beer in a large bowl.
- In a separate bowl, combine the flour, salt, and paprika.
- Add the seasoned flour to the beer mixture and gently poke at it with a fork until you have a loose, floppy batter with plenty of lumps. Don't stir, whisk, or mix.
- Once the batter is together, dredge and dip the onions right away and add to a pot of hot oil to fry.
- Serve hot and enjoy.
Nutrition Facts : Calories 84 kcal, Carbohydrate 15 g, Cholesterol 23 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, Sodium 77 mg, Sugar 0 g, Fat 1 g, ServingSize 8 servings, UnsaturatedFat 0 g
BEER BATTERED FRIED FISH TACOS
Steps:
- For the beer batter: In large bowl add half the beer. Add yeast, then stir to dissolve. With a whisk, slowly add the flour. Add more beer as needed to make a thin batter. Add salt. Place bowl in a warm spot. It will get foamy and rise in volume. Let rest and rise for about 2 hours.
- Remove and discard top skin if one forms. Batter is now ready to use.
- For the black beans: In large pot, add black beans, onion, tomato and water to cover. Bring to a boil, then reduce heat to a simmer.
- Remove tomato from pot. Once cool enough to handle, remove skin and discard. Rough chop tomato and add back to beans.
- Allow beans to simmer until tender, about 2 hours. Remove onion and discard. Season with cumin, coriander and salt to taste. Keep beans hot until ready to serve.
- For the miso aioli: In a food processor add miso pastes, hot sauce, soy sauce, scallions, lime juice and egg. Blend until smooth. With machine running, slowly drizzle oil in until all is incorporated.
- For the charred jalapeno and cucumber salsa: Place jalapeno on a hot grill and cook, turning occasionally, until skin is charred and black. Remove from heat. Set aside until cool enough to handle, then peel and remove seeds. Dice finely.
- Combine jalapeno, cilantro, cucumber and shallots in a bowl. Add vinaigrette, then mix. Taste and add salt or lime juice if needed. Set aside.
- For the tacos: Fill up a fryer or very large pot with rice bran oil and heat to 350 degrees F.
- Warm tortillas over the burners on the stovetop. Set aside.
- Place fish in the flour and toss to coat. Remove excess flour.
- Add floured fish to beer batter using tongs. Remove from batter, allowing excess to drip off.
- Using tongs, carefully place battered fish into hot oil. Wait a couple seconds before releasing fish into oil to prevent it from sinking and sticking to bottom.
- Fry until golden brown and cooked through, 4 to 5 minutes.
- Remove from oil and set on a paper towel-lined plate or tray. Season with salt.
- On warm tortillas, spoon 2 tablespoons hot black beans. Place cooked fish on beans. Place 1 slice avocado on top. Spoon 1 tablespoon aioli on fish and avocado. Add 1 tablespoon salsa.
- Garnish with cilantro leaves and a sprinkle of furikake.
BEER-BATTERED FISH
Steps:
- For the batter, mix the cornflour, plain flour and salt together in a large bowl. Make a well in the centre of the mixture and whisk in the ale and vinegar. Beat with a large metal whisk to make a smooth batter with the consistency of double cream.
- For the fish, heat a deep, heavy-bottomed saucepan half-full of the sunflower oil to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Alternatively, use an electric deep fat fryer heated to 180C.
- Put the flour into a large, strong polythene food bag and season with the salt. Add the fish fillets, one at a time, and shake until coated in the seasoned flour.
- When the oil has reached the right temperature, stir the batter well. Dip one floured fish fillet into the batter until thoroughly coated. Lift the fish out with a pair of tongs and gently lower into the hot oil. Watch out for splashes as the oil will be extremely hot.
- Repeat the process with a second fish fillet and cook with the first for 5-6 minutes (depending on the thickness of the fillets) or until golden-brown and crisp. It's important that the batter doesn't brown too quickly before the fish is cooked. Remove from the pan using a slotted spoon and transfer to a plate lined with kitchen paper to absorb any excess oil.
- Reheat the oil and cook the remaining two pieces of fish in exactly the same way. Serve with freshly cooked chips.
BEER BATTERED COD
Steps:
- Preheat oil in a deep-fryer or a Dutch oven to about 360 to 375 degrees F.
- Add the first 5 ingredients in a bowl and mix until combined. Dip cod into the batter and allow any excess batter to drip off prior to adding to the preheated oil. Fry the fish until browned on both sides. Once browned, remove to a paper-towel lined plate and season with salt, to taste.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William Morrow, 1993.
BEER-BATTERED FISH AND CHIPS
Here's my twist on classic fish and chips. The challenge of making a batch of this pub favorite is timing it so both elements (fish and potatoes) get out hot on the plate without the cook having to set up two fryers. My trick is to blanch the chips in boiling water to precook them, then fry and hold the chips in a warm oven while I fry the fish.
Provided by Jet Tila
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 250 degrees F.
- For the chips: Fill a 6- to 8-quart Dutch oven with oil to a depth of about 5 inches. Heat to 365 degrees F on a deep-fry thermometer.
- Cut the potatoes in half lengthwise, then cut each half into thirds lengthwise, making wide strips. Place the potatoes in a medium saucepan with enough cold water to cover by about 1 inch. Salt the water generously and bring to a boil over high heat. Reduce the heat and simmer for about 5 minutes. Drain the potatoes and transfer them to a sheet pan lined with paper towels to dry for about 10 minutes. Once the potatoes are very dry, working in 2 batches, gently transfer them to the oil and fry until golden brown and crispy, 3 to 6 minutes.
- Transfer the chips to a rack set over a baking sheet and sprinkle immediately with 1 to 2 teaspoons salt. Keep warm in the oven while you fry the fish. (You can also reheat them with a quick second fry while fish is cooling slightly.)
- For the fish: Place the fillets on a small baking sheet or large plate, blot dry with paper towels and sprinkle on all sides with 1 teaspoon salt and 1/2 teaspoon pepper. Move the fish to one side and place 1/2 cup of flour on the other side (this flour is for dusting the fish just before dipping it in batter). Season the flour with a pinch of salt and a few grinds of pepper.
- To make the batter, place the remaining 1 cup flour, garlic powder, paprika, baking powder, a pinch of salt and a few grinds of pepper in a medium bowl. Stir together with a fork until combined. When ready to fry, pour in the beer and whisk until smooth. The batter should be the consistency of fairly thin pancake batter.
- Dredge the fish on all sides in the flour on the baking sheet. Shake off any excess. Working in 2 batches, coat one fillet at time in the batter, letting excess drip back into the bowl. Gently lower the fillet into the hot oil. Repeat with the remaining fillets. Fry until GBD (golden brown and delicious), 4 to 6 minutes, turning over midway through cooking.
- Drain the fillets on a rack set over a sheet pan. Serve immediately with the chips. Classic condiments to serve alongside include malt vinegar, tartar sauce or HP Sauce.
FLORIDA-INSPIRED FRIED FISH SANDWICH
Provided by Geoffrey Zakarian
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the slaw: In a medium mixing bowl, combine the mayonnaise, scallions, buttermilk, capers, vinegar, lemon juice, Fresno chile, green and red cabbages and plenty of salt and pepper. Allow to sit in the refrigerator while you prepare the other ingredients.
- For the fish: Sprinkle a generous amount of salt and pepper on a plate. Place the fish on the plate and turn several times to coat all over. Set aside.
- Pour 2 inches of oil in a large skillet with high sides. Heat to 350 degrees F over medium-high heat.
- In medium bowl, add the turmeric, 1 cup of the flour, salt to taste and enough beer so that the batter is the consistency of thick pancake batter. Whisk until smooth. In a baking dish, put the remaining flour. Add the fish to the flour and coat all over. Working with one piece of fish at a time, shake off any excess flour, then add to the batter. Coat well, allowing any excess batter to drip off.
- Add the fish to the oil and fry, flipping about halfway through, until both sides are golden, 4 to 6 minutes total depending on the thickness of your fish. Adjust the heat as necessary during cooking. Transfer the fish to a paper towel-lined plate as done and season with salt.
- Top each bottom bun with slaw, then with a piece of fish and then with more slaw. Top with the top buns. Serve.
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BEER BATTERED FRIED FISH (FISH & CHIPS RECIPE) - SUGAR …
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5/5 (2)Total Time 1 hr 25 minsCategory Dinner, Main CourseCalories 352 per serving
- In a large bowl, mix together 1⅓ cup of the flour, ½ teaspoon salt, baking powder, and the turmeric.
- Add the beer and mix with a wooden spoon or a spatula. The batter should be the consistency of a pancake batter. Cover and chill in the refrigerator for 60 minutes.
- When the batter is ready, heat the oil in a deep fryer to 300-320°F. The oil is hot enough when you add a bit of the batter and it starts bubbling immediately.
- Cut the fish into even pieces, if not already, and pat dry with a paper towel and sprinkle both sides generously with salt and pepper.
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- Whisk together flour, sugar & salt in large bowl. Whisk in beer and hot sauce. Dip fish in batter, allowing excess batter to drip off.
- Gently lower fish into hot oil using fork. Make sure you dip in oil slowly so fish does not go to the bottom.
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4.8/5 (27)Total Time 35 minsCategory DinnerCalories 364 per serving
- Mix the flour with the garlic powder and paprika, then add in the egg mixing well before whisking in the beer slowly.
- Dip the fish into the batter then carefully into the oil frying until golden brown then remove to a wire rack (not paper towels or newspapers, it will steam).
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- In a large bowl, cover the potatoes with water; let soak for 1 hour. Drain the potatoes and pat dry thoroughly with paper towels.
- Set a rack over a rimmed baking sheet. In a large, wide pot, heat 2 inches of oil to 330°. Add the potatoes and fry until tender, about 12 minutes. Using a long-handled wire scoop, transfer the potatoes to the rack to drain. Let cool for at least 15 minutes.
- Meanwhile, in a large bowl, whisk the 1 1/2 cups of flour with 1 1/2 teaspoons of salt. Whisk in 1 1/2 cups of the cold beer until the batter is almost smooth; it should be a little lumpy. Refrigerate for 15 minutes. Stir in the remaining 1/4 cup of beer.
- Preheat the oven to 350° and heat the oil to 375°. Add half of the potatoes and fry until crisp, 2 minutes; transfer to the rack to drain while you fry the remaining potatoes. Spread the fries on a large rimmed baking sheet.
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HOW TO MAKE CRISPY BEER BATTERED FISH AT HOME | KITCHN
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