Crispy Beer Batter Fish Food

CRISPY BEER BATTER FISH & CHIPS

Steps:

• Whisk self-rising flour, rice flour, and baking powder together in a bowl. Freeze until ready to use.
• Pat fish as dry as possible. Cut pieces lengthwise to get eight 1-inch thick strips. Place rice flour on a plate and season with salt. Dust fish lightly with the mixture and shake off excess. Cover a plate with crinkled foil to make a quick drying rack; place fish on top.
• Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
• Pour beer into the flour mixture and whisk, adding more as needed, until batter is the consistency of thick pancake batter. Dip fish pieces into the batter to coat; lift out and let excess drip off.
• Fry fish in batches until golden brown, dunking occasionally if needed, 3 to 4 minutes. Drain on paper towels. Serve immediately.

CLASSIC BEER-BATTERED FISH AND CHIPS

Steps:

• For the chips 1. Peel the potatoes and cut into thick chips. Soak in cold water for 30 minutes.* Drain and transfer to a pot with two litres of fresh cold water and add the white vinegar. Bring to a low simmer, then reduce the heat and simmer for 20 minutes. Drain the chips and arrange on a baking tray. Dry the chips in a low oven (about 60C, fan-forced) for 30 minutes. 2. For the beer batter, combine 1 1/2 cups of flour with the beer and stir to combine to a thick batter. Don't mix the batter too much. A few lumps is fine. Rest in the fridge for at least 20 minutes. 3. Heat the oil to 200C and fry the chips in batches for three minutes each, allowing the oil to return to temperature between batches. Drain the chips on a wire rack or absorbent paper, uncovered for 20 minutes. You can freeze the chips at this point for frying later. 4. When ready to serve, fry the chips again at 200C for a further three minutes until golden brown. Toss the chips with plenty of salt and keep warm in the oven while you cook the fish. * Soaking removes excess starch and stops the potato straws from sticking together and becoming gluggy when they are cooked. For the fish 5. Reduce the heat of the oil to 180C. Dust the flathead fillets lightly with the reserved flour and dip into the batter. Shake off any excess batter and fry the fish for about four minutes until the batter is golden. Drain on a wire rack and season with salt. 6. Serve the fish and chips with wedges of lemon, tartare sauce and an undressed crisp green salad.

CRISPY BEER BATTER FISH RECIPE

Steps:

• Add oil to a large, heavy bottomed pot or deep fryer till it's about 2 to 3 inches deep. Heat oil to 375 degrees F.
• Meanwhile, cut fish into stick shapes, about 1 inch wide and 3 inches long. Pat dry with paper towels and season with salt and pepper.
• To make the beer batter, whisk together the flour, garlic powder, paprika and seasoned salt. Stir in the lightly beaten egg, then gradually whisk in the beer until the batter forms and is no longer lumpy.
• Quickly dip the fish one piece at a time into the batter, then place in the hot oil. Cook for 3 to 4 minutes, or until the fish is a nice golden brown. Drain on a wire rack and enjoy while hot!

CRUNCHY BATTER FRIED FISH (NO BEER)

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.

CRISPY BATTER FOR FISH & CHIPS

Steps:

• Mix ingredients together.
• Dip cod into batter.
• Deep fry at 425F until cooked.

CRISPY BEER BATTERED FISH AND CHIPS

Steps:

• Cut potatoes into fries move into a large bowl filled with cold water.
• Whisk together the flour, salt, baking powder, and cayenne in a medium-sized bowl. Slowly whisk in the beer, mixing until no lumps remain and the batter is smooth. Place in the fridge for at least 15 minutes, but no longer than an hour.
• Heat the oil in a large dutch oven of heavy-bottomed pan over high heat. Use a deep-fry thermometer and watch the oil temperature carefully.
• Drain the potatoes from the water and use a salad spinner or paper towels to dry the potatoes as much as possible.
• When the oil reaches 320 degrees, cook the potatoes in batches for 2-3 minutes or until they are pale and floppy. Remove them from the oil and place on a baking sheet lined with paper towels.
• Increase the oil temperature to 350 degrees.
• While the oil is heating, dip the fish strips into the corn starch and tap and brush off as much of the excess as you can.
• When the oil is 350 degrees, dip the fish into the batter and slowly lower it into the oil. Cook only 3-4 pieces of fish at a time, as to not crowd the pan. When the batter is set on one side, turn the fish over and cook on the other side until golden brown. Repeat until all the fish is cooked and keep the fish hot in a 200-degree oven, on a baking sheet lined with a baking rack, while preparing the fries.
• Increase the oil temperature to 375 degrees. When the oil reaches temperature, refry the potatoes in batches until they are golden brown. Drain on paper towels, season with salt and serve the fish and chips with fresh lemon juice, malt vinegar, and tartar sauce.

GOLDEN BEER-BATTERED FISH WITH CHIPS

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').

CRISPY BEER BATTERED FISH

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!

BEER BATTERED FISH

Steps:

• Cut each piece of fish in half lengthwise, creating long finger like pieces. Season with salt and dredge in cornstarch. Keep chilled in the fridge while you heat the oil and prepare the batter.
• Add the oil to a large Dutch oven and place over medium-high heat. Using a thermometer, bring the temperature of the oil up to 375°F (190°C).
• Mix all the ingredients for the batter together until you have a thick, pancake like batter.
• Line a baking sheet with paper towels.
• Remove the fish from the fridge and dredge a couple fingers in the batter and carefully lower them into the hot oil. Cook for 6-8 minutes, turning occasionally until the batter is golden brown. Remove the cooked fish to a paper towel lined baking sheet and season lightly with salt.
• Serve immediately with your favourite tartar sauce and coleslaw.

UNBELIEVABLE FISH BATTER

Steps:

• Whisk together the flour, milk, water, baking powder, and salt in a bowl until smooth.

BEER-BATTERED FISH AND CHIPS

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.

CRISPY FISH AND CHIPS

Steps:

• For the chips: Boil the potatoes in salted water for 10 minutes or until they just start to soften. Drain and allow to dry on a wire rack for 10-30 minutes.
• Heat a large pot of vegetable/canola oil until hot. Carefully add the potatoes in batches and fry until golden brown and crisp. Drain with a slotted spoon and place back onto the wire rack. Keep the chips in a warm oven while you fry the fish.
• For the fish: Combine the flours and salt in a large mixing bowl. Transfer half to a shallow dish / ziploc bag suitable for coating the fish. Whisk the beer or soda water into the flour in the mixing bowl until smooth. Coat the fish first in the flour mixture then in the batter.
• Carefully lower the fish into the hot oil, one to two pieces at a time and allow to fry for 7-10 minutes or until the fish is golden and crisp.
• Remove from the oil, drain on kitchen paper then serve with the chips and tartar sauce.

CRISPY BEER-BATTERED FISH

Steps:

• In a shallow bowl, combine the cornstarch, baking powder, salt, Creole seasoning, paprika, cayenne and 1/2 cup flour. Stir in milk and beer until smooth. Place crackers and remaining flour in separate shallow bowls. Coat fillets with flour, then dip in batter and coat with crackers., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fish in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels.

FISH AND CHIPS

Steps:

• Preheat oil in a dutch oven or deep fryer for frying to 350 degrees. Line a baking sheet with paper towels and place a wire rack on top. Set aside.
• While oil is heating, whisk together the flour, cornstarch, baking powder, salt and pepper.
• If the fish was frozen, you may need to coat it lightly with the flour mixture before proceeding to next step.
• Pour the beer into the remaining flour mixture and whisk until a thick batter is formed. You will need ¾-1 cup depending on desired batter thickness.
• Coat each piece of fish with the batter until fully coated, allowing excess to drip off.
• Place the battered fish into the preheated oil and cook for about 8-10 minutes or until golden brown and reaches 145 degrees.
• Remove fish from oil and drain on a wire rack. If desired, add the chips and cook until golden.
• While the oil is heating, boil the prepared potatoes in salted water for five minutes. Remove and lay out on a baking sheet to dry. Pat dry with paper towels if needed.
• Add to hot oil after fish is done and cook until lightly golden brown. (time will vary based on size and thickness).
• Remove from oil, season as desired and cool on a rack or paper towel.