Beer Batter Fish

1
Francine Lizotte

By
@ClubFoody

This Beer Batter Fish is light and flavorful. It gives the crispiness that you want when you make this British popular "Fish & Chips" dish!

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
4 servings
Prep:
10 Min
Cook:
6 Min
Method:
Deep Fry

Ingredients

  • BEER BATTER

  • 12 oz
    unbleached all-purpose flour
  • 1 bottle
    (12 fl. oz.) beer of your choice
  • 1/2 tsp
    malt vinegar
  • 1 tsp
    hot paprika
  • SEASONED FLOUR

  • 1 c
    unbleached all-purpose flour
  • 1 tsp
    old bay seasoning
  • 1/2 tsp
    freshly ground black pepper (i always use mixed peppercorns)
  • 4 oz
    fish fillets, such as pollock, haddock, halibut, cod
  • ·
    canola oil or vegetable oil, for frying

How to Make Beer Batter Fish

Step-by-Step

  1. In a large mixing bowl, whisk together flour and beer before adding malt vinegar and paprika. Whisk until all the ingredients are very well blended. Cover with a tea towel and let it sit for 30 minutes. Start the deep fryer so it has time to reach 375ºF.
  2. In a large shallow plate, combine flour, Old Bay seasoning and black pepper. Stir until well combined. When batter has been resting for ½ hour, dredge each fillet in the seasoned flour and shake off excess; place on a plate while doing others.
  3. Dip fillets in the batter until well coated and lift it up so the excess batter runs off. Drop one fillet at a time in the hot oil, gently moving back and forth before letting go
  4. DON’T overcrowd the fryer. Cook each for 6-7 minutes or until golden brown. Using thongs take fillet out of the oil and hold it a few seconds to let oil drip off. Place fillet on a plate lined with a rack and transfer into a 200ºF preheated oven to keep them warm while frying the remaining. Serve with fries, tartar sauce and a lemon wedge; sprinkle fried fish with malt vinegar
  5. To view this recipe on YouTube, click on this link >>>>

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