Beer-Battered Fish

Savor the crispy deliciousness of fish that has been hand-battered with beer. This traditional recipe blends the deliciousness of fresh fish with a tasty, light beer batter. This recipe is great for a weekend treat or a family dinner since it delivers a delightful crunch in every bite.

Tasting Notes

The beer batter adds a unique depth of flavor and a golden, crispy texture to the fish, while keeping the inside moist and tender. The hint of beer complements the fish, creating a mouthwatering combination that’s sure to become a favorite.

Ingredients

• 1 pound white fish fillets (such as cod or haddock)
• 1 cup all-purpose flour
• 1 cup beer (choose a light lager or ale for best results)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Vegetable oil, for frying

Kitchen Equipment

• Deep fryer or heavy-duty pot for frying
• Mixing bowls
• Whisk
• Tongs
• Paper towels

Instructions

1. Prepare the Fish: Pat the fish fillets dry with paper towels. Cut them into manageable-sized pieces, and season with a pinch of salt and pepper.
2. Make the Batter: In a mixing bowl, combine the flour, baking powder, salt, and pepper. Gradually whisk in the beer until you have a smooth batter. Let the batter rest for about 10 minutes.
3. Heat the Oil: Fill the deep fryer or pot with enough vegetable oil to submerge the fish pieces. Heat the oil to 375°F (190°C).
4. Coat the Fish: Dip each fish piece into the beer batter, ensuring an even coating. Allow any excess batter to drip off before carefully placing the battered fish into the hot oil.
5. Fry Until Golden: Fry the fish for 3-4 minutes per side or until golden brown and crispy. Use tongs to carefully turn the fish halfway through cooking.
6. Drain and Serve: Once golden and crispy, use tongs to remove the fish from the oil and place them on a plate lined with paper towels to drain any excess oil.
7. Serve Immediately: Serve the beer-battered fish immediately while it’s hot and crispy. Pair it with your favorite dipping sauce, such as tartar sauce or a squeeze of fresh lemon.

Pro Tips

• Use cold beer for the batter. The carbonation helps create a light and airy texture.
• Pat the fish dry before dipping it in the batter to ensure better adhesion.
• If using a deep fryer, follow the manufacturer’s instructions for safety and optimal results.

Variations

• Add a dash of cayenne pepper or smoked paprika to the batter for a subtle kick.
• Experiment with different types of beer to discover unique flavor profiles.

FAQs