Beer Battered Fish
Great Britain is a nation with a dense population. Its foods reflect the British culture and its interesting multicultural diversity. Some of today’s British traditional recipes originated and were derived from other cultures. One of the best examples I can think of is “Fish & Chips”.
The fried fish for the popular Fish & Chips of today was initially introduced from the Spanish Jews back in the 17th century. If you are familiar with Spanish cuisine, Pescaíto Frito is a traditional recipe from the southern part of Spain and it means “fried fish”. Somehow this Spanish recipe got a twist and is now today’s Fish & Chips.
This is a dish I like to enjoy once or twice a year but until recently never really made it at home. I had fresh fish and decided to give this British dish a try by making a Beer Battered Fish. It was so easy and the results met my expectations… they were just like the ones from the restaurant I like to visit in White Rock!
I let my beer batter sit for only 30 minutes. In the past, I tried 2 hours as well as 1 hour and frankly it doesn’t really make any difference. When it comes to beer 🍺, David chose it as I’m not really a beer drinker. He likes to alternate between Carling Extra Old Stock and Sleemans Honey Brown.
You don’t need a fryer to enjoy this Beer Battered Fish recipe although that can make your life easier. With a deep saucepan with canola or vegetable oil, you can now have your Fish 🐟 & Chips 🍟 at home anytime you have the craving along with a homemade Tartar Sauce… yummy!
Bon Appétit!
Check out these other amazing fish recipes… 😀
– Sausalito Smoked Salmon Dip
– Grilled Marlin Steaks
– Panko Breaded Fish Fillet
– Grilled Fish Tacos
– Ceviche de Pescado – Fish Ceviche
– Red Snapper en Papillote
and for even more fish and seafood recipes, click on this link… Recipe Category • Fish & Seafood
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Beer Batter Fish
Hover to scale
Ingredients
BEER BATTER
- 12 ounces unbleached all-purpose flour
- 1 bottle/can (12 fl. oz.) beer of your choice
- 1/2 tsp. malt vinegar
- 1 tsp. hot paprika
SEASONED FLOUR
- 1 cup unbleached all-purpose flour
- 1 tsp. Old Bay seasoning
- 1/2 tsp. freshly ground black pepper (I always use mixed peppercorns)
- 4 ounces fish fillets, such as pollock, haddock, halibut, cod Footnote
- canola oil or vegetable oil, as needed for frying tips & tricks
Directions
BEER BATTER
- 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.
SEASONED FLOUR
- In a large shallow plate, combine flour, Old Bay seasoning and black pepper. Stir until well combined.
FISH
- Preheat oven to 200ºF.
- When batter has been resting for ½ an hour, dredge each fillet in the seasoned flour and shake off the excess; place on a plate while doing the others.
- Dip fillets in the beer batter until well coated and lift it up so the excess batter runs off.
- Put one fillet at a time in the hot oil, gently moving it back and forth before letting go - DON’T overcrowd the fryer. Cook each fillet for 6-7 minutes or until golden brown.
- Using tongs, take the fillet out of the oil and hold it a few seconds to let the oil drip off.
- Place fillet on a plate lined with a wire rack and transfer to the preheated oven to keep them warm while frying the remaining fillets.
- Serve with fries, tartar sauce and a lemon wedge; sprinkle fried fish with malt vinegar
Notes
Don't forget to rate and comment on this recipe!
I am amazed you don’t have more comnents as you do on youtube.your recipe looks wonderful and i like the information about fried fish’s history as its interesting.i would definitely try it as it seems a step above the rest.i have seen some great websites that people just ignore.people just dont apreciate good things
Oh my! Thank you so much Manuel for your lovely and kind comments! I very much appreciate it. Have a fantastic week and please stay safe ☺