Beer Batter Fish
This beer batter fish is light and flavorful. It gives the crispiness that you want when you make this popular British "Fish & Chips" dish!
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 see Recipe
- 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
Footnote: I thought I had halibut around but realized that it was red snapper and I was quite pleased with the results.