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The first step in making this ultimate recipe is choosing the right and freshest fish for the job. The most common type of fish used for battered fish is whitefish. Due to the higher oil content, these fish tend to keep their moisture when fried and not dry out when cooking. Look for cod, halibut, snapper, or grouper filets when grazing the fish counter. After bringing home, your fresh catch-all that needs to be done to make the batter is mixing flour, cornstarch, baking powder, salt, chopped parsley & your favorite lager.
What makes battered items super crispy is having very cold batter placed into hot oil, so the batter must be chilled in the fridge for at least 2 hours before frying. The fish is then dredged in flour, dipped in batter, and fried until crispy, served with a side of tartar sauce. Trinidad Garlic Sauce, Pineapple Mango Salsa, Air Fryer Sweet Potato Fries, and Jicama Slaw are some suggested sides and sauces to pair with this.
Fried fish doesn't stop at chips. Add fried fish to salads, sandwiches, wraps, or crispy fish tacos.
What beer is best for fish batter?
What does beer do in fish batter?
Do you put egg in fish batter?
How do you make batter stick to fish?
Ingredients
- 1.5 pounds Cod, boneless & skinless
- 1 1/2 cups All Purpose Flour
- 1 cup Cornstarch
- 1 1/4 teaspoons Baking Powder
- 2 cups of your favorite Lager
- 1 teaspoon Sea Salt
- 1 tablespoon Italian Parsley, chopped
- 4 cups Vegetable Oil, for frying
- 1 Lemon, cut into 8 wedges
- 1 cup Mayonnaise
- 1 Shallot, minced
- 1 tablespoon Capers, chopped
- 2 tablespoons Dill Pickles, chopped
- 1 teaspoon Fresh Tarragon, chopped
- 1 teaspoon Fresh Dill, chopped
- 1/2 Lemon, juiced

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