Name: Beer Battered Fish Recipe
Prep time: 8 min
Cook time: 20 min
Total time: 28 min
Yield: 4 persons
Cuisine: American
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

When you hear Beer Battered Fish, your mind most likely goes straight to the thought of a basket of hot and crispy fish and chips with a side of tartar sauce, coleslaw, and a frosty pint of craft beer. Such a classic, mouth-watering dish but often not made at home in your kitchen. This is the ultimate recipe for making the crispiest & foolproof beer-battered fish you've ever had in your life!

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.

#Brunch #Pescetarian #Comfort Food #Family Dinners #Fish #Seafood #Deep Frying #Dips

What beer is best for fish batter?

Using a lighter beer such as a lager instead of stout or darker, more robust beers is best. This is not to overpower the fish batter with the beer flavor, making it more of a delicate taste. Stout will turn the batter sightly bitter and a darker color.

What does beer do in fish batter?

Beer adds flavor and carbonation to fish batter resulting in an airy and crispy batter when fried. Leave the beer out of the mix. If this is being served to children or those who aren't beer fans, sparkling water can be added in its place.

Do you put egg in fish batter?

It's not necessary to add eggs to the fish batter. However, eggs are typically added to Japanese tempura batter, producing a thinner batter for ingredients such as vegetables or shellfish.

How do you make batter stick to fish?

To make the batter stick, it's essential to remove any excess moisture from the fish by patting it dry with a paper towel and coating the fish with a layer of flour before dipping it into the batter to help the batter stick to the fish.

Author: Jennifer Dodd

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Time & Serves

Prep Time

8 mins

Cook Time

20 mins

Total Time

28 mins

Serves

4 persons

Ingredients

Beer Battered Fish

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

Tartar Sauce

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

Instructions

Beer Battered Fish

Reserve 1/2 cup of flour for dredging the fish. Add the remaining flour, cornstarch, baking powder, salt, and chopped parsley to a mixing bowl, whisking the ingredients together.

Pour in the beer slowly into the dry ingredients while whisking to incorporate until no lumps are remaining. Cover the bowl with plastic wrap and place in the fridge for 2 hours.

Lay the filets of fish onto a cutting board & pat them dry using paper towel, then cut the fish into 8 pieces.

Heat the oil in a deep fryer or large heavy bottomed pot to 350 degrees Fahrenheit. Set up a baking sheet with a cooling rack fitted inside, to place the fish onto after frying.

Remove and uncover the beer batter from the fridge, giving it a stir using a whisk.

Add the reserved 1/2 cup of flour onto a plate or dish. Coat each piece of fish in the flour shaking off any excess flour from the fish.

Dip 1 piece of fish into the batter, carefully submerge the piece of fish halfway into the oil moving it back and forth to start the process of cooking of the batter. Once the batter starts to take shape, drop the fish fully into the oil to finish off cooking. Use a pair of kitchen tongs continue to flip the fish over to ensure even cooking. The batter should be golden brown and the fish should be cooked to 160 degrees Fahrenheit on a kitchen thermometer * If you just drop the fish into the oil it will sink down and stick to the bottom.

Repeat this process with the remaining fish, frying no more than two pieces at once. Once all the fish is fried, place them onto a serving platter with lemons on the side.

Tartar Sauce

Add all the ingredients into a mixing bowl, mix everything together using a whisk. Spoon into a serving bowl and serve alongside the crispy beer battered fish.

Nutrition Disclosure