Description
Crispy beer battered fish brings golden, crunchy perfection to classic seafood cuisine. Seafood enthusiasts will discover a simple yet delectable recipe that ensures restaurant-quality results at home.
Ingredients
Scale
- 1.5 lbs (680 g) white fish fillets (cod, haddock, or pollock)
- 2 cups all-purpose flour
- ½ cup cornstarch
- 1 cup cold beer (lager or pale ale)
- 1 tsp baking powder
- 1 tsp salt
- ½ tsp garlic powder
- ½ tsp paprika
- ¼ tsp cayenne pepper (optional)
- Salt and pepper (to taste)
- Vegetable oil or canola oil (for frying)
Instructions
- Prep: Pat fish fillets dry with paper towels, season with salt and pepper, then dust lightly with flour, shaking off excess.
- Batter Fusion: Blend flour, cornstarch, baking powder, salt, garlic powder, paprika, and cayenne pepper in a large bowl. Whisk cold beer into the dry ingredients until a smooth, lump-free mixture forms.
- Oil Calibration: Heat vegetable oil in a deep skillet to 350F, using a cooking thermometer to ensure precise temperature control for optimal frying.
- Batter and Fry: Immerse flour-coated fillets completely in beer batter, allowing excess to drip off. Carefully lower battered fish into hot oil, cooking two to three pieces simultaneously. Fry each side for 3-4 minutes until achieving a golden, crisp exterior.
- Draining and Finishing: Place fried fish on a wire rack positioned over a baking sheet to drain excess oil, maintaining the signature crispiness.
- Serving: Present piping hot crispy fish with tartar sauce, lemon wedges, and classic sides like hand-cut fries or coleslaw. Serve immediately to preserve maximum crunch and flavor.
Notes
- Choose Fresh Fish: Select high-quality, firm white fish like cod, haddock, or halibut with minimal moisture for the crispiest batter coating.
- Control Oil Temperature: Maintain consistent 350F oil temperature to ensure golden, crispy exterior without greasy or soggy results; use a reliable cooking thermometer for precision.
- Avoid Batter Clumping: Whisk beer into dry ingredients gradually and smoothly, preventing lumps and ensuring an even, light coating that adheres perfectly to the fish.
- Drain Excess Oil: Use a wire rack instead of paper towels to keep fried fish crisp by allowing oil to drip away, maintaining the delicate crunch and preventing sogginess.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Appetizer
- Method: Frying
- Cuisine: British
Nutrition
- Serving Size: 5
- Calories: 380
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 40 mg