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Beer batter fish is a game-changer for your seafood nights. Imagine crispy, golden fish fillets with a light, airy coating that melts in your mouth. The secret? Cold beer in the batter. This recipe is straightforward, quick, and delivers restaurant-quality results right at home. Perfect for impressing guests or treating yourself to a delicious meal. Let's dive into this simple yet mouthwatering dish!
Beer Batter Fish Recipe
Ingredients:
- 1 cup all-purpose flour
- 1 cup cold beer
- 1 tsp baking powder
- 1 lb cut into pieces fish fillets
- to taste salt
- to taste pepper
- for frying oil
Instructions:
- In a mixing bowl, whisk together the flour, baking powder, salt, and pepper.
- Gradually add the cold beer, whisking until smooth.
- Heat oil in a deep fryer to 375°F (190°C).
- Dip the fish fillets into the batter, allowing excess to drip off.
- Fry the fish in batches until golden brown and crispy, about 4-5 minutes per side.
- Drain on paper towels and serve hot.
What You Will Need
H2: What you will need to make beer batter fish
- All-purpose flour: Forms the base of the batter, giving it structure and a light, crispy texture when fried.
- Cold beer: Adds carbonation, making the batter airy and light, while also imparting a subtle flavor.
- Baking powder: Helps the batter rise and become fluffy, ensuring a crispy coating on the fish.
- Fish fillets: The star of the dish, providing a tender, flaky interior that contrasts with the crispy batter.
- Oil for frying: Necessary for achieving a golden, crispy exterior on the fish, ensuring it cooks evenly.
Read more: Peanut Fish Stew Recipe
Tools and Instruments Needed
- Mixing bowl: Essential for combining flour, baking powder, salt, pepper, and beer into a smooth batter.
- Whisk: Helps achieve a lump-free batter by thoroughly mixing dry and wet ingredients.
- Deep fryer: Ensures even frying of fish fillets, resulting in a crispy, golden exterior.
- Tongs: Useful for safely handling fish fillets when dipping in batter and transferring to hot oil.
- Paper towels: Drains excess oil from fried fish, keeping them crispy and less greasy.
Beer Batter Fish Recipe
Equipment
- Deep fryer
- Mixing bowl
- Whisk
Ingredients:
Main Ingredients
- 1 cup All-purpose flour
- 1 cup Beer cold
- 1 tsp Baking powder
- 1 lb Fish fillets cut into pieces
- to taste Salt
- to taste Pepper
- for frying Oil
Read more: Southern Fish Stew Recipe
Instructions:
- 1. In a mixing bowl, whisk together the flour, baking powder, salt, and pepper.
- 2. Gradually add the cold beer, whisking until smooth.
- 3. Heat oil in a deep fryer to 375°F (190°C).
- 4. Dip the fish fillets into the batter, allowing excess to drip off.
- 5. Fry the fish in batches until golden brown and crispy, about 4-5 minutes per side.
- 6. Drain on paper towels and serve hot.
Notes:
Nutrition value:
Keywords:
Read more: Pollack Stew
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the batter and store it in the fridge for up to 24 hours.
- Cut the fish fillets and keep them in an airtight container in the fridge.
- When ready to cook, give the batter a quick whisk and proceed with frying.
Freezing Instructions
- After frying, let the fish cool completely.
- Place the cooled fish on a baking sheet and freeze until solid.
- Transfer the frozen fish to a freezer-safe bag or container.
- Reheat in a preheated oven at 375°F (190°C) for about 15-20 minutes.
Using cold beer in the batter helps create a lighter, crispier coating because the carbonation in the beer adds extra bubbles to the batter.
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