If you never used beer instead of milk or water to make fish batter, you should definitely try it. The advantage is that alcohol evaporates more quickly than water, so the fish will be ready faster and the crust will turn out crispier too. No need to worry about the alcohol content either - it evaporates during the frying process, and all that will be left is a juicy fish in a perfectly crisp crust. This simple recipe will show you how to make beer-battered white fish at home in less than an hour.
Ingredients for Fried Fish in Beer Batter:
Method of preparing the Fried Fish in Beer Batter:
-
Mix together flour, salt, and Old Bay in a bowl. Then stir in the egg and the beer. Let the batter rest for 10-15 minutes.
-
Meanwhile, dry the pieces of cod with paper towels and sprinkle with salt and pepper.
-
Add 3 inches of oil to the bottom of a large pot and heat on medium. When the temperature of the oil reaches 375°F (190°C), coat a few pieces of cod in the beer batter and carefully lower them into the heated oil one by one.
-
Fry each piece until it's golden brown. This should take around 2-3 minutes on each side for a medium-sized piece of fish.
-
When the fish is ready, transfer it to a large sieve or colander to drain excess oil. Season each piece with a pinch of salt immediately after frying.
-
Work in small batches and add more oil as needed.
-
Serve with lemon wedges and french fries on the side. Squeeze lemon over the fish before eating.
Chef's Tip:
If you can't find cod, pollock, haddock, and pike also work for this recipe.
Source: Delish.com
Go to BabaMail
