recipetineats5.0
Crispy Beer Battered Fish
Recipe video above. This makes a light, crispy fish batter like you've never had before! Stays crispy for a good 15 - 20 min, though my fish disappears long before that.The yeast and carbonation in beer makes the batter puffy just like you get at good fish 'n chip shops. Meanwhile the rice flour + shock of ice cold batter hitting the hot oil makes it super crispy. Normal wheat flour doesn't cut it – the batter goes soggy within minutes!You can't taste the beer at all, and the alcohol gets cooked out. Serve with ultra crispy French fries for the ultimate homemade Fish & Chips experience.
👥 4 Servings⏱️ Prep & Cook: 22 min⏳ Prep: 10 min🔥 Cook: 12 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pot
- ●whisk
- ●oven
📝 Preparation Steps
1
Dry & cut fish: Pat fish dry using paper towels or a tea towel. Cut into 7 x 3cm / 3 x 1¼" batons, or larger fillets if you prefer. If you have very thick fillets, cut in half horizontally (Note 1)
2
Dusting bowl: Place ¼ cup rice flour in a shallow bowl.
3
Heat oil: Heat 6cm / 2" - 3" oil in a large heavy based pot over medium high heat to 190°C/375°F.
4
Salt & dust: While oil is heating, sprinkle 3 or 4 pieces of fish with a pinch of salt, then coat in rice flour and shake off excess. You can leave them like this for up to ⏱️ 10 minutes.
5
Cold batter: Just before cooking, whisk together the flour, rice flour, baking powder and salt. Add very cold beer into the batter and whisk just until incorporated evenly into the flour. Do not over-mix, do not worry about flour lumps (Note 4). It should be a fairly thin batter but fully coat the back of a spoon. If too thick, add beer 1 tsp at a time.
very cold beer (, anything other than dark beers like stout, porter etc (Note 3))1 cup
6
Dredge fish: Dunk a piece of fish in the batter, the let the excess drip off very briefly.
7
Fry ⏱️ 3 minutes: Carefully lower into oil, dropping it in away from you, one piece at a time. Don't crowd the pot; fry in batches. Fry for ⏱️ 3 minutes, flipping after about ⏱️ 2 minutes, until deep golden.
8
Drain: Drain on paper towels. Repeat with remaining fish. Serve hot! However it will stay crisp for ⏱️ 15 - 20 minutes. (Note 5 for larger batch cooking).
9
Serve with Tartare Sauce, lemon wedges and a leafy green salad on the side dressed with a classic vinaigrette. Serve with Crispy French Fries or oven baked wedges!
Tartare SauceLemon Wedges
Nutrition Facts
calories
322 kcal
fat Content
17 g
serving Size
1 serving
fiber Content
1 g
sugar Content
1 g
sodium Content
112 mg
protein Content
28 g
cholesterol Content
65 mg
carbohydrate Content
11 g
saturated Fat Content
3 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...