Crispy Beer Battered Fish
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
12 mins
-
Servings
4 people
-
Calories
322 kcal
-
Course
Main Course
-
Cuisine
American
Crispy Beer Battered Fish
Description
The Crispy Beer Battered Fish relies on a batter made from all-purpose and rice flours, baking powder, salt, and ice-cold beer to create a delicate, crackling crust. Rice flour ensures the coating keeps crispy beyond initial frying. The fish pieces are first dusted with rice flour to help the batter adhere, then dipped quickly in the thin batter before frying at 190°C (375°F). The frying quickly cooks the fish, and a double-fry technique can deepen crispness when reheating.
Serving this fish with fresh lemon and tartare sauce complements its mild flavor and crunchy coating, while homemade fries or baked potato wedges offer a traditional accompaniment. The technique favors fish that holds together well and is not overly thick to ensure thorough cooking without greasy batter.
Keep the batter cold for lightness and crispness, refrigerate between batches if needed. The batter can be made in surplus to accommodate larger quantities of fish. Store frying oil properly to reuse it safely up to two more times to avoid off-flavors. Avoid delicate or oily fish prone to drying or breaking apart to get best results.
Ingredients
Fish:
- 700g/ 1.4lb White fish fillets , like flathead, snapper, whiting, cod, tilapia, flathead (skinless, boneless, Note 1)
Dusting:
- ¼ cup rice flour (Note 2)
Crispy Fish Batter:
- ¾ cup all-purpose flour aka plain flour
- ¼ cup rice flour (makes it super crispy, Note 2)
- 1¼ tsp baking powder
- ¼ tsp salt
- 1 cup beer anything other than dark beers like stout, porter etc (Note 3, very cold
Cooking:
- 4 - 5 cups peanut oil (or vegetable, canola or cottonseed oil)
Serving:
- tartare sauce
- lemon wedges
- potato homemade crispy french fries
- potatoes baked wedges
Instructions
- 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)
- Dusting bowl: Place ¼ cup rice flour in a shallow bowl.
- Heat oil: Heat 6cm / 2" - 3" oil in a large heavy based pot over medium high heat to 190°C/375°F.
- 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.
- 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.
- Dredge fish: Dunk a piece of fish in the batter, the let the excess drip off very briefly.
- 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.
- 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).
- 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!
Notes
- Keep the batter in the refrigerator between batches to maintain crispiness.
- This recipe suits various white fish fillets; avoid oily or delicate types that don’t fry well.
- Cut thick fillets horizontally to ensure even cooking and proper ratio of batter to fish.
- Rice flour is key for a crisp batter that holds up for 15 minutes or more.
- Cold beer or soda water with extra baking powder makes the batter light and crispy.
- Double fry leftover fish at higher temperature to re-crisp and reduce greasiness.
- Discard leftover batter after use; it is best freshly made for each batch.
- Strain and store used oil in a clean container for reuse up to two more frying sessions.
- Do not use dark beers which may affect batter color and flavor.
- Fry fish pieces about 2½ to 3 minutes until crispy and golden, adjusting size and thickness accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Calories | 322cal | 16% |
| Carbohydrates | 11g | 4% |
| Protein | 28g | 56% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 65mg | 22% |
| Sodium | 112mg | 5% |
| Potassium | 788mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 92mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
