Crispy beer-battered fish is a delicious and popular dish, often enjoyed with fries as part of the classic “fish and chips” meal. Here’s a simple recipe to make crispy beer-battered fish at home:
Ingredients:
For the batter:
- 1 cup all-purpose flour (plus extra for coating the fish)
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder (optional)
- 1 cup cold beer (lager or pale ale works well)
- 1 tbsp cornstarch (optional, for extra crispiness)
For the fish:
- 4 white fish fillets (cod, haddock, or tilapia are common choices)
- Salt and pepper to season
- Vegetable oil, for frying
Instructions:
- Prepare the fish:
- Pat the fish fillets dry with paper towels. This helps the batter stick better.
- Season the fillets with salt and pepper.
- Make the batter:
- In a bowl, combine the flour, baking powder, salt, pepper, and optional garlic powder.
- Slowly whisk in the cold beer until the batter is smooth and thick. If you prefer a crispier batter, you can add a tablespoon of cornstarch to the mix.
- Let the batter rest for a few minutes.
- Heat the oil:
- Heat about 2 inches of vegetable oil in a large, deep skillet or pot over medium-high heat. You can check if the oil is ready by dropping a small amount of batter into the oil—if it sizzles and floats to the surface immediately, it’s ready.
- Coat the fish:
- Lightly coat the fish fillets in flour before dipping them into the batter. This helps the batter stick better.
- Carefully dip each fillet into the batter, allowing any excess to drip off.
- Fry the fish:
- Gently lower the battered fish fillets into the hot oil. Fry them in batches to avoid overcrowding. Fry each piece for 4-5 minutes, or until golden brown and crispy.
- Use a slotted spoon or tongs to remove the fish from the oil and place them on a paper towel-lined plate to drain any excess oil.
- Serve:
- Serve the crispy beer-battered fish with lemon wedges, tartar sauce, and your favorite side dishes like fries or a simple salad.
Tips:
- Ensure the oil temperature stays consistent. If the oil gets too hot, the batter will burn before the fish cooks through. If it’s too cold, the batter may become soggy.
- For extra crispiness, you can double-dip the fish in the batter before frying.
- Experiment with different types of beer to find the flavor you like best in the batter. Darker beers will impart a richer flavor, while lighter beers will create a more delicate batter.
Enjoy your crispy beer-battered fish!
