Beer Battered Fish

Name: Beer Battered Fish
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings servings
Cuisine: American
Ingredients: 1 cup Flour; 1 cup cornstarch; 12 oz beer; lager, ale; 1 Egg; 1 tsp Kosher Salt; Salt & pepper; Lemon or malt vinegar; optional; 1 1/2 lbs skinless fillets of fish; (cod, flounder, fluke, or haddock), cut into four pieces, less than ¾-inch thick

Jennifer

11 months ago

Cuisine: American

Categories: Fish & Fried Foods

Recipe Source: Krolfe206

Beer Battered Fish is a crispy, golden delight that brings together the perfect balance of crunch and tender, flaky fish. Coated in a light and airy beer batter, the fish fries up to a deliciously crispy exterior while remaining moist and flavorful on the inside. The beer adds a subtle depth of flavor to the batter, giving the fish a light, crisp texture that’s perfect for dipping in tartar sauce or enjoying on its own. This classic dish, often served with fries or a side of coleslaw, is a satisfying and comforting meal that’s perfect for a casual dinner or a special fish fry gathering.

Tags:

beer

Difficulty: EASY

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes

Serving Size: 4 servings

Ingredients:

1 cup Flour
1 cup cornstarch
12 oz beer; lager, ale
1 Egg
1 tsp Kosher Salt
Salt & pepper
Lemon or malt vinegar; optional
1 1/2 lbs skinless fillets of fish; (cod, flounder, fluke, or haddock), cut into four pieces, less than ¾-inch thick

Directions:

For the Batter: Whisk together flour, cornstarch, beer, egg, and salt in a medium-sized bowl. Make sure there are no lumps. Cover bowl and place in fridge for at least 20 minutes, and up to 3 hours.
For the Fish: Pour oil into a large dutch oven. Turn heat to medium and bring to a temperature of 375 degrees F.
Dry fish fillets with paper towels. Season both sides with salt and pepper. Drop each piece into the bowl of batter.
When oil is at 375 degrees F., remove one piece of fish out with a pair of tongs, letting the excess batter drip back into the bowl. Then lower it into the oil, holding on to it for a few seconds to keep it from sticking to the bottom. Repeat process with other fillets. Adjust heat to medium-high to keep temperature at about 350 degrees F. Cook until fillets are golden brown, about five minutes.
Drain fish fillets on a baking sheet covered with paper towels. Serve with cole slaw, malt vinegar, lemon, or whatever you like best.

Directions:

For the Batter: Whisk together flour, cornstarch, beer, egg, and salt in a medium-sized bowl. Make sure there are no lumps. Cover bowl and place in fridge for at least 20 minutes, and up to 3 hours.

For the Fish: Pour oil into a large dutch oven. Turn heat to medium and bring to a temperature of 375 degrees F.

Dry fish fillets with paper towels. Season both sides with salt and pepper. Drop each piece into the bowl of batter.

When oil is at 375 degrees F., remove one piece of fish out with a pair of tongs, letting the excess batter drip back into the bowl. Then lower it into the oil, holding on to it for a few seconds to keep it from sticking to the bottom. Repeat process with other fillets. Adjust heat to medium-high to keep temperature at about 350 degrees F. Cook until fillets are golden brown, about five minutes.

Drain fish fillets on a baking sheet covered with paper towels. Serve with cole slaw, malt vinegar, lemon, or whatever you like best.