Kristen Howe from Northeast Ohio on January 03, 2016: This recipe is easy to do and looks yummy to do. If you’ve got a big cast iron skillet, then you are very much in business here! thanks for sharing. This crucial step was skipped in … Step 2. Beer-Battered Fish | Tasty Kitchen: A Happy Recipe Community! Pat the fish with a paper towel to make sure it is completely dry. carrie450 from Winnipeg, Canada on September 30, 2010: Fish and chips are one of my favorite dishes and this recipe looks absolutely delicious. Wow it looks so delicious. Pour the oil into a large heavy pot to a depth of 2" and heat over medium high heat until temperature registers 350 F on a deep fry thermometer. Made it, came out perfect, thank you. I suffered through a lot of mediocre fish and chips at restaurants before learning how easy it was to make great, crispy-crunchy beer battered fish at home. After making the batter, fish are gently floured before battering. Dip each piece of fish in the batter and then gently slide it into the waiting oil. G L Strout from Ohio, USA on September 29, 2010: Okay, you got my attention! I love good fish and chips, yet it is so hard to find-don't have a problem making homemade fries or even tartar sauce, but the fish? For ease, and because I’ve always had great results with this, I tend to buy skinned and boned frozen fillets (much of what you buy fresh at the seafood counter is just defrosted frozen stuff anyway). (I prefer to cut these about ½ an inch in thickness to speed the frying process—at a half inch, these cook through in 3 or 4 minutes, which is convenient since you’ll be frying in batches! Wesman Todd Shaw from Kaufman, Texas on April 10, 2011: I've always wanted to try beer battering. He's always loved to cook. Working in batches, dust the fish with cornstarch lightly, dip the fish into the batter, shaking off some of the excess, and fry, turning occasionally, until cooked through and deep golden brown, about 5 minutes. Fry fish, in 4 batches, 2 to 3 minutes on each side or until golden brown. Donna Lichtenfels from California, USA on September 28, 2010: You make it look easy! I had the best fish and chips ever in Bath, England. Transfer the fried fish to a rack to drain. 8 %, (8 ounce) bottle light beer or (8 ounce) can, lbs white fish (such as cod, haddock, halibut). This is my ultimate beer battered fried fish the way we like. ), 1 can of beer (Ideally a dark ale or stout like Guinness but any type of beer will work here), 1 ¼ cups of all purpose flour, plus another ½ cup or so for dredging, laid on a plate. Beautiful, easy and ever so crunchy and good! Ideally, let it sit for about 15 minutes to come together before using. I think I'll have to get someone else to steal one, and then bring it by as I'm battering something. I am going to try this an will let you know if my success rate becomes any better! Always love experimenting with new batters for frying fish. Make sure you don’t crowd the pan here—if you have a large-sized pan, you’ll probably want to do this amount of fish in 3 batches. Bookmarked, of course! another issue, entirely! So—first step—start with some good fresh fish. I am going to try it out soon, thanks. Thanks! Tony McGregor from South Africa on September 29, 2010: Man this looks sooooo good! Great hub! You definitely want it thick enough to really get a good coating on, but if it’s too thick it won’t be as crisp. Whisk together the 1 and ¼ cups of flour, the beer, the baking powder and the salt, working it until completely free from lumps. Excess moisture lowers the temperature of the oil. Different brands of all purpose flour will absorb different amounts of beer, but you’re looking for a consistency like very thick heavy cream. Once the oil has come to temperature, dredge a few pieces of fish in the flour you’ve got ready for this and then shake off any excess before transferring the floured pieces of fish to your batter. Thanks. Make a simple batter—take some fresh fish fillets and dip em’ and then pop them into a pan of oil (I don’t even deep fry, just shallow fry) for 4 or 5 minutes or until golden browned and cooked to perfection. Let the fish bubble and cook for a minute or so and then flip it over to finish cooking. Add beer and 1/4 cup water and whisk to make a smooth batter. Here is a pic of my dish: https://imgur.com/a/iCqpUe3. Heat the oil to 350 degrees for frying (use a deep fry or candy thermometer to check). Thank you! We had this for dinner tonight...excellent! Oil burns are nasty, so be careful. Flour-Prepare a plate or a bowl with flour. Serve this beer battered fish with fries and tartar sauce (or cocktail sauce). Also, when you put water in hot oil, it creates splashes and you might easily get burns. The crust easily crumbled and separated from the fish after it cooked. It's so sad for me to part with one of my lovely brews though. I'll pencil it in to try next month, when I get the beer for the batter. John D Lee is a chef and restauranteur living and working in Chiang Mai, Thailand. If you lack this instrumentation, check here to learn. Place fried fish on a wire rack in a jelly-roll pan… Put flour, seasoning salt, garlic powder and paprika into a large bowl and whisk to combine. Make sure you don’t crowd the pan here—if you have a large-sized pan, you’ll probably want to do this amount of fish in 3 batches. Cut the cod fillets into (6-inch) strips. I love fish and chips bit, I agree, most of itis mediocre.

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