Fried Fish in Beer Batter

Photo by David M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    cups all-purpose flour

  • Peanut or sunflower oil—enough for deep-frying, plus 2 tbsp

  • 1

    About 1 cup good beer (anything, really, including stout, but preferably not cheap lager)

  • Salt and freshly ground black pepper

  • Mixed fish of your choice

Directions

Sift flour into a bowl, or put unsifted flour in a bowl and whisk to remove lumps. Add 2 tbsp of peanut oil, then gradually whisk in beer, stopping when you have a batter with the consistency of high-emulsion paint. Beat well to get rid of any lumps, season generously, and let rest 30 minutes or so. Place a deep, heavy-bottomed pan on stove. Fill no more than a third of the way with oil, and heat until it reaches 320 degrees, or until a cube of bread dropped in turns golden brown in 1½ to 2 minutes. Dip fish in batter so it is thoroughly immersed, then hold over bowl for a few seconds so any excess batter drips back. Lower the battered fish into hot oil. Fry one piece at a time if large pieces, so as not to crowd pan. Fry large pieces of fish for 4 to 5 minutes, until golden brown and crisp. (Smaller items, such as squid rings, need just 2 minutes or so.) Scoop fish out with a wire skimmer and transfer to a warm dish lined with paper towels. Keep warm while you fry remaining fish, then serve right away, with ketchup or perhaps some tartar sauce. Serves 4 to 6.

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