Crispy Beer Battered Fish
Crispy Beer Battered Fish
Introduction
Crispy Beer Battered Fish is a delightful dish that brings the flavors of the sea right to your dinner table. This recipe is perfect for fish lovers and is sure to be a hit at home. The crispy batter coats the tender fish, providing a satisfying crunch with each bite. Whether you’re hosting a family dinner or enjoying a cozy meal at home, this dish is a fantastic choice.
Why Make This Recipe
Making Crispy Beer Battered Fish at home is not only a fun cooking experience, but it also allows you to enjoy restaurant-quality fish and chips without leaving your kitchen. The combination of cold beer and flour creates a light and crispy batter that any fish lover will devour. Plus, you can customize it with your favorite sides, making this recipe versatile and crowd-pleasing.
How to Make Crispy Beer Battered Fish
Follow these simple steps to create your Crispy Beer Battered Fish from scratch:
Ingredients:
- 700g / 1.4lb white fish fillets (like flathead, snapper, whiting, cod, tilapia; skinless and boneless)
- ¼ cup rice flour
- ¾ cup plain / all-purpose flour
- ¼ cup rice flour (for extra crispiness)
- 1¼ tsp baking powder
- ¼ tsp salt
- 1 cup very cold beer (avoid dark beers like stout or porter)
- 4 – 5 cups peanut oil (or vegetable, canola, or cottonseed oil)
- Tartare Sauce
- Lemon Wedges
- Homemade Crispy French fries or Baked Potato Wedges
Directions:
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Dry & Cut Fish: Pat the fish dry with paper towels. Cut into pieces, about 7 x 3cm (3 x 1¼ inches). If the fillets are thick, slice them in half.
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Dusting Bowl: Place ¼ cup rice flour in a shallow bowl for dusting the fish.
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Heat Oil: In a large heavy-based pot, heat 6cm (2–3 inches) of oil over medium-high heat until it reaches 190°C (375°F).
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Salt & Dust: Sprinkle a pinch of salt on a few pieces of fish, coat with the rice flour, and shake off the excess. Let them rest for up to 10 minutes.
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Cold Batter: Just before cooking, mix the plain flour, rice flour, baking powder, and salt. Slowly add very cold beer and whisk until just combined. Don’t worry about lumps.
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Dredge Fish: Dip the fish into the batter, allowing excess to drip off briefly.
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Fry 3 Minutes: Carefully place the battered fish into the hot oil, one piece at a time, to avoid splashes. Fry in batches for about 3 minutes, flipping after 2 minutes, until golden brown.
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Drain: Remove from oil and place on paper towels to drain. Serve hot. The fish will stay crispy for about 15-20 minutes.
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Serve: Enjoy your Crispy Beer Battered Fish with tartare sauce, lemon wedges, and a side salad dressed with vinaigrette. Pair it with crispy French fries or baked potato wedges.
How to Serve Crispy Beer Battered Fish
Serve your Crispy Beer Battered Fish with a side of tartare sauce and lemon wedges. You can also add a fresh salad or crispy fries to complete the meal, making it a delightful feast for everyone.
How to Store Crispy Beer Battered Fish
If you have leftovers, store any uneaten crispy fish in an airtight container in the fridge. To maintain crunchiness, you can reheat them in an oven at 180°C (350°F) for about 10 minutes.
Tips to Make Crispy Beer Battered Fish
- Use very cold beer for a lighter batter.
- Avoid over-mixing the batter to keep it airy.
- Fry fish in small batches to ensure they cook evenly.
Variation
Consider adding spices like paprika or cayenne pepper to your batter for a spicier kick. You can also experiment with different types of fish according to your preference.
FAQs
1. Can I use sparkling water instead of beer?
Yes, sparkling water can replace beer for a non-alcoholic version, but the flavor will differ.
2. What type of fish works best for this recipe?
White fish fillets like cod, tilapia, or snapper are ideal due to their mild flavor and firm texture.
3. Can I make the batter ahead of time?
It’s best to prepare the batter just before frying to keep it fresh and crispy. If stored, it may lose its texture.
Enjoy cooking and savoring your Crispy Beer Battered Fish!
Crispy Beer Battered Fish
Ingredients
For the Fish
- 700 g white fish fillets (like flathead, snapper, whiting, cod, tilapia; skinless and boneless)
- ¼ cup rice flour for dusting
- ¾ cup plain / all-purpose flour
- ¼ cup rice flour for extra crispiness
- 1¼ tsp baking powder
- ¼ tsp salt
- 1 cup very cold beer avoid dark beers like stout or porter
- 4-5 cups peanut oil (or vegetable, canola, or cottonseed oil) for frying
- Tartare Sauce for serving
- Lemon Wedges for serving
- Homemade Crispy French fries or Baked Potato Wedges for serving
Instructions
Preparation
- Pat the fish dry with paper towels and cut into pieces, about 7 x 3cm (3 x 1¼ inches).
- Place ¼ cup rice flour in a shallow bowl for dusting the fish.
- In a large heavy-based pot, heat 6cm (2–3 inches) of oil over medium-high heat until it reaches 190°C (375°F).
- Sprinkle a pinch of salt on a few pieces of fish, coat with the rice flour, and shake off the excess. Let them rest for up to 10 minutes.
- Just before cooking, mix the plain flour, rice flour, baking powder, and salt. Slowly add very cold beer and whisk until just combined. Avoid over-mixing.
Cooking
- Dip the fish into the batter, allowing excess to drip off briefly.
- Carefully place the battered fish into the hot oil, one piece at a time, to avoid splashes. Fry in batches for about 3 minutes, flipping after 2 minutes, until golden brown.
- Remove from oil and place on paper towels to drain. Serve hot.
Serving
- Serve your Crispy Beer Battered Fish with tartare sauce, lemon wedges, and a side salad dressed with vinaigrette. Pair it with crispy French fries or baked potato wedges.
