Crispy Beer Battered Fish
A delightful dish that combines tender fish fillets with a light and crispy beer batter, perfect for any seafood lover.
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.
Notes
If you have leftovers, store any uneaten crispy fish in an airtight container in the fridge. To maintain crunchiness, reheat them in an oven at 180°C (350°F) for about 10 minutes.