Serves 4-6
Beer battered fish is loved for its irresistible contrast of textures. The light, airy batter—made with cold beer—creates a beautifully crisp and golden crust that shatters with every bite, while the fish inside stays tender, flaky, and moist. The carbonation in the beer helps the coating puff and crisp as it fries, giving that signature crunch without feeling heavy. Perfect with chips, a squeeze of lemon, and your favourite dipping sauce, this dish brings the taste of seaside tradition right into your kitchen.
Ingredients:
- 1 kg white fish fillets*
- 1 1/2 cup all-purpose flour
- 1 1/3 cup COLD beer
- 1/4 cup cornstarch
- 2 tsp baking powder
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
Directions:
- Preheat deep fryer to 180-190°C.
- Pat fish dry with a paper towel and set aside.
- In a large bowl, combine remaining ingredients, whisking until well combined and smooth.
- Working in batches, dip fish in the batter, being sure to coat it completely, then drop carefully into the deep fryer, being careful not to overcrowd the fryer. Fry for 3-4 minutes until golden and crispy.
- Remove from fryer and drain on paper towel. Repeat with remaining pieces.
- Use a firm white fish like cod for best results.
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