If you’re anything like me, you have a love for the incredibly crispy outside and the juicy, moist flakiness of your fish. The recipe for this decadent and scrumptious meal is simple, cheap, and better than the pub version. I promise, this Beer Battered Fish delivers.I spent a lifetime in restaurants and pubs, and I’ve had my fair share of some of the best Beer Battered Fish around. One thing that is for certain, Beer Battered Fish is a recipe that you can do literally anything to and it should turn out right. The ticket to making Beer Battered Fish is all about the fish. The batter itself hosts the traditional seasonings that you would bake, poach, pan-fry or sear. Let’s take a little boo and see what makes up my Beer Battered Fish.
It does Batter:
- 1 cup all-purpose flour
- 2/3 cup cornstarch
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp garlic powder
- 1 tsp cayenne powder
- 3 tbsp fresh lemon rind
- 1 bottle beer or soda water (usually about 3/4 does the trick of either)
- 5-6 cups vegetable oil
- 4 medium-sized filets ( Halibut, Haddock or Cod)
Fry Me Up Some Fish:
- In a large heavy-bottomed pot, heat oil to 350 using a thermometer.
- Combine all dry ingredients in a large mixing bowl and whisk together until well mixed.
- Slowly add your beer or soda making sure to whisk well.
- Once you reach a goopy consistency, add your lemon rind and give it a good stir.
- With your paper towel patted filets, gently submerge in your batter until well coated.
- Carefully add to your oil making sure your temperature stays at 350.
- Repeat for your other filets and using the same process.
- Cook 8 – 10 mins making sure your temperature stays at a constant 350.
- Remove from oil and drain for about 3-5 mins.Lemon rind right in the batter? Oh yes my friends, talk about an added zing in every bite. That and the fact that my kids don’t really relish the idea of lemons going on any of their food, this is a great way to get the flavours that should be paired, paired. You can honestly use almost any white fish that you can think of, but at the end of the day, I am a true Halibut fan and I can’t really get enough of that delicious crunchy coating and the perfectly cooked and flakey fish that awaits inside.So here’s the deal with the constant nagging about the temperature of the oil. The larger the area of oil, the easier it is to keep at a constant temperature. If you use a medium pot, the same amount of oil, your temperature will drop quicker and have a slower rebound time than that of a large pot. It’s a lot harder to bring your oil back up to temp than it is to take that few extra seconds and maintain. I love my Beer Battered Fish and I put this recipe right up amongst some of the best Fish places anywhere. If you want to get creative with flavours, this is the perfect platform to start with.
What are some of your favourite add-ons to your fish batter?