Beer Battered Fish
shared by Jennifer
Details:
-
PT30M
- Prep Time: 30 Minutes PT45M
- Cook Time: 45 Minutes PT1H15M
- Total Time: 1 Hour 15 Minutes
- Difficulty: Novice
- Serves: 4 people
- Cuisine: American
For the Batter: Whisk together flour, cornstarch, beer, egg, and salt in a medium-sized bowl. Make sure there are no lumps. Cover bowl and place in fridge
Ingredients:
- 1 cup Flour
- 1 cup cornstarch
- 12 oz beer; lager, ale
- 1 Egg
- 1 tsp Kosher Salt
- Salt & pepper
- Lemon or malt vinegar; optional
- 1 1/2 lbs skinless fillets of fish; (cod, flounder, fluke, or haddock), cut into four pieces, less than ¾-inch thick
Directions:
- For the Batter: Whisk together flour, cornstarch, beer, egg, and salt in a medium-sized bowl. Make sure there are no lumps. Cover bowl and place in fridge for at least 20 minutes, and up to 3 hours.
- For the Fish: Pour oil into a large dutch oven. Turn heat to medium and bring to a temperature of 375 degrees F.
- Dry fish fillets with paper towels. Season both sides with salt and pepper. Drop each piece into the bowl of batter.
- When oil is at 375 degrees F., remove one piece of fish out with a pair of tongs, letting the excess batter drip back into the bowl. Then lower it into the oil, holding on to it for a few seconds to keep it from sticking to the bottom. Repeat process with other fillets. Adjust heat to medium-high to keep temperature at about 350 degrees F. Cook until fillets are golden brown, about five minutes.
- Drain fish fillets on a baking sheet covered with paper towels. Serve with cole slaw, malt vinegar, lemon, or whatever you like best.