Crispy Beer-Battered Fish Recipe
Ingredients:
- 1 lb (450 g) white fish fillets (cod, haddock, or tilapia)
- 1 cup (125 g) all-purpose flour (plus extra for dusting)
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional, for flavor)
- 1 cup (240 ml) beer (cold, any light beer works well)
- Vegetable oil (for frying)
- Lemon wedges (for serving)
- Tartar sauce or your favorite dip (optional)
Instructions:
- Prepare the Fish
Rinse the fish fillets and pat them dry with a paper towel. Cut into evenly sized pieces, if necessary. Lightly season the fish with salt and pepper. - Preheat the Oil
In a deep frying pan or pot, heat about 2-3 inches of vegetable oil over medium-high heat to 350°F (175°C). Use a thermometer for accuracy. - Make the Batter
In a mixing bowl, combine the flour, baking powder, salt, pepper, and paprika. Gradually whisk in the cold beer until the batter is smooth and thick enough to coat the back of a spoon. - Dust the Fish
Lightly coat the fish fillets with a thin layer of flour. This helps the batter adhere better. - Dip and Fry
Working in batches, dip each fish fillet into the beer batter, letting any excess batter drip off. Carefully place the battered fish into the hot oil. Fry for 3-5 minutes, turning occasionally, until the fish is golden brown and crispy. - Drain the Fish
Remove the fish from the oil and place it on a wire rack or paper towel-lined plate to drain excess oil. - Serve Hot
Serve the crispy beer-battered fish immediately with lemon wedges and your favorite dipping sauce. Pair with fries, coleslaw, or a fresh salad for a classic fish and chips experience.
Tips:
- Ensure the beer is very cold for a lighter, crispier batter.
- Avoid overcrowding the pan, as it can lower the oil temperature and make the fish less crispy.
- Use a slotted spoon or spider skimmer to handle the fish for easy frying.
Enjoy your homemade Crispy Beer-Battered Fish!
