Beer batter for frying fish

I was trying for the traditional English “fish ‘n’ chips” style here. Can be used with any firm, white-fleshed fish such as cod, haddock, mahi, etc. This will coat 2 to 2-1/2 lbs of fish. Great for fried onion rings, too.

1 c flour
¼ c cornstarch
1 tsp baking powder
½ TB salt
½ tsp black pepper
Optional seasoning (see below)
1 egg
1 bottle of beer, no need to use something fancy

Seasoning ideas (use one):

• 1 TB Old Bay seasoning (my favorite)
• 1 TB paprika
• ½ TB garlic powder
• ½ TB chili powder
• 1 tsp dry mustard

Thoroughly mix all the dry ingredients. Stir in the egg. Add about ¾ of the beer and whisk to get a smooth, thin batter. Add more beer or flour as needed to get the right consistency, like thin pancake batter. Let sit for 20 min before coating the fish. Dip the fish, let excess drip off, then drop the fish into your 365^o oil. Fry until golden brown all over, then remove to a rack to drain. Serve as soon as possible.

Explore posts in the same categories: Miscellaneous, Seafood

Tags: batter, fish, frying

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