Crispy Beer Battered Fish

The best way to cook deep-fried battered fish is to add beer to your batter.  

The bubbles in the beer add body and lightness to the batter, giving the fried fish a layer of delicious crispy coating that envelops all the moisture in it.  

I served the fish with some chips and home-made tartar sauce and it was a big hit with my family.  Even my husband, who dislikes fried food, gave a thumbs-up for it.      

 

Crispy Beer Battered Fish 

  

Ingredients:

1 cup Plain Flour

3 tbsp Corn Flour
2 tsp Paprika
1 tsp Salt
1 tsp Garlic Powder 
1/2 tsp Black Ground Pepper
2 tbsp Lemon Juice
1 can Beer
Extra Plain Flour for dredging fish

5 pieces of fish fillet (cod, haddock, pollock or halibut) 

Directions:

1. Pat dry your fish pieces with kitchen towel.  Season them with salt and pepper.
2. In a big bowl, add in all dry ingredients and lemon juice.  Slowing pour in beer and whisk until all ingredients are well combined.  Set aside.
3. Heat up some cooking oil in a deep skillet over medium high heat until hot.  The oil should be about 2 inches deep.
4. Put some plain flour on a plate, dredge the fish pieces in it.   Shake off the excess flour.  Dip fish into the batter and slide it into the hot oil slowly.  Cook for about 4 minutes until golden brown on each side, turning only once.  
5. Remove cooked fish from oil and drain off excess oil on a kitchen towel.  Serve immediately with some chips and tartar sauce.

Tips:

• If you do not like beer, you can substitute it with soda water which will also add the airy texture to the fish batter.
• If you are not serving the fried fish immediately, keep it warm in a pre-heated oven at 100ºC.