Beer Acha Battered Fish Recipes

THE BEST BEER BATTERED FISH

Steps:

• Season the fish with salt and pepper.
• Mix together the flour, baking powder, and salt in a bowl with a whisk.
• Dredge the fillets well in the flour mix, shaking off any excess. Refrigerate fillets until ready to fry.
• When the oil is hot, add the beer and honey to the flour mixture and stir well. A couple of lumps are preferable, so don't overwork it. Add a couple ice cubes to the batter.
• Dip a couple of fillets into the batter, coating them completely. Allow any excess batter to drain off.
• Gently place them into the 375°F oil and fry for 30 seconds.
• Flip the fillet, exposing the more-cooked bottom. Drizzle a little bit of batter on top. Flip the fillet back over and drizzle a little batter on top again. Don't overdo it, but just add a thin layer of additional batter.
• Fry the fish until deep golden brown, about 2 minutes total for fish that's an inch thick. Serve immediately.

BEER BATTERED FISH

Steps:

• Heat oil in a deep fryer to 365 degrees F (185 degrees C).
• Rinse fish, pat dry, and season with salt and pepper.
• Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients.
• Gradually mix in one beer until a thin batter is formed.
• You should be able to see the fish through the batter after it has been dipped.
• Dip fish fillets into the batter, then drop one at a time into hot oil.
• Fry fish, turning once, until both sides are golden brown.
• Drain on paper towels, and serve warm.

BEER BATTER FISH MADE GREAT

Steps:

• Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with salt and pepper.
• Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.
• Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.

CRISPY BEER-BATTERED FISH

Steps:

• In a shallow bowl, combine the cornstarch, baking powder, salt, Creole seasoning, paprika, cayenne and 1/2 cup flour. Stir in milk and beer until smooth. Place crackers and remaining flour in separate shallow bowls. Coat fillets with flour, then dip in batter and coat with crackers., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fish in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels.

BEER-ACHA BATTERED FISH

Steps:

• Prepare Idahoan Signature™ Russets Mashed Potatoes according to package instructions. Keep warm.
• Combine flour, cornstarch, baking powder, baking soda, and sriracha hot sauce in a large bowl. Stir until combined. Add beer and continue to stir until batter is smooth. Place pieces of fish to the bowl and coat all sides evenly coated with the batter.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Cook fish fillets in batches until golden brown, 2 to 3 minutes. Drain cooked fillets on a wire rack. Season with salt.
• Serve with a side of Idahoan Signature™ Russets Mashed Potatoes.

SIMPLE (BUT TASTY) BEER BATTERED FISH

Steps:

• Heat about 2 inches of oil in a skillet or pan over Medium/High heat, or heat it in a fryer to 375.
• In a mixing bowl, stir together flour, paprika, garlic powder, lemon pepper seasoning, salt and pepper.
• Gradually stir in beer and stir until smooth to make batter.
• Dip fish pieces into the batter, drain briefly, then put into the hot oil. Make sure that you only put enough pieces into the pan or fryer that will fit without having them touch or the breading will get knocked off of them.
• Cook for about 4 minutes, flipping halfway through (2 minutes each side), until each side is golden brown and crispy.
• Remove from the oil with a slotted spoon and keep warm in the oven until all pieces are finished.
• Serve with malt vinegar and french fries (optional). Wrap up in a newspaper cone for an authentic British treat!

BEER-BATTERED FISH

Steps:

• In a wide 6-quart pot fitted with a deep-fat thermometer, heat oil to 350 degrees over medium-high. Meanwhile, in a medium bowl, whisk together flour, 1 1/2 teaspoons salt, and baking powder. Slowly add beer and whisk batter until smooth. Line a baking sheet with paper towels and place near stove.
• Pat fish dry with paper towels and season lightly with salt. In two batches, dip fish into batter (gently shaking off excess) and place in oil. Fry fish, turning occasionally, until deep golden brown and crisp, about 7 minutes per batch (adjust heat as necessary to maintain 350 degrees throughout frying).
• With a slotted spoon or mesh strainer, transfer fish to prepared sheet to drain. Keep warm while cooking second batch. Serve with lemon wedges and tartar sauce.