Beer Batter Fish Recipes

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BEER BATTER FOR FISH



Beer Batter for Fish image

Basic beer batter, good for almost any white fleshed fish.

Provided by Wilma Scott

Categories     Seafood     Fish

Time 15m

Yield 6

Number Of Ingredients 12

3 eggs
¾ cup beer
1 ½ cups milk
4 cups pastry flour
1 tablespoon baking powder
½ teaspoon baking soda
2 tablespoons cornstarch
salt to taste
ground black pepper to taste
.063 teaspoon garlic powder
1 ½ pounds cod fillets
2 quarts vegetable oil for frying

Steps:

  • In a medium bowl, stir together flour, baking powder, baking soda, and cornstarch.
  • In a large bowl, beat together eggs and milk. Mix in beer. Stir in flour mixture. Season with salt, black pepper, and garlic powder.
  • In an electric deep fryer or a heavy saucepan, heat oil to 375 degrees F (190 degrees C).
  • Coat fish in batter, and submerge in hot oil. Fry until golden brown, about 4 to 5 minutes. Serve.

Nutrition Facts : Calories 772.1 calories, Carbohydrate 74.8 g, Cholesterol 142.2 mg, Fat 41.5 g, Fiber 10.9 g, Protein 28.9 g, SaturatedFat 6.7 g, Sodium 491.7 mg, Sugar 3.7 g

BEER BATTER FISH FILLETS



Beer Batter Fish Fillets image

An exceptional dill flavored, beer batter for deep frying. Fish options include cod, haddock, sea bass, and orange roughy. Suggestions for side dishes are french fries, hush puppies, and ginger coleslaw.

Provided by Karen David

Categories     Seafood     Fish

Time 40m

Yield 8

Number Of Ingredients 9

1 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon dried dill weed
¾ cup beer
½ cup milk
2 eggs
2 pounds cod fillets
2 quarts vegetable oil for frying

Steps:

  • In a large bowl, mix together flour, salt, baking powder, and dill. Add beer, milk, and eggs; mix well.
  • Place fish fillets in batter mixture, coat well, and let stand for 15 minutes.
  • Heat deep fryer to 375 degrees F (190 degrees C). Place fish in hot oil, and fry until golden brown. Cook fish in batches to maintain oil temperature. Serve.

Nutrition Facts : Calories 442.3 calories, Carbohydrate 20 g, Cholesterol 92 mg, Fat 30.8 g, Fiber 0.6 g, Protein 19.4 g, SaturatedFat 4.8 g, Sodium 458.3 mg, Sugar 1.5 g

THE BEST BEER BATTERED FISH



The Best Beer Battered Fish image

Beer batter can be contentious. When done right, it is light, airy, and crunchy-perfectly complimenting the fillet within. When done poorly, it can be heavy, doughy, and overpowering. Beer battered fish takes more attention to detail than other method of frying, so it's best to work in small batches...

Provided by Jesse Griffiths

Categories     Main

Yield 3-4

Number Of Ingredients 7

1 lb. fish fillets
Salt and pepper
1¼ cup all-purpose flour
1 tsp. baking powder
½ tsp. salt
12 oz. beer
1 tbsp. honey

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



Beer Battered Fish image

This is a great beer batter fish recipe, and is very easy to do. We often fish all day with friends, and then cook the fish afterwards out on deck. Yummy and great!

Provided by Chef Sunshine

Categories     Lunch/Snacks

Time 20m

Yield 8 serving(s)

Number Of Ingredients 10

2 quarts vegetable oil (for frying)
8 (4 ounce) cod fish fillets
salt and pepper
1 cup all-purpose flour
2 tablespoons garlic powder
2 tablespoons paprika
2 teaspoons salt
2 teaspoons ground black pepper
1 egg, beaten
1 (12 ounce) bottle beer

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.

Nutrition Facts : Calories 2120.1, Fat 219.8, SaturatedFat 28.6, Cholesterol 72.4, Sodium 656.8, Carbohydrate 16.6, Fiber 1.4, Sugar 0.3, Protein 23.7

BEER BATTER FISH MADE GREAT



Beer Batter Fish Made Great image

This is a great beer batter fish recipe, and is very easy to do. We often fish all day with friends, and then cook the fish afterwards out on deck. Yummy and great!

Provided by Linda Olar

Categories     Seafood     Fish

Time 30m

Yield 8

Number Of Ingredients 10

2 quarts vegetable oil for frying
8 (4 ounce) fillets cod
salt and pepper to taste
1 cup all-purpose flour
2 tablespoons garlic powder
2 tablespoons paprika
2 teaspoons salt
2 teaspoons ground black pepper
1 egg, beaten
1 (12 fluid ounce) can or bottle beer

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.

Nutrition Facts : Calories 447.5 calories, Carbohydrate 22.6 g, Cholesterol 67.5 mg, Fat 30.2 g, Fiber 1.6 g, Protein 18.8 g, SaturatedFat 4.5 g, Sodium 675 mg, Sugar 1.4 g

BEER-BATTERED FISH AND CHIPS



Beer-Battered Fish and Chips image

Our take on this classic British pub grub is just right. Rice flour, baking powder and beer in the batter keep the breading light and crisp, and making your own "chips" is definitely worth it. The double-frying method at two different oil temperatures ensures that the potatoes are perfectly golden and never soggy.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 10

3 large russet potatoes (about 1 1/2 pounds)
Vegetable oil, for deep-frying
1 1/4 cups all-purpose flour
1 cup rice flour
2 teaspoons baking powder
Kosher salt
1/4 teaspoon cayenne pepper
1 12-ounce bottle lager, chilled
1 1/2 pounds skinless Pacific cod fillet (in one piece), cut into 12 pieces
Malt vinegar and lemon wedges, for serving

Steps:

  • Set a colander in a large bowl of ice water. Slice the potatoes lengthwise 1/4 inch thick, then stack the slices and cut into 1/4-inch-thick sticks, adding them to the ice water as you work. Refrigerate 30 minutes or up to 1 hour. Lift the colander out of the ice water, rinse the potatoes well and pat very dry.
  • Preheat the oven to 350 degrees F. Heat 4 inches vegetable oil in a large Dutch oven until a deep-fry thermometer registers 280 degrees F. Add half of the potatoes; fry until tender but still colorless, about 5 minutes. Remove with a slotted spoon to a paper towel-lined plate. Repeat with the remaining potatoes. Increase the oil temperature to 365 degrees F.
  • Whisk 3/4 cup all-purpose flour, the rice flour, baking powder, 1 teaspoon salt and the cayenne in a large bowl. Whisk in the beer until mostly smooth. Let sit 5 minutes to thicken.
  • Set a wire rack on a rimmed baking sheet. Season the fish with salt. Working in two batches, dredge the fish in the remaining 1/2 cup all-purpose flour, then dip in the beer batter, letting the excess drip off. Fry until crisp and golden brown, about 4 minutes. Transfer to the rack; sprinkle with salt. Keep warm in the oven.
  • Increase the oil temperature to 380 degrees F. Working in two batches, fry the potatoes again until crisp and golden brown, about 2 minutes. Drain on a paper towel-lined plate and season with salt. Serve the fish and chips with malt vinegar and lemon wedges.

POOR MAN'S BEER BATTER FISH



Poor Man's Beer Batter Fish image

This is a SUPER EASY AND FAST not to mention CHEAP and NO MESS way to make a beer batter for your fresh fish while camping. Using only beer, your freshly caught fish, some oil for your skillet, and shake and pour buttermilk pancake mix containers found in your local supermarket. Great for camping!

Provided by PSYCHOSKITCHIN

Categories     Seafood     Fish

Time 9m

Yield 8

Number Of Ingredients 4

1 cup beer, or as needed
1 (7 ounce) container shake and pour buttermilk pancake mix
2 pounds trout fillets
½ cup oil for frying

Steps:

  • Heat oil in a large skillet over medium heat.
  • Pour beer into the pancake mix container in place of the water it calls for. Make the batter as thick or thin as you prefer. Close the lid, give it a few shakes, and boom it's done.
  • Dip fish into the batter using a pair of tongs, or if you want to dirty a dish, pour the batter in a bowl first. If you cut your fish into smaller pieces, you can toss them into the container, close the lid and shake it a couple of times, then carefully remove the coated pieces.
  • Remove the fish from the batter using tongs, and place into the hot oil. Fry the fish until golden brown on both sides, 3 to 4 minutes per side.

Nutrition Facts : Calories 285.8 calories, Carbohydrate 17.6 g, Cholesterol 74.8 mg, Fat 11.2 g, Protein 25.6 g, SaturatedFat 1.5 g, Sodium 335.6 mg, Sugar 2.8 g

GOLDEN BEER-BATTERED FISH WITH CHIPS



Golden beer-battered fish with chips image

Cooking cod, hake or haddock in a super-crispy batter made from sparkling water steams the fish so it's really moist

Provided by Good Food team

Categories     Main course, Main course

Time 1h25m

Number Of Ingredients 22

50g plain flour
50g cornflour
1 tsp baking powder
turmeric
75ml lager beer
75ml sparkling water
about 1 litre sunflower oil, for frying
400g fillet sustainable cod, hake or haddock, halved
750g potatoes, Maris Piper or Desiree, peeled and sliced into thick chips
2 tbsp plain flour
2 tbsp sunflower oil
50g plain flour
50g cornflour
1 tsp baking powder
turmeric
75ml lager beer
75ml sparkling water
about 1 litre sunflower oil, for frying
400g fillet sustainable cod, hake or haddock, halved
750g potatoes, Maris Piper or Desiree, peeled and sliced into thick chips
2 tbsp plain flour
2 tbsp sunflower oil

Steps:

  • Combine the flour, cornflour, baking powder and turmeric in a large bowl, season, then spoon 1 tbsp onto a plate and set aside. Gradually pour the beer and water into the bowl, stirring with a wooden spoon until you have a smooth, lump-free batter. Leave to rest for 30 mins while you prepare the chips.
  • Heat oven to 200C/fan 180C/gas 6. Boil a large pan of water, then add the chipped potatoes and boil for 2-3 mins until the outsides are just tender but not soft. drain well, then tip onto a large baking tray with the flour, oil and some salt. Gently toss together until all the potatoes are evenly coated and the flour is no longer dusty. Roast for 30 mins, turning occasionally, until the chips are golden and crisp.
  • To cook the fish, heat the 1 litre oil in a deep saucepan until a drop of batter sizzles and crisps up straight away. Pat the fish dry with kitchen paper, then toss it in the reserved turmeric flour mix. Shake off any excess, then dip into the batter. Carefully lower each fillet into the hot oil and fry for 6-8 mins - depending on the thickness of the fish - until golden and crisp. Using a large slotted spoon, lift out the fish, drain on kitchen paper, then sprinkle with salt. Serve with the hot chips and Homemade tomato sauce (see 'goes well with').
  • Combine the flour, cornflour, baking powder and turmeric in a large bowl, season, then spoon 1 tbsp onto a plate and set aside. Gradually pour the beer and water into the bowl, stirring with a wooden spoon until you have a smooth, lump-free batter. Leave to rest for 30 mins while you prepare the chips.
  • Heat oven to 200C/fan 180C/gas 6. Boil a large pan of water, then add the chipped potatoes and boil for 2-3 mins until the outsides are just tender but not soft. drain well, then tip onto a large baking tray with the flour, oil and some salt. Gently toss together until all the potatoes are evenly coated and the flour is no longer dusty. Roast for 30 mins, turning occasionally, until the chips are golden and crisp.
  • To cook the fish, heat the 1 litre oil in a deep saucepan until a drop of batter sizzles and crisps up straight away. Pat the fish dry with kitchen paper, then toss it in the reserved turmeric flour mix. Shake off any excess, then dip into the batter. Carefully lower each fillet into the hot oil and fry for 6-8 mins - depending on the thickness of the fish - until golden and crisp. Using a large slotted spoon, lift out the fish, drain on kitchen paper, then sprinkle with salt. Serve with the hot chips and Homemade tomato sauce (see 'goes well with').

Nutrition Facts : Calories 1040 calories, Fat 43 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 120 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 49 grams protein, Sodium 1.16 milligram of sodium

BEER-BATTERED FISH



Beer-Battered Fish image

This crispy beer batter can also be used for chicken tenders, onion rings, and zucchini slices.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 35m

Number Of Ingredients 8

8 cups vegetable oil
1 cup all-purpose flour
Coarse salt
1/2 teaspoon baking powder
1 cup pale lager
1 1/2 pounds boneless, skinless cod or other firm white-fleshed fish, cut into 1-by-3-inch pieces
lemon wedges, for serving
Tartar Sauce, for serving

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.

Nutrition Facts : Calories 549 g, Fat 38 g, Protein 29 g

BEER BATTERED OVEN FRIED FISH



Beer Battered Oven Fried Fish image

Make and share this Beer Battered Oven Fried Fish recipe from Food.com.

Provided by Vino Girl

Categories     Catfish

Time 36m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 tablespoons vegetable oil
1 cup flour
1/2 teaspoon pepper
1/4 teaspoon garlic salt
2/3 cup beer
2 egg whites
2 cups dry breadcrumbs
1/2 cup fresh parsley, chopped
1 1/2 lbs firm white fish fillets, grouper, catfish or tilapia, cut into 4 x 1 inch strips
cooking spray

Steps:

  • Preheat oven to 450°F.
  • Coat the bottom of a jelly roll or baking pan with vegetable oil.
  • Combine flour, pepper, and garlic salt in a large bowl.
  • Add beer and stir well.
  • Beat egg whites until stiff peaks form.
  • Gently fold egg whites into flour mixture.
  • Combine breadcrumbs and parsley in a shallow dish.
  • Dip one fish strip into the flour mixture and then dredge in the breadcrumb mixture. Place on the prepared baking sheet.
  • Repeat with the remaining fish strips.
  • Lightly coat strips with cooking spray.
  • Bake in preheated oven for 15 minutes or until the fish flakes easily with a fork.
  • Remove from oven.
  • Preheat broiler.
  • Broil the fish strips 1 minute or until tops are lightly browned.

Nutrition Facts : Calories 397.4, Fat 8.5, SaturatedFat 1.3, Cholesterol 114.3, Sodium 260.6, Carbohydrate 36.2, Fiber 1.8, Sugar 1.1, Protein 38.6

CRISPY BEER BATTER FISH & CHIPS



Crispy Beer Batter Fish & Chips image

Virtually every beer-battered fish recipe looks crispy coming out of the fryer, and some even stay crispy for a few minutes, but then the inevitable sogginess sets in. Well, with this simple formula, and a few easy tricks, you can achieve a fried fish where the last bite is as crisp as the first. The keys are keeping your batter really cold and patting your fish really dry. Serve over a bed of salt 'n vinegar chips with tartar sauce and lemon.

Provided by Chef John

Categories     Seafood     Fish

Time 25m

Yield 4

Number Of Ingredients 8

1 cup self-rising flour
2 tablespoons rice flour
¼ teaspoon baking powder
4 (6 ounce) cod fillets, fully thawed if frozen
2 tablespoons rice flour, or as needed
salt to taste
1 cup lager-style beer, or more as needed
vegetable oil for frying

Steps:

  • Whisk self-rising flour, rice flour, and baking powder together in a bowl. Freeze until ready to use.
  • Pat fish as dry as possible. Cut pieces lengthwise to get eight 1-inch thick strips. Place rice flour on a plate and season with salt. Dust fish lightly with the mixture and shake off excess. Cover a plate with crinkled foil to make a quick drying rack; place fish on top.
  • Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
  • Pour beer into the flour mixture and whisk, adding more as needed, until batter is the consistency of thick pancake batter. Dip fish pieces into the batter to coat; lift out and let excess drip off.
  • Fry fish in batches until golden brown, dunking occasionally if needed, 3 to 4 minutes. Drain on paper towels. Serve immediately.

Nutrition Facts : Calories 503.1 calories, Carbohydrate 42.7 g, Cholesterol 66.3 mg, Fat 22.1 g, Fiber 1.4 g, Protein 27.3 g, SaturatedFat 3.6 g, Sodium 590.6 mg, Sugar 1 g

TAVERN BEER BATTERED FISH



Tavern Beer Battered Fish image

This recipe is from a local tavern that is well known for their beer battered fish. This recipe makes a thick, fluffy batter that even non-fish eaters like myself will like.

Provided by Crafty Lady 13

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

2 eggs
1/3 cup beer, more if needed
3/4 cup milk
2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 tablespoon cornstarch
salt, to taste
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 lb cod fish fillet
4 cups oil, for frying

Steps:

  • In a medium bowl, stir together flour, baking powder, baking soda, and cornstarch.
  • In a large bowl, beat together eggs and milk. Mix in beer. Stir in flour mixture. Season with salt, garlic powder and cayenne pepper.
  • In a deep fryer or a heavy saucepan, heat oil to 375°.
  • Coat fish in batter and submerge in hot oil. Fry until golden brown, about 4 to 5 minutes.

Nutrition Facts : Calories 2330.9, Fat 223.4, SaturatedFat 30.3, Cholesterol 148.3, Sodium 336.5, Carbohydrate 53.1, Fiber 1.8, Sugar 0.3, Protein 31.5

CRISPY BEER-BATTERED FISH



Crispy Beer-Battered Fish image

A local restaurant made a similar breading for shrimp po' boys, but we think this version's better. I serve the beer battered fish with a ranch dressing and hot sauce mixture as a dip. -Jenny Wenzel, Gulfport, Mississippi

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1/2 cup cornstarch
1-1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon Creole seasoning
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1 cup all-purpose flour, divided
1/2 cup 2% milk
1/3 cup beer or nonalcoholic beer
2 cups crushed unsalted top saltines (about 40)
4 cod fillets (6 ounces each)
Oil for deep-fat frying

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.

Nutrition Facts : Calories 513 calories, Fat 27g fat (3g saturated fat), Cholesterol 66mg cholesterol, Sodium 775mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 1g fiber), Protein 30g protein.

BEER-BATTERED FISH AND CHIPS



Beer-Battered Fish and Chips image

Here's my twist on classic fish and chips. The challenge of making a batch of this pub favorite is timing it so both elements (fish and potatoes) get out hot on the plate without the cook having to set up two fryers. My trick is to blanch the chips in boiling water to precook them, then fry and hold the chips in a warm oven while I fry the fish.

Provided by Jet Tila

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Canola oil, for frying
4 to 6 golden potatoes, peeled
Fine salt
2 pounds skinless white fish fillet, such as cod, sablefish or halibut, cut into 6 to 8 palm-size pieces
Kosher salt and freshly ground black pepper
1 1/2 cups all-purpose flour
1 tablespoon garlic powder
1 tablespoon paprika
1 teaspoon baking soda
1 1/3 cups cold beer
Malt vinegar, tartar sauce or HP Sauce for serving, optional

Steps:

  • Preheat the oven to 250 degrees F.
  • For the chips: Fill a 6- to 8-quart Dutch oven with oil to a depth of about 5 inches. Heat to 365 degrees F on a deep-fry thermometer.
  • Cut the potatoes in half lengthwise, then cut each half into thirds lengthwise, making wide strips. Place the potatoes in a medium saucepan with enough cold water to cover by about 1 inch. Salt the water generously and bring to a boil over high heat. Reduce the heat and simmer for about 5 minutes. Drain the potatoes and transfer them to a sheet pan lined with paper towels to dry for about 10 minutes. Once the potatoes are very dry, working in 2 batches, gently transfer them to the oil and fry until golden brown and crispy, 3 to 6 minutes.
  • Transfer the chips to a rack set over a baking sheet and sprinkle immediately with 1 to 2 teaspoons salt. Keep warm in the oven while you fry the fish. (You can also reheat them with a quick second fry while fish is cooling slightly.)
  • For the fish: Place the fillets on a small baking sheet or large plate, blot dry with paper towels and sprinkle on all sides with 1 teaspoon salt and 1/2 teaspoon pepper. Move the fish to one side and place 1/2 cup of flour on the other side (this flour is for dusting the fish just before dipping it in batter). Season the flour with a pinch of salt and a few grinds of pepper.
  • To make the batter, place the remaining 1 cup flour, garlic powder, paprika, baking powder, a pinch of salt and a few grinds of pepper in a medium bowl. Stir together with a fork until combined. When ready to fry, pour in the beer and whisk until smooth. The batter should be the consistency of fairly thin pancake batter.
  • Dredge the fish on all sides in the flour on the baking sheet. Shake off any excess. Working in 2 batches, coat one fillet at time in the batter, letting excess drip back into the bowl. Gently lower the fillet into the hot oil. Repeat with the remaining fillets. Fry until GBD (golden brown and delicious), 4 to 6 minutes, turning over midway through cooking.
  • Drain the fillets on a rack set over a sheet pan. Serve immediately with the chips. Classic condiments to serve alongside include malt vinegar, tartar sauce or HP Sauce.

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From thekitchn.com


CRISPY BEER BATTER FISH RECIPE - I WASH YOU DRY
Instructions. Add oil to a large, heavy bottomed pot or deep fryer till it's about 2 to 3 inches deep. Heat oil to 375 degrees F. Meanwhile, cut fish into stick shapes, about 1 inch wide and 3 inches long. Pat dry with paper towels and season with salt and pepper. To make the beer batter, whisk together the flour, garlic powder, paprika and ...
From iwashyoudry.com


CRISPY BEER BATTERED FISH - RECIPETIN EATS
2021-01-13 – First fry: Fry fish in batches for 2½ minutes until crispy and golden, but not a deep golden.Drain on paper towels, continue with remaining fish. – Second fry: This is to reheat and make it deep golden and crispy. Increase oil temperature to 200°C/390°F. Add fish and fry for 1 minute until deep golden.
From recipetineats.com


BEER BATTERED FISH - BEYOND THE CHICKEN COOP
2018-09-17 Heat oil to 375 degrees. corn oil. Pat fish fillets dry with a paper towel. Dip fish, one at a time, into beer batter. Add to heated oil. Cook 3-4 pieces at a time so pan is not overcrowded. 1 -2 pounds fish fillets. Cook 2-3 minutes per side. Place cooked fish on a baking sheet lined with a baking rack.
From beyondthechickencoop.com


BEER BATTERED FISH - CANADIAN FOOD FOCUS
Cut each piece of fish in half lengthwise, creating long finger like pieces. Season with salt and dredge in cornstarch. Keep chilled in the fridge while you heat the oil and prepare the batter. Add the oil to a large Dutch oven and place over medium-high heat. Using a thermometer, bring the temperature of the oil up to 375°F (190°C).
From canadianfoodfocus.org


BEER BATTER RECIPE: A STEP-BY-STEP GUIDE | GOURMET TRAVELLER
2021-08-26 How to make beer batter, step by step. Step 1 Sift 225gm (1½ cups) self-raising flour and 75gm (½ cup) cornflour into a large bowl. Gradually whisk in 375ml (1½ cups) chilled beer and 60ml (¼ cup) chilled soda water to form a thin batter. Season with salt. Step 1.
From gourmettraveller.com.au


BRITISH BEER BATTERED FISH AND CHIPS - LOVEFOODIES
Add the fizzy beer or fizzy water to your batter and gently mix it. It should have the consistency of pouring cream or yogurt. If it is too thick, add a little of your fizzy liquid. 9. Increase your oil heat to 180C / 350F ready for the fish. Place a few sheets of kitchen paper in your baking tray.
From lovefoodies.com


CRISPY BEER BATTERED FISH - THE CHUNKY CHEF
2021-02-24 Make batter. Whisk together the dry ingredients, then add the egg and beer, slowly whisking until the batter looks like pancake batter. Coat fish and fry. Dip the fish into the batter, then add to the hot oil. Cook 3-5 minutes per side, until golden brown. Drain.
From thechunkychef.com


HOW TO MAKE BEER BATTERED FISH AT HOME | COOKING AND GOLF
The cold batter hitting the hot oil will instantly seal the batter and start the crisping process of the batter. Cooking the beer battered fish for 4-5 minutes and turn to evenly cook the fish. Carefully remove the fish and drain on a wire rack for 1 minute. Season with Himalayan pink salt, serve with tartar sauce and lemon wedges.
From cookingandgolf.com


THE ULTIMATE BEER-BATTERED FRIED FISH - ON THE WATER
2019-07-12 1/2 teaspoon paprika. Canola oil for frying. Whisk together the dry ingredients listed above, and then stir in the beer until the batter is smooth. It should be the consistency of pancake batter. Arrange two plates; add about 1/2 cup additional flour to one, and an additional 3/4 cup of rice flour to the other.
From onthewater.com


AIR FRYER BEER BATTERED FISH - FATHER AND US
2020-09-14 Preheat Air Fryer to 390 Degrees. Cut Cod into fillets, about 3-4 inches long each. Mix together 1 cup of flour, corn starch, baking soda, egg and beer in a medium size bowl. Mix together the rest of the flour and the paprika, onion powder and garlic powder in another bowl.
From fatherandus.com


BASIC FISH BATTER - PUDGE FACTOR
2022-05-13 Basic fish batter contains only four simple ingredients but produces the crispiest battered fish that you can imagine. Unlike many fish batter recipes, this basic fish batter contains no beer. Also, it doesn’t contain spices that will mask the delicate taste of the fish.
From pudgefactor.com


BEER BATTERED FISH RECIPE [VIDEO] - SWEET AND SAVORY MEALS
2020-09-20 Add in the beer, whisking slowly until combined. Heat 3-4 inches of oil in a large dutch oven or deep cast iron pan until it reaches 365 degrees. Dip the fish pieces into the batter, then carefully transfer them into the hot oil and fry until golden brown. Do NOT overcrowd the pan, fry the fish in batches.
From sweetandsavorymeals.com


CRISPY BEER-BATTERED FISH | THE BEER STORE
2. In a large bowl, whisk together flour, cornstarch and 1 tsp (5 mL) salt. Whisk in beer and egg until no lumps remain, about 10 seconds. Cover and refrigerate for 15 minutes. 3. In a high-sided 12-inch skillet or a large, deep saucepan, heat about 1 inch oil over medium-high heat until a deep-fry thermometer reads 375°F.
From thebeerstore.ca


BEST BEER BATTER FISH AND CHIPS WITH COLD VEGGIES AND DIP …
2009-11-09 Heat oil on high in a large stove-top pot with deep sides. Step 7. Cut fish into serving pieces approx 2″ x 4″. Step 8. Dunk fish into beer mixture to coat. Place fish into oil and cook for 2 minutes per side or until golden. Remove with a …
From foodnetwork.ca


THE BEST BEER BATTER RECIPE - THE KITCHEN MAGPIE
2022-02-24 Instructions. Combine the batter ingredients and mix until smooth batter forms, ensuring that there are no lumps. To deep-fry, preheat 2-3 inches of oil in a heavy saucepan to 375 degrees F, or preheat your deep fryer. Line a large …
From thekitchenmagpie.com


BEER-BATTERED FISH RECIPE | SOUTHERN LIVING
Ingredient Checklist. ½ cup mayonnaise. 1 tablespoon finely chopped non-pareil capers. 2 teaspoons finely chopped cornichons. 2 teaspoons fresh lemon juice (from 1 lemon) 2 teaspoons Dijon mustard. 1 ½ pounds skinless cod (3/4-in.-thick), cut into 3- x 1 1/2-in. pieces. ½ teaspoon garlic powder. 1 ¾ teaspoons kosher salt, divided.
From southernliving.com


BEER BATTER FISH | TASTYCOOKERY
Season with salt and pepper to taste. In a bowl, combine all-purpose flour, paprika, garlic powder, 2 tsps salt, and 2 tsps pepper. Stir the beaten egg into the flour mixture. Slowly stir in beer. The batter should be thin. Dip cod in the mixture. Drop one fish fillet at a time into the oil. Fry until both sides are golden brown.
From tastycookery.com


BEER-BATTER BAKED FISH RECIPE | MYRECIPES
Preheat oven to 500°. Advertisement. Step 2. Sprinkle 1 tablespoon flour and salt over 1 side of fillets. Place fillets, flour sides up, in a 13 x 9-inch baking dish coated with cooking spray. Step 3. Combine 1/2 cup flour and pepper in a medium bowl. Gradually add beer, oil, and egg yolk, stirring with a wire whisk until blended.
From myrecipes.com


CRISPY BEER BATTERED FISH – FOODIE TRAIL
Directions. Step-1. Combine the flour, cornflour, salt, pepper, turmeric powder. Whisk in beer slowly to make a smooth paste, then continue adding beer, gradually, until the batter is smooth and creamy (pancake batter consistency- Don’t beat the batter too vigorously or the bubbles from the beer will burst. Whisk until just combined).
From foodie-trail.com


BEER-BATTERED FISH - NINJA TEST KITCHEN
In the first bowl, whisk together 1 1/2 cups of flour and the baking powder, salt, pepper, beer, and egg until relatively smooth. There should be no large chunks of flour or baking powder. Step 3. In the second bowl, mix the remaining 1 1/2 cups flour with the Old Bay seasoning. Step 4.
From ninjatestkitchen.com


BEER BATTER CATFISH RECIPE – RAMBLING ANGLER OUTDOORS
Cooking the beer batter catfish- Heat the oil to around 350 degrees. Use a temperature probe for good results. Dip the fillet pieces into the beer batter and coat well. Use a fork to pick the pieces up from the batter and allow them to drain a few seconds before …
From ramblingangler.com


BEER BATTERED FISH RECIPE - LITTLE SUNNY KITCHEN
2020-06-13 Make the dredging flour. Combine flour with salt and pepper. Set aside. Make the batter: In a large bowl, whisk the flour with baking powder, salt, pepper, and cold beer. The consistency of the batter must be the same as heavy/double cream (add more liquid or flour if needed to achieve this).
From littlesunnykitchen.com


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