Ginger Beer Battered Fish Recipes

GINGER BEER BATTERED FISH

Steps:

• Heat deep fryer to 365 F.
• Whisk together flour, cornstarch, baking powder and salt and pepper.
• Add ginger beer (see notes) and stir just until combined. If batter is over mixed, it will be tough.
• Dredge halibut in cornstarch then dip in batter.
• Allow any excess batter to drain away, then slowly, carefully, dip the fish into the hot oil.
• Fry until golden and crispy and fish is cooked through, approximately 8 to 10 minutes. The oil temperature will drop a bit, 365 degrees is ideal.

GINGER BEER BATTERED FISH

Steps:

• Heat a pan with enough oil to shallow fry fish. Sift flour, baking powder, salt and pepper into a bowl. Add beaten egg and enough ginger beer to form a thick batter. Rub fish spice onto fillets of fish before dipping into the batter. Once fish has been battered place into the hot oil. Fry until golden and crisp. Turn fish over to fry the other side. Drain on paper towel for a bit before serving.Serve with salad or chips or just as it with some tartar sauce.Recipe reprinted with permission of From My Fingertips. To see more recipes, please click here.

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.

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 FOR FISH

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.

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.