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.
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
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
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
THE BEST BEER BATTERED FISH
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
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 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.
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
UNBELIEVABLE FISH BATTER
In the early 1950's, I received this recipe on an open-line, talk-radio show. It makes the lightest, crispiest batter imaginable. This makes enough to coat approximately 2 pounds of fish.
Provided by MargeBC
Time 10m
Yield 6
Number Of Ingredients 5
Steps:
- Whisk together the flour, milk, water, baking powder, and salt in a bowl until smooth.
Nutrition Facts : Calories 90.9 calories, Carbohydrate 19.4 g, Cholesterol 1.6 mg, Fat 0.6 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 1372.1 mg, Sugar 1 g
EASY BEER BATTER
First rule of beer batter: Beer batter is not complicated, it should only contain beer and self-raising flour. Second rule of beer batter: The beer should be cold. Third rule of beer batter: You DO NOT need to sift the flour and don't over-whisk it. A few lumps actually makes for a better texture. Fourth and most important rule of beer batter: It is important to choose the correct beer according to what you are going to cook. As any ingredient ranges in texture and taste, so does beer.
Provided by chrisBadenoch
Categories 100+ Everyday Cooking Recipes
Time 5m
Yield 4
Number Of Ingredients 2
Steps:
- Whisk flour and beer together in a bowl until batter is just combined; batter will be lumpy.
Nutrition Facts : Calories 259.5 calories, Carbohydrate 49.5 g, Fat 0.6 g, Fiber 1.7 g, Protein 6.6 g, SaturatedFat 0.1 g, Sodium 797.3 mg, Sugar 0.1 g
POOR MAN'S BEER BATTER FISH
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
Time 9m
Yield 8
Number Of Ingredients 4
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
SIMPLE (BUT TASTY) BEER BATTERED FISH
I found this on The Daily Dish blog and added a few spices to make this a unique dish. The kids INHALED it! I guess if you take something healthy like fish and batter it and deep fry the nutritional value out of it, kids will love it!
Provided by PSU Lioness
Categories European
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
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!
Nutrition Facts : Calories 502.7, Fat 2.6, SaturatedFat 0.5, Cholesterol 121.8, Sodium 449.4, Carbohydrate 51.8, Fiber 2, Sugar 0.2, Protein 57.5
CRISPY BEER-BATTERED FISH
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
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
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
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
MY PERFECT FISH BATTER
I've used dozens of recipes over the years, searching for the "perfect fish batter" for fried fish. The many variations of "beer batter" always fell short for me (kinda strange taste, but then, I don't like beer). Actual Tempura batter just didn't have quite the substance I wanted either, although it was closer to what I wanted. I can't even eat some of the gummy, nasty battered fish I've been served and have made. This is honestly the best fish I've ever eaten, bar none, and that includes everyplace on the Pacific coast I've paid to eat. This is light, puffy, delicate and sticks to the fish. The fish must be very cold and very dry. This will batter about 1 1/3 lbs of fish fillets. It's wonderful for shrimp too.
Provided by Kayelle
Categories Low Protein
Time 13m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Use a med. bowl, and with a wire whisk, whisk dry ingredients to be sure they are well blended. Have a large skillet ready with and inch of veg. oil nearly smoking hot.
- Squeeze half a juicy lemon into a measuring cup, and fill to the 3/4 line with ICE cold water. Mix quickly into the dry ingredients, till only small lumps remain. It does not need to be smooth. With tongs, drag each piece of fish through the batter till well coated on each side. Lay the piece in the hot oil, and continue.
- Do not crowd the pieces. You can do this in batches, keeping cooked fish on a rack in a warm oven. It will take a very short time, depending on the thickness of the fish. Do not overcook. Serve with lemon slices.
Nutrition Facts : Calories 137.5, Fat 0.3, SaturatedFat 0.1, Sodium 525.8, Carbohydrate 29.8, Fiber 0.9, Sugar 0.5, Protein 3.3
BEER BATTER FOR FRIED FISH
I found this recipe in A Collection of the Very Finest Recipes Ever Assembled into One Cookbook. This recipe makes the best beer batter fish that I have EVER had! I use the darkest beer I can buy. I tried a pale colored beer once, and I didn't like it as well. You will no doubt enjoy this excellent batter!
Provided by Scrivener1
Categories Healthy
Time 1h10m
Yield 8 filets, 4 serving(s)
Number Of Ingredients 6
Steps:
- Dissolve 1 package dry yeast in 1/2 cup warm beer.
- Add 1 cup flour, and a pinch of salt. Stir.
- Add remaining 1/2 cup beer and more as needed for "sticky run" dough.
- Cover with a dish towel and let it stand in a warm place for a 1/2 hour or more.
- Fold in egg white and use immediately.
- Dry fish fillets with a paper towel before dipping in batter.
- Fry in hot vegetable, peanut, or corn oil.
- Enjoy!
Nutrition Facts : Calories 284.4, Fat 1.5, SaturatedFat 0.3, Cholesterol 73.1, Sodium 147.5, Carbohydrate 26.2, Fiber 0.9, Sugar 0.1, Protein 34.9
CRISPY BEER BATTER
The easiest foolproof beer batter recipe
Provided by Arentweallbusy
Time 25m
Yield Serves 10
Number Of Ingredients 0
Steps:
- 1 cup s/r flour mix with 1/2tsp salt
- Add 125 ml beer and 125ml mineral water. Can add only beer - 250 ml.
- Whisk until there are no lumps
- If too runny, add more flour. If too thick, add more liquid.
- Heat the oil in the wok or deep pan until 200C. Throw a bread crust to check, the oil is hot enough when the bread turns golden in 10 sec.
- Once the oil is hot, deep your fish/veggies into the batter, remove access of the batter on the edge of the bowl and gently immerse in the oil (away from yourself). Repeat with up to 4 pieces at a time. Make sure to let the oil get hot again between the batches.
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