Beer battered fried fish

These Fried Fish are battered and deep-fat fried. You'll need thin fish filets that don't fall apart when cooked.

Ideally serve with chips.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 2 Thin fish fillets (suggested: cod fillets, basa fillets, catfish fillets, tilapia, or flounder)
• Oil with a high smoke point (groundnut oil, canola oil, sunflower oil)
• 1 Egg white, whisked
• 1 cup plain flour (all purpose flour)
• ½ pint (236 ml, 1 cup) beer or lager, or ½ pint (236 ml, 1 cup) cold water
• ½ teaspoon baking powder
• extra flour to dust the fish

Method

1. Start heating the oil. This recipe is intended for fast cooking in very hot oil.
2. Get the batter ingredients ready to mix.
3. Microwave the fish, to ensure that the inside is hot. Flip the fish as you microwave it. When done, the fish should be hot and should look half-cooked.
4. Mix the flour, egg white, and beer.
5. Pat a fish dry with a paper towel, then lightly dust it with flour to ensure that it is really dry.
6. Dip the fish, and your hand, into the batter. Coat them well. The batter will help protect your hand from splatter.
7. Hold the fish right above the oil, then gently slide the fish into the oil.
8. With tongs, nudge the fish as needed to keep it from sticking to the bottom. Turn the fish over as it cooks.
9. Remove the fish when it looks good, then serve it immediately.

Recipe source

• Wiki Cookbook

See also

We have a number of chip (french fries) recipes:

• Classic french fries
• Heston Blumenthal's Triple Cooked Chips
• Spiced rooster oven chips
• Potato wedges recipe
• Tex-Mex potato wedges
• What are the best potatoes for chips

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