Beer battered fried fish: Difference between revisions
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======Random recipe review====== | |||
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'''<span class="reviewTitle">Easy to make</span>''' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5 </span> | |||
<span class="reviewDesc">...but Boy, you need lots of oil to fry this in!</span> | |||
<span class="reviewAuthor"> - [[User:Chef|Jerry]]</span></span> | |||
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|TotalCalories = 1510 | |TotalCalories = 1510 | ||
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|PrepTime = 20 minutes | |PrepTime = 20 minutes | ||
|CookTime = 7 minutes | |CookTime = 7 minutes | ||
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These [[Fried]] [[Fish]] are [[Battered|battered]] and deep-[[Fat|fat]] [[Fried|fried]]. You'll need thin [[Fish|fish]] filets that don't fall apart when cooked. | These [[Fried]] [[Fish]] are [[Battered|battered]] and deep-[[Fat|fat]] [[Fried|fried]]. You'll need thin [[Fish|fish]] filets that don't fall apart when cooked. | ||
Revision as of 18:24, 17 March 2021
Random recipe review
Easy to make
4/5
...but Boy, you need lots of oil to fry this in!
- Jerry
| Beer battered fried fish | |
|---|---|
 |
| Servings: | Serves 2 |
| Calories per serving: | 755 |
| Ready in: | 27 minutes |
| Prep. time: | 20 minutes |
| Cook time: | 7 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 31st December 2013 |
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
- Start heating the oil. This recipe is intended for fast cooking in very hot oil.
- Get the batter ingredients ready to mix.
- 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.
- Mix the flour, egg white, and beer.
- Pat a fish dry with a paper towel, then lightly dust it with flour to ensure that it is really dry.
- Dip the fish, and your hand, into the batter. Coat them well. The batter will help protect your hand from splatter.
- Hold the fish right above the oil, then gently slide the fish into the oil.
- With tongs, nudge the fish as needed to keep it from sticking to the bottom. Turn the fish over as it cooks.
- Remove the fish when it looks good, then serve it immediately.
Recipe source
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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