The next type of batter is beer batter…and whenever we think about beer batter…most of us think immediately of beer-battered fish.
The perfect beer-battered fish has both great crunch and great flavor.,.. perfectly golden brown and crispy on the outside…flaky on the inside…served with the perfect coleslaw….(recipe coming soon)…or perhaps potato chips, or fries instead…tartar sauce…lemon wedges…malt vinegar,
Don’t worry…If you are a total tee-totaler and refuse to have beer in your house, or if your Southern Baptist mom from Mississippi is coming over…or for any other reason…you can also make a non-alcoholic version with club soda or mineral water….but as we say in the Deep South..”bless your heart/soul”…I’ll pray for you..
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THE INGREDIENTS
Staples
- 1C cornstarch
- 1C flour
- 1 large egg..optional…helps the fish to be heavier, chewier, and more like cake.
- 1tsp salt
- 1tsp baking powder
- 1/2tsp pepper
Seasoning..(.These are some suggestions. You can change which ones and how much based on personal preference.)
- 1/2tsp cayenne pepper
- 1Tbs garlic powder
- 1Tbsp paprika
Fish
- 1-1/2#4 cod fillets, cut diagonally into 1-inch-wide strips (5- to 6-inches long)…but you can actually make this with any white fish, such as tilapia or grouper also.
Beer
- 12oz beer
Oil for Frying
- 6C canola oil
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Why Beer?
Beer contains…
Carbon Dioxide…which gives the batter bubbles and lightness
Foaming Agents..which ensures that these bubbles don’t burst too quickly
Alcohol…which evaporates in the hot oil quickly and helps make sure that your fish ends up crispy faster,without being overcook.
Beer-battered fish is so easy to make and ready in only a few minutes…so let’s talk about making ther perfect beer-battered fish now…
By the way, beer batter is also great for cooking calamari. fried vegetables, chicken tender, fried shrimp and so much more.
Prep
Preheat your oven to 250°F so that you can keep the food warm while you ffinish yout batches.
Set two cooling racks over two rimmed baking sheets; these will ensure that your beer-battered food drains a bit and isn’t too oily.
Set two cooling racks over two rimmed baking sheets; these will ensure that your beer-battered food drains a bit and isn’t too oily.
Prepare a paper-towel lined baking sheet or cooling rack for the food to drain off excess oil while cooling.
Heat your oil to 375ºF., preferably in a large cast iron skillet. Canola oil and peanut oil have the highest smoking point, meaning that you have less chance of burning the oil if it gets too hot.
Blot the fish with paper towels to dry them.
Season on both sides with salt and pepper.
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Dredge
Dredge the fish in the flour and shake off the excess.
Let sit for thirty minutes. to activates the batter and help it puff up when it fries.
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Make Your Batter
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Fry
Remove the fish with a slotted spoon or tongs.
Place the fish on paper towels for a minute to help drain off any excess oil.
Serve immediately. If you do have to wait, keep the fish warm in the oven at the lowest temp possible until ready to serve.
Like frying anything else, use a thermometer to make sure that the oil is hot enough….and avoid crowding the pot.
The fish is done when it turns a golden brown color and bubbles start floating near the top of the oil,.
