Indulge in the delectable flavors of perfectly fried fish enveloped in a crispy and golden beer batter. This classic dish, often served with a tangy malt vinegar dipping sauce, is a symphony of textures and flavors that will tantalize your taste buds. With our carefully curated collection of recipes, you can create this culinary masterpiece in the comfort of your own kitchen. Discover the secrets to achieving a light and airy batter that clings effortlessly to tender fish fillets, resulting in a mouthwatering combination that is both satisfying and unforgettable. Whether you prefer cod, haddock, or tilapia, we have a recipe tailored to your preferences. So, gather your ingredients, prepare your palate, and embark on a culinary journey that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
BONNIE'S BEER BATTER FRIED FISH AND MALT VINEGAR
Instead of running to the fish and chips place in your neighborhood, such as Long John Silvers, why not whip up some great tasting fish right in your very own kitchen? The coating cooks up light and crispy. This is a tried and true recipe at our house. Hope you enjoy it, too! Recipe courtesy of Francis Cline, photos, of...
Provided by BonniE !
Categories Fish
Time 25m
Number Of Ingredients 16
Steps:
- 1. Heat the electric skillet or deep fryer to 375 degrees. Use canola oil for frying.
- 2. Before you begin, make sure the fish is dry. This will make the batter stick to the fish. You can use any white firm fish, but cod is better.
- 3. In a pie plate, combine flour, baking soda, salt and pepper. Whisk until mixed, then add the beer and mix until smooth. You may need to add a little more beer to thin the batter.
- 4. Drop the coated fish in the hot oil. Fry about 6 to 8 minutes a side until golden brown and crispy, and then turn and cook the other side. Don't over cook. Drain fish on paper towels.
- 5. Serve with the homemade tartar sauce recipe above. Sprinkle the fish with malt vinegar. Pass the bottle at the table.
- 6. This is what it looks like! Enjoy!
- 7. Cook's tip: This is excellent served with my oven fries posted on this site. You can make either fries or the wedges/chips. They are also low in calories and fat with only 1 tablespoon of olive oil!" https://www.justapinch.com/recipe/utahn/best-oven-baked-fries/potatoes?k=oven+fries+bonnie&p=1&o=r
BEER BATTER FISH AND SPICY CHIPS WITH LEMON-HABANERO TARTAR SAUCE AND SERRANO VINEGAR
Steps:
- Spicy Chips:
- Whisk together the salt, ancho and chili de arbol powders in a bowl. Set aside.
- Cut potatoes into 1/4-inch thick slices then cut each slice into 1/4-inch thick fries. Place fries in a large bowl of cold water.
- Heat oil in a large, straight sided skillet to 325 degrees F. Drain fries in batches on paper towels. Fry each batch for 3 to 4 minutes until a pale blonde color forms and remove to a sheet pan lined with paper towels.
- Just before serving, increase the heat of the oil to 375 degrees F and fry the potatoes again, in batches, until golden brown. Remove to a sheet pan lined with paper towels and season with the spices and chopped cilantro.
- Fried Fish:
- Preheat a deep-fryer or a deep pot filled halfway with oil to 360 degrees F. Whisk together the flour, 1 teaspoon salt, 1/2 teaspoon pepper and beer in a large bowl. Set aside for 10 minutes. Fold in the egg whites.
- Preheat oven to 300 degrees F. Season the fish with salt and pepper, dredge in flour, tap off excess then dip the fish in the batter and fry in batches until golden brown on both sides. Remove with a slotted spoon to a plate lined with paper towels. Transfer to a baking sheet and keep warm in the oven. Serve with, Chips, Lemon-Habanero Tartar Sauce and Serrano Vinegar.
- Bring the lemon juice to a boil over high heat in a small saucepan and cook until reduced to 1/2 cup. Let cool.
- Combine cooled lemon juice, mayonnaise, anchovy and habanero in a food processor and process until combined. Scrape the mixture into a medium bowl and fold in the cornichon and capers and season with salt and pepper. Cover and refrigerate for at least 1 hour before serving.
- Bring vinegar to a simmer in small saucepan. Add the chiles and salt, remove from the heat and transfer to a glass bottle or jar. Let sit at room temperature for at least 8 hours.
BEER BATTER FISH
This Beer Batter Fish is light and flavorful. It gives the crispiness that you want when you make this British popular "Fish & Chips" dish!
Provided by Francine Lizotte
Categories Fish
Time 16m
Number Of Ingredients 11
Steps:
- 1. In a large mixing bowl, whisk together flour and beer before adding malt vinegar and paprika. Whisk until all the ingredients are very well blended. Cover with a tea towel and let it sit for 30 minutes. Start the deep fryer so it has time to reach 375ºF.
- 2. In a large shallow plate, combine flour, Old Bay seasoning and black pepper. Stir until well combined. When batter has been resting for ½ hour, dredge each fillet in the seasoned flour and shake off excess; place on a plate while doing others.
- 3. Dip fillets in the batter until well coated and lift it up so the excess batter runs off. Drop one fillet at a time in the hot oil, gently moving back and forth before letting go
- 4. DON'T overcrowd the fryer. Cook each for 6-7 minutes or until golden brown. Using thongs take fillet out of the oil and hold it a few seconds to let oil drip off. Place fillet on a plate lined with a rack and transfer into a 200ºF preheated oven to keep them warm while frying the remaining. Serve with fries, tartar sauce and a lemon wedge; sprinkle fried fish with malt vinegar
- 5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=gR4ixeEFiGA
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
Tips:
- Choose the right fish: White-fleshed fish like cod, haddock, and flounder work best for beer batter frying. These fish have a mild flavor that won't overpower the batter.
- Make sure the fish is dry: Pat the fish dry with paper towels before coating it in batter. This will help the batter adhere to the fish and prevent it from becoming soggy.
- Use a light touch: When coating the fish in batter, be gentle. Don't press down on the fish or the batter will become too thick.
- Fry the fish in hot oil: The oil should be at least 375 degrees Fahrenheit before you add the fish. This will help the fish cook evenly and prevent it from sticking to the pan.
- Don't overcrowd the pan: Fry the fish in batches so that the pieces have room to cook without touching each other. This will help them cook evenly and prevent them from sticking together.
- Cook the fish until it is golden brown: The fish is done cooking when it is golden brown and opaque in the center. You can also insert a meat thermometer into the thickest part of the fish. The fish is done when it reaches an internal temperature of 145 degrees Fahrenheit.
- Serve the fish immediately: Beer-battered fish is best served hot out of the fryer. Serve it with tartar sauce, malt vinegar, or your favorite dipping sauce.
Conclusion:
Beer-battered fish is a delicious and easy-to-make dish that is perfect for a casual meal. By following these tips, you can make sure that your beer-battered fish turns out crispy, golden brown, and delicious. So next time you're looking for a quick and easy meal, give beer-battered fish a try!
- Choose the right fish: White-fleshed fish like cod, haddock, and flounder work best for beer batter frying. These fish have a mild flavor that won't overpower the batter.
- Make sure the fish is dry: Pat the fish dry with paper towels before coating it in batter. This will help the batter adhere to the fish and prevent it from becoming soggy.
- Use a light touch: When coating the fish in batter, be gentle. Don't press down on the fish or the batter will become too thick.
- Fry the fish in hot oil: The oil should be at least 375 degrees Fahrenheit before you add the fish. This will help the fish cook evenly and prevent it from sticking to the pan.
- Don't overcrowd the pan: Fry the fish in batches so that the pieces have room to cook without touching each other. This will help them cook evenly and prevent them from sticking together.
- Cook the fish until it is golden brown: The fish is done cooking when it is golden brown and opaque in the center. You can also insert a meat thermometer into the thickest part of the fish. The fish is done when it reaches an internal temperature of 145 degrees Fahrenheit.
- Serve the fish immediately: Beer-battered fish is best served hot out of the fryer. Serve it with tartar sauce, malt vinegar, or your favorite dipping sauce.
Conclusion:
Beer-battered fish is a delicious and easy-to-make dish that is perfect for a casual meal. By following these tips, you can make sure that your beer-battered fish turns out crispy, golden brown, and delicious. So next time you're looking for a quick and easy meal, give beer-battered fish a try!
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