Crispy Beer Battered Fish
A delightful homemade classic featuring golden, crispy fish that perfectly combines the refreshing zing of beer and tangy lemon, perfect for any occasion.
Ingredients
Main ingredients
- 1 lb Fish (cod, haddock, or your choice) Fresh is best, but frozen works too; just ensure it's thoroughly thawed.
- 1 cup All-purpose flour For the batter and coating.
- 1 cup Beer (lager or ale) This gives the batter its lightness and flavor; can swap with sparkling water for a non-alcoholic version.
- 1 teaspoon Baking powder Essential for achieving ultra-crispy texture.
- to taste Salt & pepper Essential seasoning to elevate flavors.
- optional Optional spices (paprika, garlic powder) Add these to the batter for an extra kick.
Instructions
Preparation
- Pat the fish dry with paper towels to remove excess moisture, ensuring a crispier finish. Cut into fillets if necessary.
- In a mixing bowl, whisk together 1 cup of flour, 1 teaspoon of baking powder, salt, and any optional spices. Gradually stir in 1 cup of beer until the batter is smooth but slightly thick.
Cooking
- In a deep skillet or pot, pour about 2 inches of oil and heat it to 350°F (175°C). Use a thermometer for accuracy; this ensures the perfect fry.
- Dredge each fish piece in the remaining flour, shaking off the excess. Then, dip it into the batter until fully coated.
- Carefully place the battered fish into the hot oil, cooking for 5–7 minutes until golden and crispy, turning halfway through.
- Remove the fish using a slotted spoon and let it drain on a paper towel-lined plate. Serve hot with a squeeze of lemon!
Notes
Allow the fish to cool completely before placing it in an airtight container in the fridge for up to 3 days. For longer storage, wrap it tightly and freeze for up to 1 month. When reheating, use the oven for about 15 minutes at 375°F (190°C) to restore its crispiness.