Beer batter fried fish


2 lb white fish fillets
oil for deep frying
1 egg
1 cup lager beer
2 tbsp vegetable oil
1 1/4 cup flour
1 tsp black pepper

1 tsp salt
1/2 tsp cayenne pepper

How to prepare

Put oil in dutch oven or other deep pot to a depth of at least 3″. Set over medium-high flame. Cut fillets into pieces about 2″x4″.
In a bowl, mix egg, beer and 2 tbsp oil together. Stir in flour and spices. Mix until batter is smooth; it should be a little runny. When oil is hot (350-360f degrees), dip fish into batter with tongs or fingers, allowing excess batter to drip back into the bowl. Gently place fish in the oil and cook until golden brown, about 5-7 minutes. Do not crowd fish; cook in batches. Drain on paper towels and serve immediately.
Hints use dark beer for stronger flavor. Don’t skimp on oil, and use a large pot, not a skillet. Use a skimmer between batches to remove burned bits of batter. Pat fish dry before dipping into the batter. Yield: 4 servings

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