Ingredients
• 1 lb (450g) white fish fillets (such as cod, haddock, or tilapia), cut into 1-inch (2.5cm) pieces
• 1 cup (120g) all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup (240ml) cold beer (lager or pale ale work best)
• Vegetable oil for frying (enough to reach 3 inches (7.5cm) in depth in your pan)
Instructions
- Prepare the Batter: In a large bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper. Slowly pour in the cold beer while whisking constantly to create a smooth batter. Be careful not to overmix, as this can lead to a tough texture.
- Heat the Oil: In a large, heavy-bottomed pan or Dutch oven, heat 3 inches (7.5cm) of vegetable oil to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature, adjusting the heat as needed to maintain the proper frying temperature.
- Dredge the Fish: Pat the fish pieces dry with paper towels. Working in batches, dip the fish into the beer batter, ensuring each piece is evenly coated.
- Fry the Fish: Carefully lower the battered fish into the hot oil and fry for 2-3 minutes per side, or until the batter is golden brown and crispy. Avoid overcrowding the pan, as this can lower the oil temperature and result in greasy, soggy fish.
- Drain and Serve: Remove the fried fish from the oil using a slotted spoon or tongs, and transfer to a paper towel-lined plate or wire rack to drain excess oil. Serve the beer batter fish immediately, while hot and crispy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Cuisine: Americans
Keywords: Hearty Beer Batter Fish Recipe