Friday, February 27, 2015

Crispy Beer Battered Fish

Do you ever get a craving for light and crispy, delectably fried food?  Sometimes I feel like eating perfectly fried fish-- firm, tender, moist fish nestled in a golden brown crispy crust.
I don’t often fry things but I tried out a new recipe for battered fish that was just so very good!!!  If I am going to fry fish I want it to be crunchy and crispy and this recipe creates fried fish that is golden, light and crispy.

The other day, I saw a TV cooking show, called Cook’s country, which showed how to make delicious fish tacos. I learned some things about frying that I could try on other things too, like chicken, shrimp,  veggies or tofu. They used a beer batter which was a big part of why this fish turned out so well.

I recommend looking at this recipe
 because we made the fish tacos and 
they were awesomely good!  

Today I want to share the cook’s country method of frying up perfectly battered fish, just slightly modified, because it was amazing how well this turned out. I think the batter is a big reason why it turned out so well. I love the inclusion of corn starch because it makes the fish nice and crispy. The batter is just thick enough to form a protective barrier around the fish, keeping it moist. The beer gives everything such a nice flavor! I also think that allowing the oil to get very hot (350°) and stay at that temperature kept the fish from getting greasy or heavy.  This fish is great as fish and chips, fish sandwiches or fish tacos.

I was thrilled that I was able to fry up something that was not greasy or heavy and that tasted so good. I might not make this too often, as I don’t eat much fried food, but every once in a while this is a perfect comfort food.

Crispy Beer Battered Fish

1 ½ to 2 pounds firm,white fish such as cod, haddock, halibut, unfrozen,  skinless*

Salt and pepper
¾ cup flour
¼ cup corn starch
1 tsp baking powder
Salt, pepper, pinch of cayenne or Cajun spice
1 cup beer, dark porter works well

About a quart or so of peanut or vegetable oil.

If desired,  cut clean, fresh or thawed fish into smaller serving size pieces and dry each piece with paper towel. Sprinkle with salt and pepper.

Pour oil into a Dutch oven or deep  pan to the depth of at least  1 inch or more . Heat on medium high heat until oil is 350° or so.  (Use an electric skillet with programmable  temperature or use  a thermometer)

Blend the flour, corn starch, baking powder, salt, pepper and spice in a large bowl. Mix well and whisk in beer until batter is nice and smooth.

Drop the fish in to batter. Once oil is hot enough remove fish from batter, one piece at a time, letting  excess batter drip back into bowl.

Gently add fish to hot oil, one piece at a time with tongs, briefly dragging it through the top of the hot oil to set the batter. Let it drop and add next piece. Adjust the burner to keep temp at 350°—this is very important.

As fish is nicely browned, remove it to a wire rack placed on a baking sheet in a warm oven, about 200 degrees. Continue cooking fish until it is all done.

You may use this for fish tacos, fish and chips, fish sandwich…so much better than frozen and no preservatives or additives!

* Try this with chicken, tofu or veggies, etc

1 comment:

  1. This is pretty much my ideal husband and I spent a year in London after college and I developed a life long love of fish and chips!