Food and Drinks

Beer batter recipe

Crispiest beer battered cod. A light crispy coating on flaky white fish is fried in a dutch oven to create the perfect crisp texture. For the ultimate pub food, serve it with Oven-Baked Steak Fries or Coleslaw.

This method makes the best-battered fish, perfect for fish and chips. You get a crispy coating without being soggy and deliciously flaky inside. You won’t want it any other way.

Crispy beer batter is the best choice for frying fish. Even though I wouldn’t say I like beer and have never been one, I love this beer batter fish recipe. The beer is not only flavor but also what makes it light, fluffy, and crispy. It will give you the fish shack, fish and chip taste you won’t want to stop eating.

A battered fish recipe should have a light, crispy, thin coating. Not a heavy, greasy, soggy layer. After much trial and error and hard work, I finally found the right way!

How to make beer-battered fish

This beer-battered fish recipe is easy and will result in crispy fish.

Whitefish are halibut and cod, as well as tilapia. The following section will discuss why you should choose a white fish. But let’s say that a cod, halibut, or tilapia are your best friends for this method.

Kosher Salt: Not to Be Confused with Iodized or Table Salt.

Black pepper – Fresh ground is always recommended.

Canola oil to fry: You could also use vegetable oil or grease.

Best Fish for Frying

Let’s get into the details. You can use any white fish fillet to make beer-battered fish. However, they all will behave differently once battered or fried.

They are simply the best for this recipe. If you don’t own one, here are some things to consider when choosing a fish to be beer battered.

Fish that dries quickly when cooked – Even if your fish is not very bright, certain fish like marlin or tuna will dry out when fried. The results will not be as good. Swordfish, tuna, and kingfish like bonito can be enjoyed raw in poke bowls or with a quick sear. Avoid deep-frying whenever possible.

Delicate fish. You want your fish to be flaky and stay intact during cooking. A too-thinly filled or delicate fish might taste good but must be thick enough to fry. Avoid sole or flounder, and don’t use too many fillets of any other fish.

Oily fish – Most white fish is not oily, so choose a white fish. Salmon, trout, and sardines are a no-no. The batter, the oil used for frying, makes them too heavy and rich to eat. You can do this, but you shouldn’t.

How to get it crisp every time!

Beer batter fish is something we all enjoy, but only when it’s crispy. Soggy fried fish is not a good idea. Now that you know the types of fish and what to avoid, let us talk about how to make your fish crispy.

Use Beer – Even if beer is not your thing, this ingredient is essential to this recipe. Because the yeast and carbonation work together in this recipe, the beer makes a perfect ingredient. It gives you that crispy, thin coating you desire in fried fish.

Pat Fish Dry – After salting and battering the fish, one of the best ways to get a crispy coating or exterior is to use paper towels to dry the fish. You can remove excess moisture from the fish by patting it down with paper towels. This will give you a crispy fry, not steaming.

How to Get Oil Temperature Right: At what temperature should you fry beer-battered fish? It is vital that your oil be hot enough to fry the fish. If it is not, the fish will absorb more of it, leading to a soggy and greasy result. If the oil is too hot, it will result in an undercooked interior and an overcooked exterior. Also unappetizing. You can fry the food in a fryer or use a thermometer to check the oil temperature before you fry.

Fry a Few at A Time. You don’t want to crowd your pan. This will cause the oil temperature to drop too quickly and will prevent the fish from getting even frying. It would help if you fried a few pieces simultaneously, so work in batches.

Use a Rack. After removing the fish from the oil, place the fish on a mesh or paper towel rack to drain the oil. This will keep the fish crisp while you fry the rest of the pieces.

Tips and tricks

Dutch Oven – For safety, use a Dutch Oven with a minimum of a 5.5-7 quart capacity. You can also use a fryer.

Best Beer – Using the beer batter will allow you to coat your fish and give it crispy, delicious results. This recipe can be used with any beer, even non-alcoholic, provided it is super cold and pale. Avoid dark ales and stouts. They are too flavorful. The best rule of thumb is to choose a beer you enjoy.

Cold is best: Ensure your beer is cold for a crispy coating. This means it should be refrigerated for at least two hours and put in the freezer for 20-30 minutes. It would be best to refrigerate your batter before frying, as it must be done in batches.

Rest Cake: While you want to keep the batter chilled, put it in the refrigerator. However, I found that the batter becomes crispier if left in the fridge for 10 minutes before you dredge. This allows the beer’s carbonation and yeast to work their magic.

Dry is best: Sprinkle salt and pepper on the fish fillets before you make the beer batter. Then, let them rest in the refrigerator for 10-20 minutes. This will draw out moisture. After that, you can dry them with a paper towel and then dredge.

Fillet Thickness – You don’t want a fillet that is too thin, but it will also ruin the result. If your fillet is thicker than 3 cm, you can slice it horizontally. This will allow you to cook the fillet until it is cooked through.

Make Ahead and Storage

This is fried food, so you can only do it promptly. When cooking for large groups, ensuring everything comes out on time and tastes great is essential. There is an easy way to do this. This is called the double fry method. This is how it works:

First, fry—heat oil in a large skillet. Let the fish drain on a wire rack while you prepare the rest of the fish.

The second fry After all your fish have been fried, heat your oil to 390°F. Add your fish and continue to fry for an additional minute until the color turns deep golden brown. This second fry will allow you to fill the oil with more fish than the first. You can cook the fish in 2-3 batches instead of 4-5. After removing the fish from the oil, drain them on a wire rack. Once everything is done, it should be hot and ready for you to serve.