Crispy Beer Battered Fish

Name: Crispy Beer Battered Fish
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: European, British
Ingredients: 700g/ 1.4lb white fish fillets (, like flathead, snapper, whiting, cod, tilapia, flathead (skinless, boneless, Note 1)); ¼ cup rice flour ((Note 2)); ¾ plain/all purpose flour; ¼ rice flour ((makes it super crispy, Note 2)); 1¼ tsp baking powder; ¼ tsp salt; 1 cup very cold beer (, anything other than dark beers like stout, porter etc (Note 3)); 4 - 5 cups peanut oil ((or vegetable, canola or cottonseed oil)); Tartare Sauce; Lemon Wedges; Chips or wedges

Instructions

Prep:10minCook:12min

Recipe video above. This makes a light, crispy fish batter like you've never had before! Stays crispy for a good 15 - 20 min, though my fish disappears long before that.The yeast and carbonation in beer makes the batter puffy just like you get at good fish 'n chip shops. Meanwhile the rice flour + shock of ice cold batter hitting the hot oil makes it super crispy. Normal wheat flour doesn't cut it – the batter goes soggy within minutes!You can't taste the beer at all, and the alcohol gets cooked out. Crispy Seasoned Chips pictured - recipe coming soon. Cooks WITH the fish – handy!

Updated at: Thu, 11 Mar 2021 01:15:32 GMT