Most people I know buy one of those little boxes of batter mix for a few dollars at the grocery store. This simple recipe only costs a few cents (!) and you will never have a to experience another batter shortage emergency again! You can thank me later.
This recipe easily coats about 6 pieces of fish (each about 6 inches in length) and can be multipled easily for high quantity frying!
Beer Batter:
-1/2 cup of all-purpose flour
-1/4 cup of cornstarch
-3/4 tbsp baking powder
-1/2 tsp salt
-3/4 cup of cold beer*
- 6 pieces of fresh, firm, white fish (approx. 3/4 lb)
*I suggest a flavourful beer like an ale or pilsner. You can also substitute club soda, but then it would just be batter, and not beer batter (but don't worry, your secret is safe with me).
Mix all the dry ingredients into a bowl and whisk to combine. Slowly add a little beer at a time and continue to whisk. With each addition of beer, the batter will fizz a bit because of the baking powder - so don't add all the beer at once! The batter should be smooth and not too runny. You can also dip a clean finger or spoon to test the consistency.
- Heat oil to 180C (350F).
- Pat dry your fish with a paper towl and season both sides generously with salt and pepper.
- Dip the fish, one piece at a time into the batter and coat both sides.
- Let some of the excess batter drip off.
- Fry the fish in batches to avoid over-crowding.
- Note: If your deep fryer has a basket inside:
- Gently dip the fish in the hot oil and drag it around slowly before releasing. This will ensure that the fish doesn't fall to the bottom and get stuck in the basket before the batter can set.
- Fry the fish for about 2 mins per side.
- Drain on some paper towels and sprinkle with a pinch of salt immediately.
- Serve with tartar sauce.
A good resource on selecting fish is http://www.seachoice.org/
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