CRISPY BEER-BATTERED FISH RECIPE: HOW TO MAKE IT
A local restaurant made a similar breading for shrimp po' boys, but we think this version's better. I serve the beer battered fish with a ranch dressing and hot sauce mixture as a dip. —Jenny Wenzel, Gulfport, Mississippi
Provided by Taste of Home
Categories Dinner
Total Time 30 minutes
Prep Time 25 minutes
Cook Time 5 minutes
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a shallow bowl, combine the cornstarch, baking powder, salt, Creole seasoning, paprika, cayenne and 1/2 cup flour. Stir in milk and beer until smooth. Place crackers and remaining flour in separate shallow bowls. Coat fillets with flour, then dip in batter and coat with crackers., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fish in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels.
Nutrition Facts : Calories 513 calories, FatContent 27g fat (3g saturated fat), CholesterolContent 66mg cholesterol, SodiumContent 775mg sodium, CarbohydrateContent 35g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 30g protein.
BEST BEER-BATTERED FISH AND CHIPS RECIPE - HOW TO MAKE ...
Beer-Battered Fish is crispy, golden fish-and-chips at its best. There's nothing super crazy about this recipe, but when you do it right, it's absolutely perfect. For optimal crispiness, here's what to remember.
Provided by Makinze Gore
Categories low sugar nut-free weeknight meals dinner fish fried main dish
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 0S
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together flour, 1 teaspoon salt, and Old Bay, then whisk in beer and egg. Let sit for 10 minutes. Dry cod with paper towels and season with salt and pepper. In a large pot over medium heat, add enough oil to come up 3 inches and heat to 375°. Working in batches, coat cod in batter then carefully drop in heated oil. Fry until golden and fish is cooked through, 5 to 6 minutes, flipping fish halfway through. Remove and place on a paper towel–lined plate and season with salt. Serve with lemon wedges.
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Total Time 55 minutes
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Calories 779 calories per serving
- Preheat the oven to 180°C/350°F/gas 4.
- Peel and slice the potatoes into chips.
- To make the mushy peas, pick and finely chop the mint leaves. Place the butter in a pan over a medium-low heat, add the peas and mint, pop the lid on and simmer gently for 10 minutes.
- Add a squeeze of lemon juice and season to taste with sea salt and black pepper – you can either mush the peas up in a food processor, or mash them by hand until stodgy, thick and perfect for dipping your fish into. Keep them warm until needed.
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- Mix ½ a teaspoon of salt and 1 teaspoon of pepper together, then use it to season the fish fillets on both sides – this will help to remove any excess water, making the fish really meaty.
- Whisk the flour, beer and baking powder together until nice and shiny – the texture should be like semi-whipped double cream (i.e. it should stick to whatever you're coating).
- Dust each fish fillet in a little of the extra flour, then dip into the batter and allow any excess to drip off. Holding one end, gently lower the fish into the oil one by one, working carefully so you don't get splashed – it will depend on the size of your fryer or pan how many fish you can cook at once.
- Cook for 4 minutes, or until the fish is cooked through and the batter is golden and crisp, then remove to kitchen paper to drain.
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