Beer Batter Fish - Light and Crispy
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6
Ingredients
  • Vegetable oil, for deep-frying
  • 2 cups rice flour
  • 3 teaspoons salt, plus more for seasoning
  • ½ teaspoon freshly ground black pepper
  • 1 (12-ounce) can lager-style beer (or beer of your choice)
  • 1 pound cod or haddock fillets, cut in ½ on an angle
  • ½ cup rice flour, for dredging
  • Malt vinegar, for serving
Instructions
  1. In a large heavy-bottomed pan, or kettle, heat oil to 375°F.
  2. In a large mixing bowl, combine the flour, salt and pepper and stir to mix.
  3. Add the beer and whisk to a smooth batter.
  4. Spread the remaining rice flour on a plate.
  5. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.
  6. Carefully lower the battered fish into the hot oil.
  7. Fry the fish for 4 to 5 minutes until crispy and brown.
  8. Using a slotted metal spatula, remove the fish from the hot oil and allow to drain on paper towels.
  9. Sprinkle with salt.
  10. Serve hot with malt vinegar or tartar sauce.
Recipe by The Saucy Southerner at http://www.thesaucysoutherner.com/beer-batter-fish-light-and-crispy/