Description
Virtually every beer-battered fish recipe looks crispy coming out of the fryer, and some even stay crispy for a few minutes, but then the inevitable sogginess sets in. Well, with this simple formula, and a few easy tricks, you can achieve a fried fish where the last bite is as crisp as the first. The keys are keeping your batter really cold and patting your fish really dry. Serve over a bed of salt ‘n vinegar chips with tartar sauce and lemon.
Ingredients
- 1 cup self-rising flour
- 2 tablespoons rice flour
- ΒΌ teaspoon baking powder
- 4 (6 ounce) cod fillets, fully thawed if frozen
- 2 tablespoons rice flour, or as needed
- salt to taste
- 1 cup lager-style beer, or more as needed
- vegetable oil for frying
Instructions
- Whisk self-rising flour
- rice flour
- and baking powder together in a bowl. Freeze until ready to use.
- Pat fish as dry as possible. Cut pieces lengthwise to get eight 1-inch thick strips. Place rice flour on a plate and season with salt. Dust fish lightly with the mixture and shake off excess. Cover a plate with crinkled foil to make a quick drying rack; place fish on top.
- Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
- Pour beer into the flour mixture and whisk
- adding more as needed
- until batter is the consistency of thick pancake batter. Dip fish pieces into the batter to coat; lift out and let excess drip off.
- Fry fish in batches until golden brown
- dunking occasionally if needed
- 3 to 4 minutes. Drain on paper towels. Serve immediately.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 4