Description
A delicious recipe for crispy beer battered fish, perfect for a satisfying meal.
Ingredients
Scale
- 500 g white fish fillets (cod, haddock or pollock)
- 150 g all-purpose flour (plus extra for dusting)
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika (optional)
- 200 ml cold beer (lager or ale)
- Oil for deep frying
- Lemon wedges, for serving
- Tartar sauce, for serving (optional)
Instructions
- Pat the fish fillets dry with paper towels and lightly season with salt and pepper.
- Heat oil in a deep fryer or large pot to 180°C (350°F).
- In a bowl, whisk together flour, baking powder, salt, pepper, and paprika.
- Gradually pour in the cold beer, whisking until a smooth batter forms. Let rest for 10 minutes.
- Lightly coat the fish fillets in flour, shaking off excess.
- Dip each fillet into the beer batter, coating completely.
- Carefully place the battered fish into the hot oil. Fry in batches for 5–7 minutes or until golden and crispy.
- Remove and drain on paper towels. Repeat with remaining fish.
- Serve hot with lemon wedges and tartar sauce if desired.
Notes
- Ensure the oil is at the correct temperature for optimal crispiness.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- Experiment with different types of beer for varied flavor profiles.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Deep Frying
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 50 mg