Classic Crispy Beer Battered Fish
Beer battered fish is a great fish dish in a tasty coat. Healthy and delicious, I recommend this recipe to everyone who likes fish. We always serve it fresh so it tastes the best! If we do not care about calories, we serve with french fries. If you would something lighter, a vegetable salad on the side is also a good choice. And…I love to have the tartar sauce with the fish, it is a great complement to this sensational dish.
Tips for the preparation of beer battered fish
– dip the floured fish in the mixture and then fry it on a slow fire. The oil should not be too hot, because then the skin will burn, but the fish will remain raw inside. The skin, baked over medium heat, swells up very nicely, becoming light and airy
– do not use brown ale or flavored beer. The usual type of lager is also fine
– beat the egg whites with a little salt! The addition of salt is worth it, because it makes the foam harder
Ingredients:
- 800 g fish fillet (For example: catfish)
- 200 g all-purpose flour
- 2 eggs
- 200 ml beer
- a little flour for coating
- salt
- ground black pepper
- oil for frying
Steps:
- Salt and pepper the fish fillets on both sides. Sprinkle with a few drops of fresh lemon juice. Let rest in the refrigerator for 30 minutes.
- Whisk the flour with the egg yolks, a pinch of salt and the beer until there are no lumps. Add the beaten egg whites and mix gently.
- Heat 2 fingers thick of oil in a skillet. Dust fillets with flour. Shake off excess flour, then dip fillets in beer batter on both sides. Try to cover the fish completely with the batter.
- Fry the fillets over medium heat until golden brown on both sides. Remove and let excess oil drip off on a rack.
- Serve with french fries or salad and tartar sauce. And don’t forget a slice of lemon. Enjoy your meal!
Watch our video about beer battered fish recipe: