This beer battered fish tastes just as good as what you’d find at the corner bar!
Besides tea and scones, fish and chips are probably the most famous duo in British cooking. And get this—there are typically 382 million orders for this fishy feast every year in Great Britain. With stats like these, it’s safe to say fish and chips are still the king of UK takeaway!
But it’s not just the Brits who have fallen in love with beer-battered fish. From small shacks to elite restaurants, beer battered fish is a comfort food staple worldwide, especially in the US.
And don’t think you must rely on someone else to fry up a plate! It’s surprisingly simple to make beer-battered fish at home!
Is Beer Battered Fish Healthy?
Let’s be honest: If you wanted a superfood supper, you probably wouldn’t be looking up deep-fried fish. Sure, white fish and spices have some nutritional value, but it’s still fried. Plus, all that extra fat from the vegetable oil won’t be doing your body any favors.
However, there are a few ways to make beer-battered fish healthier. For example, if you own an air fryer, you could totally use this device to get that crispy texture without excessive oil. You could also look into oven-baked fish recipes to avoid splattering your white fish in a big pot of oil. Alternatively, consider ingredients like whole wheat flour and opt for a light beer to take some of the “badness” out of the batter.
Oh yeah, and you could easily swap out that side of chips for something more nutritious, like roasted veggies, parsnip fries, or sweet potatoes.
Why is my beer battered fish soggy?
Making first-rate fried fish takes a lot of finesse. It’s not enough to throw your batter-covered fish in the deep fryer and call it a day. If you don’t implement some basic techniques, you might be disappointed in your breading’s texture.
First off, dry your fish with paper towels to remove excess moisture. The wetter the fish, the more they’ll steam rather than sear in the oil, which will not give you that flaky final product.
Furthermore, the batter should be thick enough to stick to your fish fillets rather than slide off like a liquid. You should also be careful not to overmix your batter, as this will create way too much gluten. The more gluten your batter has, the less likely it is to create that iconic crisp texture.
When it comes time to fry your fish, be careful not to overcrowd your fryer, as this will cool the oil’s temperature far too quickly. Keep a close eye on the temperature in your deep fryer, and only put in enough fish to fit comfortably.
INGREDIENTS
- 1 pound white fish fillets (such as cod or haddock), cut into strips
- 1 cup all-purpose flour, plus extra for dredging
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 large egg, lightly beaten
- 1 cup light beer
- Vegetable oil for frying
INSTRUCTIONS
Heat
Prepare oil for frying.
Season
Ready fish with seasoning and flour.
Fry
Batter and fry fish until golden.
Devour
FAQs & Tips
If you want to get some prep work out of the way, you can wipe your fish fillets with paper towels and cover them in the fridge one night ahead of time.
It’s ideal to enjoy your fried fish fresh out of the fryer, but that doesn’t mean you can’t put leftovers in the fridge and enjoy them a few days later. Once your fried fish cool on a wire rack, put them in an airtight container and leave them in the fridge for about two days.
When you’re ready to reheat the fish, preheat your oven to 400°F. Place the fish on a baking sheet and heat for about 10-15 minutes, or until they are heated through and crispy. If using an air fryer, preheat to 375°F and reheat the fish for about 4-5 minutes per side. While reheated fish can’t match the magic of fresh beer-battered fish, they are better than tossing out your food!
Cooks often use cues like golden crust and a flaky texture to determine when their fish is ready to eat. However, if you want to be scientific about it, use a meat thermometer to check for an internal temperature of 145° F.
The colder the batter, the better! Using a cold beer makes you more likely to create a crisp texture when your fish smacks against that hot vat of oil.
Serving Suggestions
If you want to go all-out for a classic fried fish meal, you must bring out the chips. And, since fish and chips is a UK dish, I’m not talking about potato chips — I’m talking about “fries.” Then again, that doesn’t mean you can’t make some DIY potato chips (or crisps?) on the side and still enjoy a great meal. You could even get creative with your fries and use something other than potatoes, like parsnips.
Some other ways to dress up your fried fish is to serve it with coleslaw, lemon wedges, and tartar sauce. You might also want to consider using a bottle of malted vinegar for a brilliant British touch. Lastly, if you want an elevated meal, why not put your fried fish between brioche buns with some lettuce, tomato, and tartar sauce for an awesome fish sandwich?
Ingredients
- 1 pound white fish fillets such as cod or haddock, cut into strips
- 1 cup all-purpose flour plus extra for dredging
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 large egg lightly beaten
- 1 cup light beer
- Vegetable oil for frying
Instructions
- Heat oil in a deep fryer or large pot to 375°F.
- Pat the fish dry with paper towels and season with salt and pepper.
- Combine 1 cup flour, garlic powder, paprika, salt, and pepper in a bowl. Mix in the beaten egg and gradually add beer to form a smooth batter.
- Dredge fish strips in additional flour, then dip into batter, allowing excess to drip off.
- Fry the battered fish in batches, turning once, until golden brown and cooked through, about 3-4 minutes per side.
- Transfer to a paper towel-lined plate to drain excess oil.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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