Beer. How much more needs to be said?
How about fish? Yeah, we’ve probably got your attention now. Now the two of them together, well that’s just something magical. If you love a good fish fry, you gotta try making it from scratch at home! And there’s science behind it to support beer use in batter.
If someone tells you to not use beer in your batter you’ve got to follow two steps:
- Politely, but firmly ask them to leave.
- Before letting the door hit them on the way out, let them ponder their life choices, by telling them that the carbonation in beer adds lightness and a fully body to the batter!
Beer batter is ubiquitous, and can be used for almost any fish you want to eat. It can be used for but not limited to: cod, fresh water bass, perch, haddocks, snapper, whiting, sole, corvinia, catfish, shrimp and many other types of fish. Beer batter fish fry provides a unique and truly exquisite flavor element to your fried fish portions. Not only does it seal in the moisture of the fish, but the beer just plain enhances the flavor!
What you’re going to need:
- 2 Quarts vegetable oil for frying
- 8 (4 0z) Fillets fish of your choice
- 1 Cup all-purpose flour
- 2 Tablespoons garlic powder
- 2 Tablespoons paprika
- 2 Teaspoons salt (and a little more to taste)
- 2 Teaspoons ground black pepper (and a little more to taste)
- 1 Egg, large, beaten
- 1 (12 Fluid oz) can or bottle of beer
Putting it all together:
- Rinse your fish, pat it dry, and season with salt and pepper to taste.
- Grab your deep fryer (or frying pan) and heat that oil up to 365° F (185° C).
- Get a good size bowl and combine the flour, garlic powder, paprika and 2 teaspoons of salt & pepper. Stir an egg into the mix, before slowly mixing in your beer until a thin batter is formed.
- Dip your fish into the batter, you should still be able to see the fish through the batter after dipping it.
- Through those bad-boys in one at a time after dipping each individual piece.
And that’s it!
We recommend throwing them on the plate with some lemons, tartar sauce, and to always have a bottle of malt vinegar near by. A good batch of fries wouldn’t hurt either!