Beer battered fish & chips. Beer Battered Fish is a classic pub food dinner made with fresh cod that's dipped into a batter of flour, eggs, beer, and seasoning, then fried until it's crispy and golden brown on the outside and flaky on. Watch how to make light and crispy beer-battered fried fish. Pieces of cod are dipped in a batter spiced up with paprika and garlic powder then fried until golden brown.
There's nothing super crazy about this recipe, but when you do it right, it's absolutely perfect. Beer battered fish is easier to make at home than you think. Stay in, make your own and save some money. You can cook Beer battered fish & chips using 10 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Beer battered fish & chips
- Prepare 1 bottle of beer.
- Prepare 1 1/2 cups of cornflour.
- Prepare 1/4 cup of buttermilk.
- Prepare 1 of fillet of fish (to your liking).
- You need 1 tablespoon of dill.
- Prepare 1 bunch of parsley.
- Prepare 1 of lemon.
- It’s 1 of lime.
- Prepare 3 of large potatoes.
- It’s 1 cup of canola oil.
Then dip the fish into the beer batter, completely dunking it until it is fully submerged. Dip the dredged fish in the beer batter and fry the fish until golden brown. Place in a bowl, season to taste with seasoned salt and parsley flakes, toss. Beer battered fish has always been one of my favorite recipes to cook.
Beer battered fish & chips step by step
- Start by removing the bones from the fish of your choice and cutting to size – I used a basa fillet and cut it in half..
- Combine the juice of both the lemon and lime in a bowl along with the dill and parsley, both coarsely chopped. Add garlic and chilli to your liking..
- Now marinade the fish in the lemon/lime mixture for about 20mins-30mins..
- Whilst the fish is marinading, begin to prep the batter by combining the cornflour, beer and buttermilk in a bowl – briskly whisk until smooth. Salt and pepper to taste..
- Set the batter aside and rinse your potatoes, ready to peel. Once peeled, pat dry and place on chopping board..
- Slice the potatoes into thick "matchsticks" and softly boil for 3 minutes. Drain and set aside to cool..
- Place oil in a shallow frying pan and set heat to medium, letting the oil warm up (It should be hot enough to cook a bread cube in about 30 seconds).
- While the oil is warming up begin to coat the marinated fish fillets in the beer batter, covering thoroughly..
- Once the oil is hot enough place your battered fish into the pan, letting each side cook for 2 minutes per side or until golden brown..
- Place the fish to the side to rest while you cook the chips – the oil should still be warm enough for you to place the precut chips in the pan immediately..
- Once chips are nice and crispy, drain away the oil and place on a plate with the rested fish – garnish with a sprig of parsley and a lemon wedge..
I've experimented over the years with different beers and different methods, however, I think I've honed in on the perfect. A local restaurant made a similar breading for shrimp po' boys, but we think this version's better. Crispy Beer-Battered Fish Recipe photo by Taste of Home. Dip one floured fish fillet into the batter until thoroughly coated. Lift the fish out with a pair of tongs and gently lower into the hot oil.