Beer Batter Fish
The secret to perfectly crispy and fluffy fish lies in the batter. Here's a simple yet delicious beer batter recipe.
Ingredients
- 2 cups flour all purpose
- 1/3 cup cornstarch
- 1 tbsp baking powder
- salt and pepper to taste
- 1 tbsp paprika
- 1 tbsp garlic powder
- 16 oz beer any light beer works well
- 4 fillets fish walleye, crappie, bass, pike
Instructions
- In a large mixing bowl, combine the flour, cornstarch, baking powder, salt, pepper, paprika, and garlic powder.
- Gradually whisk in the beer until the mixture reaches a pancake batter consistency. The batter should be smooth and free of lumps.
- Heat oil in a frying pan, cast iron pan, or deep fryer to 365°F (185°C). It's crucial to ensure the oil is hot enough before adding the fish; this helps achieve that perfect crispy coating.
- Coat each fish fillet thoroughly in the beer batter, ensuring both sides are well covered.
- Carefully place the coated fish fillets into the hot oil. Fry for about 5-8 minutes on each side, depending on the size of your fillets. The fish should be golden brown and crispy on the outside, and tender and flaky on the inside.
- Remove the fish from the oil and let them drain on a paper towel-lined plate to remove any excess oil.