With a crisp coating and a tender, flaky texture, this beer battered fish is a deep-fried masterpiece. Served with an easy homemade tartar sauce, this is one of our favorite . Beer battered fish is perfect for any day of the week from Meatless Monday to Fish Friday. Enjoy this dish as one of many in the spring or over a summer weekend with and . Serve the fish with a basket of Ree Drummond's perfect for a real "fish 'n chips" experience.
You can't go wrong with this fish on the menu!
What kind of fish is used for fish and chips?
This recipe uses easy-to-find, thick filets of cod cut into 3-inch pieces. Save the rich and delicate sole for another day. One of the best parts of this dish is the flaky interior, so any thick white fish filet will do, such as haddock, halibut, hake, or pollock.
How do you get a crispy coating for beer battered fish?
There are a few standout ingredients that are essential to the success of this recipe: First, dredging the fish in seasoned cornstarch ensures that the batter will stick and mixing more cornstarch into the batter yields that light, crispy coating.
If the goal is a crunchy exterior, why not use all cornstarch? Cornstarch does not brown very well. It needs to be mixed with toasty wheat flour or the result will be pale, sad fish. The combination of uplifting baking powder and cold carbonated beer makes the batter puffy—the fish almost doubles in size!
Why is the batter falling off my fish?
Having your oil at the correct temperature is crucial for frying fish—or almost anything! If the oil isn't hot enough, the batter may fall off the fish.
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