A wonderfully light & crispy batter that can be used with any white fish. The beer not only helps with the texture of the batter, but Brown Ale gives this fish a traditional British taste. Perfect served with freshly made fries, potato salad or traditional British mushy peas.
Serves 4.
Break It Out
- Medium mixing bowl.
- Measuring cups & spoons.
- Wooden spoon.
- Wire rack or paper towel.
Grub You'll Need
- 4 cups high temperature frying oil (Canola, Rice Bran, Peanut, etc.).
- 1 1/2 cups all-purpose flour.
- 1/2 tsp. baking powder.
- 1/4 tsp. salt.
- 1 tsp. garlic powder
- 1 tsp. paprika
- 300-400 ml. Brown Ale, cold*
- 1/4 cup all-purpose flour, for dusting.
- 4 large whitefish fillets (Haddock or Cod)
Get 'Er Done
- In mixing bowl, combine 300 ml** Brown Ale and flour.
- Mix in baking powder and salt until combined, but don't over mix.
- Dust fillets with flour.
- Dip each fillet in batter, coating well. Let excess batter drip off each fillet.
- Carefully place fillets in deep fryer or dutch oven. Don't overcrowd the fryer - you may have to fry fillets separately or in pairs.
- Fry until dark golden brown (internal temp. 125 ºF / 52 ºC)***
- Cool fish on wire rack or paper towel.
*Make sure your beer is cold - the carbonation helps the batter.
**Start with 300 ml of the beer. Add more if you want to change the thickness of your batter.
***If using a Dutch oven and the fillets aren't submerged all the way, flip them in the oil halfway through cooking.
