4 Servings
20 Minutes
Allergens
Submitted by Carolina Gelen
This is one of the best ways to eat fish, in my opinion. Frying the fish in this batter helps it keep its moisture and creates this wonderful contrast between the crispy crust and the perfectly cooked fish.
Place the fish under lukewarm water for a few minutes
Cut the fish into smaller pieces.
Pour some more lukewarm water into a bowl, squeeze a little bit of lemon into it and let the fish hang in there – it should be ready by the time you’re done making the beer batter.
Notes:
I recommend using a firm, meaty, white, boneless and skinless fish fillet like cod, halibut, fluke, flounder, pike-perch – your choice, but also, no one is here to stop you from experimenting with other kinds of fish!
All you need to do for this step is: get a bowl, pour in the beer, add the flour, baking powder and a pinch of salt and whisk everything up until the batter it’s all smooth and lump-free.
Pat dry the fish with a clean towel, season it with salt and pepper (and/or other additional spices like chilli flakes, cumin, curry, paprika, the option is yours!). Next, lightly coat the fish with flour.
Fill up your pan/pot of choice with oil (I’m using sunflower seed oil) on medium high heat. You want an oil bath, so make sure the level of the oil is high enough so that the fish will not touch the bottom of the pan. Once the oil is ready, gently drop each piece of fish into the oil and fry it until it all becomes golden brown (flip it mid-frying if necessary).
Take the fish out and place it on a cooling rack, hitting it with a healthy pinch of salt as soon as it comes out of the oil.
