Beer Battered Fried Fish
This Beer Battered Fried Fish recipe makes an ultra crispy, yet super light batter that tastes even better than your favorite fish fry restaurant.
Yield: 4 people
Calories: 2072kcal
Materials
- 1.4 lbs white fish, boneless and skinless (3 - 4 pieces of fish) cod, walleye, tilapia, etc.
- ¼ cup rice flour
Fish batter
- ⅔ cup all purpose flour
- ⅓ cup rice flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup very cold light beer
Fry
- 4 - 5 cups peanut oil or vegetable oil
For serving
- buns
- tartar sauce
- lettuce
- sliced tomato
Instructions
- Pat fish filets dry with a paper towel. Cut in half horizontally if desired, or leave whole.
- Heat 2 - 3 inches of oil in a large, heavy bottomed pot over medium high heat to 375 ℉.
- While oil is heating, sprinkle fish filets with ¼ cup of rice flour and a pinch of salt, coating both sides.
- Whisk together flour, rice flour, baking powder, and salt. Just before cooking, remove beef from fridge and pour a cup into the flour mixture. Whisk until incorporated. Don't over mix. The batter should be pretty thin, but able to coat the back of a spoon.
- Carefully dunk a filet into the batter, making sure all sides get coated. Allow excess to drip off.
- Carefully lower into oil. Don't overcrowd, so depending upon the size of your pot you can do one or two at a time. Fry for 3 minutes, flipping after 2 minutes, until golden brown.
- Remove from oil and place on a rack to drain and cool. Repeat with remaining filets.
- To serve, spread tartar sauce on both buns. Top with a piece of fish, lettuce, and tomato.
Video
Nutrition
Calories: 2072kcal | Carbohydrates: 35g | Protein: 4g | Fat: 217g | Saturated Fat: 37g | Polyunsaturated Fat: 69g | Monounsaturated Fat: 100g | Sodium: 503mg | Potassium: 40mg | Fiber: 1g | Sugar: 0.1g | Calcium: 123mg | Iron: 1mg