![]() Yeast and carbonation in beer acts like yeast in bread, making the batter go puffy as it cooks so it’s thin and light rather than thick and greasy. It’s the fish batter used by all the best fish ‘n chips shops. When it comes to fish, a fry batter made with beer yields the best result for a light, puffy, ultra crispy coating that stays crispy well beyond the time it takes to serve and eat it. Meanwhile the shock of ice-cold batter hitting hot oil makes it super-crispy – and what’s more, it stays crispy for ages.ĭon’t believe me? Just LISTEN to the crunch in the recipe video! Serve with French fries for the ultimate fish ‘n chips experience at home. The yeast and carbonation in beer makes the fish batter delicate and puffy, like at good fish ‘n chip shops. ![]() Cover and chill for at least one hour.For the lightest, crispiest fried fish, you can’t beat Beer Battered Fish. Stir together all the ingredients until well blended. That’s why the Peanut oil is preferred for frying. Peanut oil has the highest rating at 450✯ followed by Canola then Corn (Vegetable) oil. The smoke point is the temperature that the oil begins to smoke and is usually ruined. Note 3: Cooking oil: Different oils have different smoke points. ![]() After a few re-heats, the fish will dry out anyway. If you leave the oven on it will dry out too much. Never seal the pan with plastic wrap or foil if you do, the fish will become soggy. Cover the fish with paper towels (not plastic wrap) or loosely with foil, turn the oven off, and put the pan in the oven. Note 2: To keep the food warm put the oven on 200☏ (or as low as it will go) and let it warm up about 15 minutes. Cornmeal is coarser than corn flour, hence the name, “corn flour”. Some folks use flour alone, but it’s your preference. You can also mix cornmeal and flour and that works okay too. You can also use a (commercially sold fish fry mix) that is made with corn flour (read the ingredients), many come seasoned and unseasoned. Note 1: I am lucky enough to occasionally get corn flour (pulverized cornmeal). Have a little tartar, cocktail sauce and/or rémoulade sauce (Note 4), and lemon handy for extra flavors. ![]() A frying thermometer prevents all of this trouble. If the oil smokes you’ve probably ruined it. If you don’t have a frying thermometer get one, guessing just doesn’t get it done! If the oil gets too hot turn the heat off or down and let it cool to the right temperature. Important: Let the peanut oil return to 350✯ for the next batch! Remember, the oil cools as you cook each batch. Finally cover them loosely with paper towels. Move them around on the paper towel, so the grease is soaked up then transfer them to another pan also lined with paper towels. Remove the fish and place it on paper towels adding a little salt and pepper as soon as the fish comes out of the grease. You can usually tell it’s getting done by the golden outer color. Watch for the pieces to float in the grease when this happens, the fish is done. Just drop the fish in and shake it up a few times.Ĭooking Time: Cook thick the 1″ pieces for about 4 minutes, the smaller pieces at least 1 to 2 minutes turning frequently. Using a doubled paper bag also works well. Using a large plastic container, dredge the fish in the dry mix and let sit a minute or two. Why? If you pack the pan with too many pieces the oil cools too quickly, which equals soggy greasy fish. Place fish in the oil leaving at least a ½ to ¾ of an inch space between the pieces. Heat to 350✯ (hot oil is dangerous, so be careful). In a frying pot (I use a cast iron skillet) use peanut oil, about 2 inches depending upon the pan/skillet depth. ¾ cup cornstarch (makes it stick better & crispy)ĭon’t hesitate to adjust any of this to your liking. Put fish in liquid mix and marinade for 30 minutes in a refrigerator.Ģ cups corn flour (see note 1) or fish fry. Salt and freshly ground black or white pepper. Of course, be sure the fish is cleaned well and always try to remove all the bones the small amount of meat you lose is not worth the risk of someone having a bone lodged in their throat. If a piece of fish is about ½” to 1″ thick it’s perfect for frying any thicker and I slice it in half or make slits in it. In either case, the thickness of the fish determines how you will prepare it. You may be cooking whole fish, fillets, strips or nuggets.
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