Fish and Seafood, Beer Batter Style
This basic beer batter recipe is fish 'n' chips style and works with tilapia, cod, haddock, walleye, sea bass, snapper or halibut or any firm fish.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 2pounds fish (shrimp, oysters, clams or squid)
- 8tablespoons self-rising flour
- 2tablespoons olive oil
- ½bottle beer
- ½teaspoon salt
- Salt to taste (kosher)
Instructions
Step 1
Mix the flour, olive oil, salt and beer together in a bowl. Add the beer last and do it slowly, stirring all the time.Step 2
You want enough beer in the batter to make it the consistency of house paint or pancake batter.Step 3
Put the batter in the fridge for 20 minutes.Step 4
After 10 minutes, take out the fish and salt it liberally.Step 5
Let it sit on the counter for 5 minutes or so, then slice it into pieces about the size of a large shrimp.Step 6
Heat the oil to 350 F. We use canola oil, but any vegetable oil will do.Step 7
When the oil is hot, dredge the fish into the batter and coat it thickly. Gently place it in the oil and repeat. Do not crowd the pot or deep-fryer; do this in several batches.Step 8
Fry until the fish is golden brown , moving it around the oil so it does not stick anywhere. This takes about 5 to 8 minutes.Step 9
Let the fish drain on a wire rack or paper towels.Step 10
Serve at once with a sauce ( tartar sauce , cocktail sauce , mustard, hot sauce, ketchup) and an ice cold beer.