I have tried everything trying to make a good fish batter/coating. I've never really liked too many things I have tried until I tried this one. This was good with largemouth bass, white bass, tilapia and I have used this for deep-frying vegetables and such too. Deep-fried pickles are fantastic when you use this too.
Fish Batter
Any beer will work in this recipe, even nonalcoholic beer, with the exception of dark stouts and ales. Serve with traditional malt vinegar or with tartar sauce.
Ingredients:
Enough peanut oil(or canola oil) to deep fry, plus 1/4 additional cup
1 1/2 cups all-purpose flour
1/2 cup cornstarch
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/8 teaspoon ground black pepper
Table salt
1 teaspoon baking powder
1 1/2 pounds 1-inch-thick cod fillet (or other thick white fish) cut into eight 3-ounce pieces
1 1/2 cups beer (12 ounces), cold.
Directions:
Whisk flour, cornstarch, cayenne, paprika, pepper, and 2 teaspoons salt in large mixing bowl; transfer 3/4 cup of mixture to rimmed baking sheet. THEN add baking powder to bowl and whisk to combine.
Heat oil to 375 degrees. Thoroughly dry fish with paper towels and dredge each piece in flour mixture on baking sheet; transfer pieces to wire rack, shaking off excess flour.
Add 1 1/4 cups beer to flour mixture in mixing bowl and stir until mixture is just combined (batter will be lumpy). Add remaining beer as needed, 1 tablespoon at a time, whisking after each addition, until batter falls from whisk in thin, steady stream and leaves faint trail across surface of batter.
Using tongs, dip 1 piece fish in batter and let excess run off, shaking gently. Place battered fish back onto baking sheet with flour mixture and turn to coat both sides. Repeat with remaining fish, keeping pieces in single layer on baking sheet.
When oil reaches 375 degrees, increase heat to high and add battered fish to oil with tongs, gently shaking off excess flour. Fry, stirring occasionally, until golden brown, 7 to 8 minutes. Transfer fish to thick paper bag or paper towels to drain.
Fish Batter
Any beer will work in this recipe, even nonalcoholic beer, with the exception of dark stouts and ales. Serve with traditional malt vinegar or with tartar sauce.
Ingredients:
Enough peanut oil(or canola oil) to deep fry, plus 1/4 additional cup
1 1/2 cups all-purpose flour
1/2 cup cornstarch
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/8 teaspoon ground black pepper
Table salt
1 teaspoon baking powder
1 1/2 pounds 1-inch-thick cod fillet (or other thick white fish) cut into eight 3-ounce pieces
1 1/2 cups beer (12 ounces), cold.
Directions:
Whisk flour, cornstarch, cayenne, paprika, pepper, and 2 teaspoons salt in large mixing bowl; transfer 3/4 cup of mixture to rimmed baking sheet. THEN add baking powder to bowl and whisk to combine.
Heat oil to 375 degrees. Thoroughly dry fish with paper towels and dredge each piece in flour mixture on baking sheet; transfer pieces to wire rack, shaking off excess flour.
Add 1 1/4 cups beer to flour mixture in mixing bowl and stir until mixture is just combined (batter will be lumpy). Add remaining beer as needed, 1 tablespoon at a time, whisking after each addition, until batter falls from whisk in thin, steady stream and leaves faint trail across surface of batter.
Using tongs, dip 1 piece fish in batter and let excess run off, shaking gently. Place battered fish back onto baking sheet with flour mixture and turn to coat both sides. Repeat with remaining fish, keeping pieces in single layer on baking sheet.
When oil reaches 375 degrees, increase heat to high and add battered fish to oil with tongs, gently shaking off excess flour. Fry, stirring occasionally, until golden brown, 7 to 8 minutes. Transfer fish to thick paper bag or paper towels to drain.
Wow that batter sounds amazing.When should I come for dinner?
ReplyDeleteyer gf really likes this and she would really like to have some soon.
ReplyDeleteyer gf really likes this and would like some soon.
ReplyDelete