CRISPY BEER BATTER FISH & CHIPS
Virtually every beer-battered fish recipe looks crispy coming out of the fryer, and some even stay crispy for a few minutes, but then the inevitable sogginess sets in. Well, with this simple formula, and a few easy tricks, you can achieve a fried fish where the last bite is as crisp as the first. The keys are keeping your batter really cold and patting your fish really dry. Serve over a bed of salt 'n vinegar chips with tartar sauce and lemon.
Provided by Chef John
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk self-rising flour, rice flour, and baking powder together in a bowl. Freeze until ready to use.
- Pat fish as dry as possible. Cut pieces lengthwise to get eight 1-inch thick strips. Place rice flour on a plate and season with salt. Dust fish lightly with the mixture and shake off excess. Cover a plate with crinkled foil to make a quick drying rack; place fish on top.
- Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
- Pour beer into the flour mixture and whisk, adding more as needed, until batter is the consistency of thick pancake batter. Dip fish pieces into the batter to coat; lift out and let excess drip off.
- Fry fish in batches until golden brown, dunking occasionally if needed, 3 to 4 minutes. Drain on paper towels. Serve immediately.
Nutrition Facts : Calories 503.1 calories, Carbohydrate 42.7 g, Cholesterol 66.3 mg, Fat 22.1 g, Fiber 1.4 g, Protein 27.3 g, SaturatedFat 3.6 g, Sodium 590.6 mg, Sugar 1 g
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Zeeniyayoonus Yoonus
[email protected]This recipe is amazing! The fish and chips were cooked to perfection and the batter was so flavorful.
Josh Guzma
[email protected]I love this recipe! The fish is always cooked perfectly and the chips are crispy and delicious.
Jeb Mate
[email protected]This recipe is a keeper! I've made it several times now and it always turns out perfectly. The fish is crispy and flaky, and the chips are fluffy and golden brown.
Yoleka Mayoli
[email protected]I've made this recipe several times now and it always turns out great. It's a great way to use up leftover fish, and the chips are always a crowd-pleaser.
Elanka Harshani
[email protected]This recipe is a must-try for any fish and chips lover. The beer batter is the perfect balance of crispy and flavorful, and the fish is always cooked perfectly.
CHRISTINE KATHAMBI
[email protected]I made this for a party and it was a huge success. Everyone loved the fish and chips, and they were asking for the recipe.
rakib online
[email protected]This recipe was a hit with my guests! The fish was crispy and flavorful, and the chips were fluffy and addictive.
Tonya Aikens
[email protected]I've tried many fish and chips recipes, but this one is by far the best. The beer batter is perfect and the fish is always cooked to perfection.
Henry David
[email protected]This recipe is amazing! The fish was so moist and flaky, and the chips were crispy and golden brown. I'll definitely be making this again.
Ntantang Thierry
[email protected]I made this for my family and they loved it! The fish was crispy and the chips were fluffy. Definitely a winner!
Erika Marie
[email protected]This was my first time making fish and chips and it was a success! The recipe was easy to follow and the results were delicious.
Sk Safi
[email protected]I've made this recipe several times now and it always turns out great. The beer batter is the key – it makes the fish so crispy and flavorful.
Calvin Arbuckle
[email protected]This recipe is a keeper! The fish was cooked to perfection and the chips were crispy on the outside and fluffy on the inside.
Nathan Lavender
[email protected]Loved the dish! So quick and easy to make. Beer batter was perfect – crispy and flavorful.