![]() You can use virtually any white fish fillet such as: snapper, barramundi, cod, flathead, tilapia, hake, haddock, whiting and ling. Whatever you use, it needs to be ice cold – cool for 2+ hours in the fridge. Also, the alcohol cooks out in the hot oil. You can only barely taste it – the beer is mostly to make the batter crispy and puffy, not for flavour. Pale ale and lagers are most commonly used, but I’ve used all sorts in my time and they’ve all worked out fine. The can featured at the front is Modus Pale Ale which is a locally brewed beer I am very fond of! Just avoid dark, strong flavoured beer like stout and porters. Any pale-coloured beer works fine for Beer Battered Fish. You can use any beer other than dark, heavily flavoured beer like stouts or porters as they will discolour and flavour the batter excessively. ![]() The yeast and carbonation in beer alone isn’t sufficient to achieve that airy-textured batter shell you get at the best fish ‘n chip shops. Nobody wants a pale, white beer battered fish! So we use a combination of wheat flour (which goes golden) and rice flour.įlour – Just plain/all purpose wheat flour which, as noted above, is what makes the fish go a beautiful golden colour as well as helping the batter rise and puff when combined with the baking powder (which doesn’t happen with rice flour) andīaking powder – To make the batter puffy. Why not use all rice flour? Because rice flour doesn’t go golden when cooked. Rice flour – Key for a fish batter that doesn’t go soggy before it hits the table! If you use only wheat flour, it will only stay crispy for a few minutes. For a non alcoholic version, just substitute beer with soda water. This battered fish has a light crisp coating that stays crispy for over 15 minutes! What goes in Beer BatterĪll you need for beer batter is cold beer, flour, rice flour, baking powder and salt. This is a proven technique deployed in many Asian fried recipes, such as Honey Chicken and Sweet & Sour Pork. We need to use a combination of rice and normal flour. Just using normal flour doesn’t cut it – it goes soggy within minutes. This concept is fairly common knowledge these days in the culinary world, a technique deployed in all my batter-coated fried foods such as everybody’s favourite Honey Chicken and The shock of cold batter hitting the hot oil makes it go super-crispy. Ice cold beer is used to make the batter cold. ![]() 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. For the lightest, crispiest fried fish, you can’t beat Beer Battered Fish. ![]()
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