Foamy beer adds lightness and tanginess to this batter. Double the recipe if you’re feeding a crowd of fish lovers.
- Yield: 4 piece servings
- Preparation Time: 5 Minutes
- Cooking Time: 6 Minutes
- vegetable oil for deep-frying
- ¾ cup (185 ml) all-purpose flour
- ¼ cup (60 ml) cornstarch
- 1 tsp (5 ml) baking powder
- ½ tsp (2 ml) salt
- pinches paprika and white pepper
- ¾ cup (185 ml) ice-cold lager beer
- 1½ lb (750 g) fish fillets, such as cod, halibut, snapper or haddock, cut into 8 equal pieces
How to Make It
- Heat the oil in your deep-fat fryer to 350°F–375°F (175°C–190°C). Place the flour, cornstarch, baking powder, salt, paprika and pepper in a bowl and whisk to combine. Set a second bowl in a bowl filled with ice. Pour the beer into that bowl. Add the flour mixture and whisk until a smooth batter forms.
- Preheat your oven to 200°F (95°C). Set a baking rack on baking sheet. Dip the fish in the batter, coating them evenly. Deep-fry the fish, in batches, for 5 to 6 minutes, turning once, or until golden brown and cooked through. Drain well, set on the baking rack, and keep the cooked pieces warm in the oven until all are cooked.