Ingredients for Beer Batter For Fish
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ cup ice-cold water
- 1 cup ice-cold beer
- 1 large egg
- about 1 inch vegetable oil
- 4-6 fish fillets
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How to Make Beer Batter For Fish
- In a large bowl, whisk together 1 ½ cups all-purpose flour, 2 teaspoons baking powder, and 1 teaspoon salt.
- Create a well in the center of the dry ingredients.
- In a separate bowl, whisk together 1 cup ice-cold beer, ½ cup ice-cold water, and 1 large egg. Gradually pour the wet ingredients into the well, whisking constantly until a smooth batter forms. Do not overmix.
- Let the batter rest for at least 20 minutes (longer is better, up to 30 minutes). This allows the gluten to relax, resulting in a lighter batter.
- Heat about 1 inch of vegetable oil in a large, heavy-bottomed skillet or deep fryer to 350°F (175°C). Use a thermometer to ensure accurate temperature.
- Dip each fish fillet (about 4-6 fillets, depending on size) into the batter, ensuring it's fully coated. Carefully add the battered fish to the hot oil, making sure not to overcrowd the pan.
- Fry the fish for approximately 5-7 minutes per side, or until golden brown and cooked through. Flip once or twice during cooking. Adjust cooking time depending on the thickness of your fillets.
- Remove the cooked fish from the oil and place it on a wire rack or plate lined with paper towels to drain excess oil.
- Serve immediately with your favorite sides, such as tartar sauce, lemon wedges, and french fries.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
0g
Fat
2g
Carbs
5g
