BEER BATTER FISH MADE GREAT
Steps:
- Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with salt and pepper.
- Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.
- Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.
Nutrition Facts : Calories 447.5 calories, Carbohydrate 22.6 g, Cholesterol 67.5 mg, Fat 30.2 g, Fiber 1.6 g, Protein 18.8 g, SaturatedFat 4.5 g, Sodium 675 mg, Sugar 1.4 g
BEER-BATTERED FISH BURGERS
Make some big, bold fish burgers for a Friday night treat. They're served with quick pickled onions and tartar sauce for a satisfying dinner for two
Provided by Barney Desmazery
Categories Dinner
Time 50m
Number Of Ingredients 13
Steps:
- To quick-pickle the onions, mix them with a pinch of salt and the vinegar, then set aside. Mix all the ingredients for the tartar sauce, and set aside. Both can be made up to a day ahead and kept chilled.
- To make the batter, tip the flours and spices into a small bowl with a pinch of salt, then pour over the beer or fizzy water. Mix quickly until it just comes together with the consistency of double cream - don't over-beat (a few lumps are fine). Keep chilled until needed.
- Carefully heat the oil in a large wide pan like a wok, ensuring the pan is no more than two-thirds full, or heat a deep-fat fryer to 185C if you have a thermometer. The oil is hot enough when a drizzle of batter crisps in less than a minute.
- Working quickly, season the fish with salt, then dust in flour before dredging through the batter. Hold the fillet above the bowl of batter to let the excess drip back into it, then carefully lower into the oil. Repeat with the second fillet. Fry the two fillets for about 4 mins, turning once, until deep golden and crisp. Carefully lift onto a plate lined with kitchen paper to drain for a minute.
- To assemble, split each roll and spread both the top and bottom generously with the tartar sauce. Place lettuce on the bottom half, then add some pickled onions and a fish fillet. Top with gherkin slices, if you like, then serve straightaway.
Nutrition Facts : Calories 716 calories, Fat 41 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 1.2 milligram of sodium
GINGER BEER BATTERED FISH
This is a combo of recipes and then my own added twist of using ginger beer. It gives a very slight warmth . Halibut is listed but use any fish you like battered. I have used tilapia. NOTE: the recipe calls for a 296 ml bottle of ginger beer approx 12 ounces or 1 1/4 cup. DO NOT just toss the whole amount of ginger beer in since flour brands and weather can make flour somewhat unpredictable. LOL I add about 3/4of the amount and then slowly add more until I get a good coating consistency. Batter should be slightly runny. Try not to overmix since it can lead to a tough and not crispy coating. I also dredge the fish in cornstarch instead of flour . Can't remember where I read to do this but what a difference. Can also add a dash of chili or cayenne. Cook and prep times are approximate
Provided by wicked cook 46
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat deep fryer to 365 F.
- Whisk together flour, cornstarch, baking powder and salt and pepper.
- Add ginger beer (see notes) and stir just until combined. If batter is over mixed, it will be tough.
- Dredge halibut in cornstarch then dip in batter.
- Allow any excess batter to drain away, then slowly, carefully, dip the fish into the hot oil.
- Fry until golden and crispy and fish is cooked through, approximately 8 to 10 minutes. The oil temperature will drop a bit, 365 degrees is ideal.
BEER-BATTERED FISH
No need to fight crowds at a Friday fish fry. Make this at home in less than 15 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil (1 1/2 inches) in heavy 3-quart saucepan or deep fryer to 350°. Lightly coat fish with 3 to 4 tablespoons Bisquick mix.
- Beat 1 cup Bisquick mix, the beer, salt and egg with hand beater until smooth. (If batter is too thick, stir in additional beer, 1 tablespoon at a time, until desired consistency.) Dip fish into batter, letting excess drip into bowl.
- Fry fish in oil about 2 minutes on each side or until golden brown; drain. Serve hot with tartar sauce.
Nutrition Facts : Calories 310, Carbohydrate 25 g, Cholesterol 115 mg, Fat 1, Fiber 0 g, Protein 25 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 910 mg
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