Crispy Beer Battered Bass Recipes

CRISPY BEER BATTERED BASS

This is so good light, crispy, the fish inside is juicy and glistening. Depending on the beer you use the taste could be different. I like to jazz it up sometimes adding in microbrews for different flavor

Provided by barbara lentz

Categories Fish

Time 15m

Number Of Ingredients 9

Crispy Beer Battered Bass image

Steps:

1. Heat oil to 375 degrees. Season the bass fillets with salt and pepper. Set aside
2. Mix the flour, garlic powder, paprika, and seasoning salt together. Stir in the egg. Then whisk in the beer until its smooth and not lumpy
3. Dredge each piece of fish in the batter then deep fry for 4 or 5 minutes until fish is golden

Ingredients

6 fresh bass fillets
1 tsp salt
1/2 tsp black pepper
1 c flour
1 Tbsp each garlic powder and paprika
2 tsp seasoning salt
1 large egg beaten
1 1/3 c beer. i used coors light
oil for deep frying

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

Categories Seafood Fish

Time 25m

Yield 4

Number Of Ingredients 8

Crispy Beer Batter Fish & Chips image

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

Ingredients

1 cup self-rising flour
2 tablespoons rice flour
¼ teaspoon baking powder
4 (6 ounce) cod fillets, fully thawed if frozen
2 tablespoons rice flour, or as needed
salt to taste
1 cup lager-style beer, or more as needed
vegetable oil for frying

CRISPY BEER-BATTERED FISH

A local restaurant made a similar breading for shrimp po' boys, but we think this version's better. I serve the beer battered fish with a ranch dressing and hot sauce mixture as a dip. -Jenny Wenzel, Gulfport, Mississippi

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Crispy Beer-Battered Fish image

Steps:

In a shallow bowl, combine the cornstarch, baking powder, salt, Creole seasoning, paprika, cayenne and 1/2 cup flour. Stir in milk and beer until smooth. Place crackers and remaining flour in separate shallow bowls. Coat fillets with flour, then dip in batter and coat with crackers., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fish in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels.

Nutrition Facts : Calories 513 calories, Fat 27g fat (3g saturated fat), Cholesterol 66mg cholesterol, Sodium 775mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 1g fiber), Protein 30g protein.

Ingredients

1/2 cup cornstarch
1-1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon Creole seasoning
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1 cup all-purpose flour, divided
1/2 cup 2% milk
1/3 cup beer or nonalcoholic beer
2 cups crushed unsalted top saltines (about 40)
4 cod fillets (6 ounces each)
Oil for deep-fat frying

BEER BATTERED BASS

A study conducted at Auckland University in New Zealand leads researchers to believe that beer-battered fish may be healthier than fish fried in other batters. The alcohol in the beer causes the cooked batter to form a hard shell, keeping it from absorbing much of the frying oil. The researchers suggest using one cup of beer for each cup of flour!

Provided by Witch Doctor

Categories Bass

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

Beer Battered Bass image

Steps:

Slice filets into 2-inch strips. Sprinkle them with lemon juice, then roll in flour (seasoned with salt and pepper).
Prepare batter by combining flour, salt and cayenne pepper, then gradually blending in the beer until all the ingredients are thoroughly mixed.
Heat oil in fish fryer or cast iron Dutch oven. Dip fillets in batter and fry until golden brown. Drain on paper towel to remove excess grease.
Serve with hot sauce or tarter sauce.

Nutrition Facts : Calories 598.2, Fat 31.9, SaturatedFat 5.8, Cholesterol 92.9, Sodium 447.9, Carbohydrate 26, Fiber 0.9, Sugar 0.1, Protein 45.3

Ingredients

2 lbs sea bass, filets
lemon juice
flour
salt and pepper, to taste
1/2 cup peanut oil
1 cup flour
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup beer

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Crispy Beer Battered Bass Recipes

CRISPY BEER BATTERED BASS

This is so good light, crispy, the fish inside is juicy and glistening. Depending on the beer you use the taste could be different. I like to jazz it up sometimes adding in microbrews for different flavor

CRISPY BEER BATTER FISH & CHIPS

CRISPY BEER-BATTERED FISH

A local restaurant made a similar breading for shrimp po' boys, but we think this version's better. I serve the beer battered fish with a ranch dressing and hot sauce mixture as a dip. -Jenny Wenzel, Gulfport, Mississippi

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