06/06/2025
IN CELEBRATION OF Fish & Chips Day, we'll be sharing our top tips for the lightest and crispiest Beer Battered Fish! 🐠
OIL HEATING ASIDE, beer battered fish takes 5 minutes to prepare, and each batch takes 3 minutes to fry. 😃
HERE'S HOW YOU do it: 👇🏽
1️⃣ DRY & CUT FISH
Dry fillets well, especially if using thawed frozen fish because it will leech water while defrosting. Cut into desired size.
2️⃣ START HEATING OIL
Heat oil to 190°C. Hot oil is key to ensure the fish doesn’t end up soggy and greasy. Use a large, heavy-based pot for safety purposes, for even heating of oil and better heat retention.
3️⃣ RICE FLOUR COATING
Dust fish with rice flour, shaking off excess. This is an additional crispiness insurance policy, which will soak up any residual moisture on the flesh of the fish.
4️⃣ MAKE BATTER JUST BEFORE FRYING
This ensures it’s as cold and fizzy as possible. If it’s a hot day, take extra precautions such as chilling the bowl and dry ingredients until required.
5️⃣ MINIMUM OF WHISKING
Only whisk for 5 seconds, just to incorporate the beer into the dry ingredients – some lumps are fine, even desirable. Over-whisking activates gluten and will compromise crispiness.
6️⃣ DREDGE FISH
Hold fillet by one end and dip in batter, letting the excess drip off for a second or two. The batter should fully cover the fish but not be a thick coat – this batter puffs up a LOT!
7️⃣ FRY 3 MINUTES
Gently lower fillet into the hot oil, dropping it in away from you, not towards you, so any splash doesn’t come towards your hand. Cook for 3 minutes until deep golden.
8️⃣ DRAIN WELL
Drain on paper towels or a mesh rack, and repeat with remaining fish.
NOW THAT YOU'RE equipped with this new knowledge, here's a quick and easy recipe for you to try out: 👇🏽
INGREDIENTS:
FISH:
◾️ 700g white fish fillets
DUSTING:
◾️ ¼ cup rice flour
CRISPY FISH BATTER:
◾️ ¾ cup plain/all purpose flour
◾️ ¼ cup rice flour
◾️ 1¼ tsp baking powder
◾️ ¼ tsp salt
◾️ 1 cup very cold beer
COOKING:
◾️ 4 – 5 cups peanut oil
SERVING:
◾️ Tartare Sauce
◾️ Lemon Wedges
METHOD:
☑️ Pat fish dry using paper towels or a tea towel. Cut into 7 x 3cm batons, or larger fillets if you prefer. If you have very thick fillets, cut in half horizontally.
☑️ Place ¼ cup rice flour in a shallow bowl.
☑️ Heat 6cm oil in a large heavy based pot over medium high heat to 190°C.
☑️ While oil is heating, sprinkle 3 or 4 pieces of fish with a pinch of salt, then coat in rice flour and shake off excess. You can leave them like this for up to 10 minutes.
☑️ Just before cooking, whisk together the flour, rice flour, baking powder and salt. Add very cold beer into the batter and whisk just until incorporated evenly into the flour. Do not over-mix, do not worry about flour lumps. It should be a fairly thin batter but fully coat the back of a spoon. If too thick, add beer 1 tsp at a time.
☑️ Dunk a piece of fish in the batter, the let the excess drip off very briefly.
☑️ Carefully lower into oil, dropping it in away from you, one piece at a time. Don't crowd the pot; fry in batches. Fry for 3 minutes, flipping after about 2 minutes, until deep golden.
☑️ Drain on paper towels. Repeat with remaining fish. Serve hot! However it will stay crisp for 15 – 20 minutes.
☑️ Serve with Tartare Sauce, lemon wedges and a leafy green salad on the side dressed with a classic vinaigrette.
Source: www.recipetineats.com
