Ingredients with Measurements:
- 1 pound of white fish fillets (such as cod or haddock)
- 1 cup of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 cup of beer (lager or ale)
- 1 egg
- Vegetable oil for frying
Special equipment needed:
- Deep-fry thermometer
- Large mixing bowl
- Whisk
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, baking powder, salt, and black pepper. Whisk until well combined.
2. In a separate bowl, beat the egg and then add the beer. Whisk until well combined.
3. Slowly pour the beer mixture into the flour mixture, whisking constantly until a smooth batter forms. Let the batter rest for 10 minutes.
4. Meanwhile, heat the vegetable oil in a large pot or deep-fryer to 375°F (190°C).
5. Pat the fish fillets dry with paper towels and cut them into 2-inch pieces.
6. Dip each piece of fish into the batter, making sure it is fully coated.
7. Carefully place the battered fish into the hot oil, a few pieces at a time, and fry for 3-4 minutes or until golden brown and crispy.
8. Use a slotted spoon to remove the fried fish from the oil and place it on a paper towel-lined plate to drain excess oil.
9. Repeat the process with the remaining fish pieces, making sure to maintain the oil temperature.
10. Serve the beer-battered fried fish hot with lemon wedges and tartar sauce.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Oil temperature: 375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 12g
Saturated Fat: 2g
Cholesterol: 80mg
Sodium: 500mg
Carbohydrates: 27g
Fiber: 1g
Sugar: 0g
Protein: 28g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Sparkling water can be used instead of beer for a non-alcoholic version.
Variations:
- Add 1 teaspoon of paprika or cayenne pepper to the batter for a spicy kick.
- Use different types of fish such as tilapia or catfish for a different flavor.
- Substitute the beer with white wine or apple cider for a different flavor.
Tips and tricks:
- Make sure the oil is hot enough before adding the fish to prevent it from becoming greasy.
- Do not overcrowd the pot or deep-fryer as it will lower the oil temperature and result in soggy fish.
- Use a slotted spoon to remove any bits of batter that may have fallen off during frying to prevent them from burning and sticking to the fish.
Storage instructions:
The beer-battered fried fish can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the fish on a baking sheet and bake in a preheated oven at 350°F (175°C) for 10-12 minutes or until heated through.
Presentation ideas:
Serve the beer-battered fried fish on a platter with lemon wedges and tartar sauce on the side.
Garnishes:
Garnish with chopped parsley or cilantro for a pop of color.
Pairings:
- Serve with french fries or onion rings for a classic fish and chips meal.
- Pair with a cold beer or white wine for a refreshing drink.
Suggested side dishes:
- Coleslaw
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the batter is too thick, add more beer or sparkling water to thin it out.
- If the batter is too thin, add more flour to thicken it up.
Food safety advice:
- Use a deep-fry thermometer to ensure the oil temperature is correct and prevent the risk of burns or fires.
- Make sure the fish is fully cooked before serving to prevent foodborne illness.
Food history:
Beer-battered fried fish is a classic British dish that originated in the 19th century. It was traditionally served with chips (fries) and became a popular dish in pubs and fish and chip shops.
Flavor profiles:
The beer-battered fried fish has a crispy and crunchy texture on the outside and a tender and flaky texture on the inside. The batter has a slightly bitter and yeasty flavor from the beer, which pairs well with the mild flavor of the fish.
Serving suggestions:
Serve the beer-battered fried fish as a main course for lunch or dinner. It is also a great appetizer for parties or gatherings.
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