This amazing dish uses cod, although any thick white fish may be used. I especially love cod for its meaty texture and mild flavor. I have been wanting to make this meal for SO long... I really don't know what held me up! It may have been the idea of the mess it'd make, and yes, I made quite the mess. Just be sure to not use a shallow pan to fry the fish in cause the oil will go everywhere! I think I was also scared of failure! I mean, I've made things before that required deep-frying and they turned out horribly. Cooked too fast, cooked too slow, burnt or soggy. Frying is hard work! But I did it. And I am glad because it was wonderful! The crust is so so flavorful and just thick enough. Fish was perfectly cooked when it turned golden brown, and my family gobbled it up! I was originally planning on making just two servings for my hubby and I, but ended up making the whole batch for everyone. It does take awhile since it must be fried in batches, but if you have company to chat with while doing it, it goes by quite wonderfully :) I bought two pounds of fish and there was more than enough batter for it all! Only thing was that I had to keep adding flour to the baking pan with flour for the third coating, but it turned out perfect anyway. I love this so much and although I won't be making it often for it's lack of health benefits, I will make it again! Enjoy.
Beer-Battered Fish
Ingredients:
2 1/2 quarts vegetable oil
1 1/2 cups all-purpose flour
1/2 cup cornstarch
1/2 tsp cayenne pepper
1/2 tsp paprika
1/8 tsp ground black pepper
Table salt
1 tsp baking powder
1 1/2 lb 1-inch-thick cod fillet (or other thick white fish, such as hake or haddock) cut into fried-fish-like strips (about 3oz each)
12 oz beer, cold
Instructions:
Heat oil in a large dutch oven (at least 6 or 7 quart-capacity) over medium-high heat until it reaches 375 degrees F. Line a baking sheet with a triple-layer of paper towels and set aside. Set a wire rack over another baking sheet and set aside.
While the oil heats, whisk the flour, cornstarch, cayenne, paprika, black pepper, and 2 teaspoons salt together in a large bowl. Transfer 3/4 cup of the flour mixture to a rimmed baking sheet. Add the baking powder to the bowl and whisk it into the flour.
Dry the fish then roll it in the flour on the baking sheet, tapping off the excess flour before letting the pieces rest on the wire rack. Stir in about 3/4 of the beer into the bowl with the flour mixture until it is just combined – it should be lumpy. Add more beer, a tablespoon at a time and whisking after each addition, until the batter runs from the whisk in a thin stream and leaves a faint trail across the top of the batter.
Dip each piece of fish in the batter to coat completely, allow the excess to drip off, then roll them again in the flour on the baking sheet. The fish should be completely covered in flour.
Fry the fish in two batches so as to not over-crowd the pot. You’ll probably need to turn the heat up to high in order to keep the temperature up – it will drop fast after you start frying the first batch. Fry the fish for 6 to 8 minutes until golden brown. Transfer the cooked fish to the baking sheet with the paper towels to drain. Repeat with remaining fish.
Note: I made oven fries to go along with the idea of fish and chips but with less fat. I cut up 7 medium potatoes into fries, tossed them with olive oil, salt, pepper, cayenne, and garlic powder, and laid them in a single layer on a baking sheet lined with parchment. I roasted them at 425 for 45 minutes and they were perfect! I definitely recommend these. And just eyeball the seasonings, that's what I do :)
URL to article: http://smells-like-home.com/2013/03/beer-battered-fish/
