Dinner

Beer-battered fish

Name: Beer-battered fish
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4
Cuisine: Australian
Ingredients: 700 g white fish fillets (flathead, snapper, barra, ling, hoki or similar), skinless and boneless; ¼ cup rice flour, for dusting; ¾ cup plain flour; ¼ cup rice flour (batter); 1¼ tsp baking powder; ¼ tsp salt; 250 ml (1 cup) very cold beer (lager or pale ale, not stout); About 1–1.25 litres peanut, canola or sunflower oil, for frying (6 cm depth); Lemon wedges and tartare sauce, to serve

Serves 4 Prep 10 min Cook 12 min Total 22 min

Ingredients

700 g white fish fillets (flathead, snapper, barra, ling, hoki or similar), skinless and boneless
¼ cup rice flour, for dusting
¾ cup plain flour
¼ cup rice flour (batter)
1¼ tsp baking powder
¼ tsp salt
250 ml (1 cup) very cold beer (lager or pale ale, not stout)
About 1–1.25 litres peanut, canola or sunflower oil, for frying (6 cm depth)
Lemon wedges and tartare sauce, to serve

Method

Pat fish very dry. Cut into 7 × 3 cm batons (or larger fillets). If thicker than 3 cm, slice horizontally.
Heat 6 cm oil in a heavy pot to 190°C.
Salt a few pieces of fish, dust in rice flour, shake off excess.
Just before frying, whisk plain flour, rice flour, baking powder and salt. Add ice-cold beer and whisk only until combined — lumps are fine. Batter should coat the back of a spoon; thin with a tsp of beer if needed.
Dunk fish, let excess drip briefly, lower into oil away from you. Fry in batches 3 minutes, flipping after about 2 minutes, until deep golden. Drain on paper towel.
Serve hot with lemon, tartare and chips.

Tip: Ice-cold beer plus rice flour is the stay-crispy trick. Do not over-whisk. Keep batter in the fridge between batches on a hot day. Soda water plus an extra ¼ tsp baking powder if you skip beer.

Source: RecipeTin Eats