Dinner Tonight: Beer-Battered Fish
If you want to add more dairy free and pescatarian recipes to your repertoire, Dinner Tonight: Beer-Battered Fish might be a recipe you should try. One portion of this dish contains approximately 36g of protein, 36g of fat, and a total of 730 calories. For $4.31 per serving, you get a main course that serves 4. It is brought to you by Serious Eats. Head to the store and pick up salt and pepper, egg, malt vinegar, and a few other things to make it today. 297 people were impressed by this recipe. From preparation to the plate, this recipe takes approximately 20 minutes. Overall, this recipe earns a solid spoonacular score of 78%. Similar recipes include Beer Battered Fish (For Fish N'chips), Beer Battered Fish (fish And Chips), and Beer-Battered Fish.
Servings: 4
Ingredients:
1 12-ounce can beer (ale, larger)
6 cups peanut or canola oil
1 ½ pounds skinless fillets (cod, flounder, fluke, or haddock), cut into four pieces, less than ¾-inch thick
1 cup cornstarch
1 large egg
1 cup all-purpose flour
1 teaspoon kosher salt
malt vinegar, or lemon
salt and pepper
Equipment:
dutch oven
paper towels
bowl
tongs
baking sheet
whisk
Cooking instruction summary:
Procedures 1 For the Batter: Whisk together flour, cornstarch, beer, egg, and salt in a medium-sized bowl. Make sure there are no lumps. Cover bowl and place in fridge for at least 20 minutes, and up to 3 hours. 2 For the Fish: Pour oil into a large dutch oven. Turn heat to medium and bring to a temperature of 375°F. 3 Dry fish fillets with paper towels. Season both sides with salt and pepper. Drop each piece into the bowl of batter. 4 When oil is at 375°F., remove one piece of fish out with a pair of tongs, letting the excess batter drip back into the bowl. Then lower it into the oil, holding on to it for a few seconds to keep it from sticking to the bottom. Repeat process with other fillets. Adjust heat to medium-high to keep temperature at about 350°F. Cook until fillets are golden brown, about five minutes. 5 Drain fish fillets on a baking sheet covered with paper towels. Serve with cole slaw, malt vinegar, lemon, or whatever you like best.
Step by step:
For the Fish
1. Pour oil into a large dutch oven. Turn heat to medium and bring to a temperature of 375°F.
2. Dry fish fillets with paper towels. Season both sides with salt and pepper. Drop each piece into the bowl of batter.
3. When oil is at 375°F., remove one piece of fish out with a pair of tongs, letting the excess batter drip back into the bowl. Then lower it into the oil, holding on to it for a few seconds to keep it from sticking to the bottom. Repeat process with other fillets. Adjust heat to medium-high to keep temperature at about 350°F. Cook until fillets are golden brown, about five minutes.
4. Drain fish fillets on a baking sheet covered with paper towels.
5. Serve with cole slaw, malt vinegar, lemon, or whatever you like best.
For the Batter
1. Whisk together flour, cornstarch, beer, egg, and salt in a medium-sized bowl. Make sure there are no lumps. Cover bowl and place in fridge for at least 20 minutes, and up to 3 hours.
Nutrition Information:
covered percent of daily need
