Friday, March 16, 2012
Beer Battered Fish
Beer battered fish anyone???
This beer batter recipe is the. bomb. dot. com.
Let me give you a little history…
I grew up in a fishing family. We spent our summers lobstering and fishing in the keys. Fresh fish to me is literally a couple hours old (spoiled – i know)… which come to think of it is probably the reason I don’t like salmon (it’s way fishy tasting to me!).
One of the best guilty pleasures in life is a big ol’ piece of beer battered fish. A squeeze of lemon and nothing else. Oh. baby.
Plus it totally falls in with Irish week since Fish & Chips is a big deal in Ireland – bonus points if you use an Irish beer like Harp! 😉
This particular recipe originated from a really old cookbook (I think it was called Lyndmann’s… & i can’t find it anywhere online), but my Grampie and his friend adapted the recipe through the years and then passed it on to me… I made a few more adaptations and the below recipe is the result.
You could dunk ANYTHING in this batter, fry it up, and it’ll taste PHENOMENAL. seriously.
Anyways, I’m off to the welcome reception at Food Blog Forum Orlando!!!! WOOO HOOOO!!!!! Come say hi if you are going to be there!!! 🙂
Beer Battered Fish
Yield: 6-8 servings
Prep Time: 15 minutes
Total Time: 30-45 minutes
... THE best beer battered fish I've ever had 😉
Ingredients:
For the Beer Batter:
2 cups all-purpose flour
2 tablespoons double acting baking powder
1 tablespoon salt
1 tablespoon garlic powder
2 teaspoons sugar
2 teaspoon chili powder
1 teaspoon black pepper
3/4 teaspoon cayenne pepper (*Use more like a FULL teaspoon)
2 tablespoons light olive oil
2 cups- BEER (+plus enough to thin out the batter - about 1 cup or so)For the Fish:
2 pounds fish fillets, cut into 1-inch wide strips (May use any type of fish)
1 cup flour, for DREDGING
PEANUT or CANOLA Oil for pan (or fryer)Directions:
Slice fillets into long strips, 3/4 inch by 1 1/2 inch cross section. Dry well.
Mix dry beer batter ingredients first, then add oil & BEER until just a little thinner than pancake batter. Heat peanut or canola oil in deep fryer/pan to approximately 300-325 degrees F (when oil is too hot is lifts the batter off of the fish).
Roll fish strips in flour and then place in the batter. Using tongs, lift strips from batter and ease into the hot oil. Fry approximately 5 or 6 strips at a time. Fry about 2 to 3 minutes until golden brown. Lift basket, drain on a large serving platter lined with paper towels.
Serve hot with fresh lemons and tartar sauce!
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Chels R. — March 16, 2012 @ 4:55 pm
I Lurve fish in chips and my hubby and I’ve been wanting to make a beer battered for some time now. Thanks for posting this 🙂
Cassie — March 17, 2012 @ 12:54 am
My husband will love this, can’t wait to share. Have fun at FBF!!
Jennifer @ Peanut Butter and Peppers — March 17, 2012 @ 9:16 am
Oh yum! I haven’t had beer battered fish in forever! Love your photo’s and recipe!!
mom — March 17, 2012 @ 9:34 am
Nothing like beer battered fish! SO delicious.
Noble Pig - Cathy — March 18, 2012 @ 12:56 pm
This looks amazing…need to try Harp too.
Maggie @ A Bitchin' Kitchen — March 19, 2012 @ 12:54 am
Yummm…I love fried fish! This looks awesome!
Koko @ Koko Likes — March 19, 2012 @ 1:03 am
This look AMAZING. Cannot wait to try it
Natalie @ Cooking for My Kids — March 19, 2012 @ 7:34 am
This fish looks absolutely delicious. We love fried fish, and I cannot wait to try this batter. Have a great week!
Currently Craving — Koko Likes — March 19, 2012 @ 9:48 pm
[…] Beer Battered Fish from My Life as a Mrs […]
Hillary — April 4, 2012 @ 1:58 pm
I made this last week and it was fantastic! Thanks for sharing the recipe!
Cathy — April 30, 2012 @ 10:42 pm
Just used your recipe on some Sheepshead Rock Fish and it was sooo good! Will def use again! I did add dry mustard to the batter and it was great!
Eve — July 4, 2012 @ 11:27 pm
This batter was amazing! Absolutely terrific. The only adapatation I made was to dredge the dried fish in corn stretch rather than flour before dipping in the batter. My kids loved it so much they ate the little pieces of fried batter I scooped out of the oil.
Kari — August 17, 2012 @ 7:43 pm
Im from Alaska, so we get fresh halibut, perfect with this recipe. Don’t give up on salmon 🙁 the best is sockeye salmon (red)
Maddy — January 30, 2013 @ 4:09 pm
Just tried this batter with some cheap pollack we had left over and it was incredible. Thank you so much for sharing.
Michelle — October 18, 2013 @ 12:22 pm
I’m sorry to say, but I followed these directions to the T yet the fish was very yucky. I wasted 2 pounds of freshly caught bass and crappie on this recipe. It was incredibly greasy and the seasonIng completely overpowered the flavor of the fish. The coating was way to thick (like pancakes), which is why I believe it sucked up so much oil. Nobody wanted to eat it in my family except the dog. He will be having seconds today. I would highly recommend to anyone who still wants to try this recipe use some cheap store bought fish and/or only start off making a piece or two in case you don’t like it. I was looking for a deviation from the ordinary lightly breaded and fried panfish, but there is a reason it is mostly done that way – it’s easiest and best. On the bright side, I learned from this experience, and it gives me another reason to get out there and fish again.