This Beer-Battered Fish tastes just as good as what you’d find at your favorite pub!
Besides tea and scones, fish and chips are probably the most famous duo in British cooking. And get this—there are more than 382 million orders for this fishy feast every year in Great Britain. That’s over a million orders per day!
But it’s not just the Brits who have fallen in love with beer-battered fish. From hole-in-the-wall dive bars to gastropubs, and from quaint cafés to elite restaurants, beer-battered fish is a comfort food staple worldwide, and that includes in the U.S.
Just because this dish is a staple at restaurants all over, doesn’t mean you have to rely on someone else to fry you up a plate! It’s surprisingly simple to make beer-battered fish at home. You don’t have to take my word for it; give it a try and find out for yourself!
Is Beer-Battered Fish Healthy?
Let’s be honest: If you wanted a superfood supper, you probably wouldn’t be looking up deep-fried fish. Sure, white fish and even some spices have nutritional value, but it’s still a fried food. There’s a lot of extra fat and calories coming from the vegetable oil you’re doing the frying in. That said, there’s nothing wrong with the occasional indulgence.
There are, however, a few ways to make beer-battered fish healthier. For example, if you own an air fryer, you could totally use the device to get that crispy texture without excessive oil. You could also look into oven-baked fish recipes if you don’t own an air fryer.
Keeping Clear Of Soggy Fish
Making first-rate fried fish takes a lot of finesse. It’s not enough to throw your batter-covered fish in the deep-fryer and call it a day. If you don’t implement some basic techniques, you might be disappointed in your batter’s texture.
First off, dry your raw fish fillets with paper towels to remove excess moisture. The wetter the fish, the more they’ll steam rather than sear in the oil, which will not give you that flaky final product.
Furthermore, the batter should be thick enough to stick to your fish fillets rather than slide off like a liquid. You should also be careful not to overmix your batter, as this will create way too much gluten. The more gluten your batter has, the less likely it is to create that iconic crisp texture.
When it comes time to fry your fish, be careful not to overcrowd your fryer, as this will cool the oil’s temperature far too quickly. Keep a close eye on the temperature in your deep-fryer, and only put in enough fish to fit comfortably.
How To Make Ahead And Store
If you want to get some prep work out of the way, you can dab your fish fillets with paper towels and cover them in the fridge one night ahead of time. Honestly, it’s ideal to enjoy your fried fish fresh out of the fryer, but that doesn’t mean you can’t put leftovers in the fridge and enjoy them a few days later. Once your fried fish has cooled on a wire rack, put them in an airtight container, place them in the fridge, and enjoy within 2 days. When you’re ready to reheat, preheat your oven to 400 degrees Fahrenheit. Place the fish on a baking sheet and bake for about 10-15 minutes, or until heated through and crispy. If using an air fryer, preheat to 375 degrees Fahrenheit and reheat the fish for about 4-5 minutes per side.
Serving Suggestions
If you want to go all-out for a classic fried fish meal, you must bring out the chips. And, since fish and chips is a U.K. dish, I’m not talking about potato chips—I’m talking about Homemade Fries. Then again, that doesn’t mean you can’t make some DIY Potato Chips (or crisps?) on the side and still enjoy a great meal. You could even get creative with your fries and use something other than potatoes, like Parsnip Fries.
Some other ways to dress up your fried fish is to serve it with a refreshing Apple Coleslaw, lemon wedges, and Tartar Sauce. You might also want to consider using a bottle of malted vinegar for a brilliant British touch. Lastly, if you want an elevated meal, why not put your fried fish between brioche buns with some lettuce, tomato, and tartar sauce for an awesome fish sandwich?
Recipe
Ingredients
- Vegetable oil for frying
- 1 pound white fish fillets such as cod or haddock, cut into strips
- Pinch salt and black pepper to season the fillets
- 1 cup all-purpose flour plus extra for dredging
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 large egg lightly beaten
- 1 cup light beer chilled
Instructions
- Heat oil in a deep-fryer or large pot to 375 degrees Fahrenheit.
- Pat the fish dry with paper towels and season with a pinch of salt and pepper.
- Combine the flour with garlic powder, paprika, and rest of salt and pepper in a bowl. Mix in the beaten egg and gradually add beer to form a smooth batter.
- Fill a shallow plate with additional flour. Dredge fish strips in the flour, then dip into the wet batter, allowing excess to drip off.
- Fry the battered fish in batches, turning once, until golden brown and cooked through, about 3-4 minutes per side.
- Transfer to a paper towel-lined plate to drain excess oil.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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