Beer Battered Fish Recipe
A batter is a mixture of both flour and cornstarch that is crisp and un-greasy. An English ale is a suitable choice for beer. It aids in having a nice underneath fillet. The fish will be tender, flaky, and malt vinegar will add a proper bite.
1 cup multipurpose flour
1 cup cornstarch
one 12-ounce can beer
1 large egg
1 teaspoon kosher salt
6 cups peanut
1 pounds skinless fillets
salt and pepper
Batter: Whisk the flour, cornstarch, egg, beer, and salt in a bowl. Prevent any lumps. Cover the bowl and put it in a fridge for 20 minutes to 3 hours.
Fish: Pour oil into an oven. Moderate the heat bringing it to 375F.
Dry the fish fillets using paper towels. Season the sides with salt and pepper. Drop the pieces into the batter.
When the oil is heated to 375F., remove a piece of fish using tongs, allowing the excess batter to drip into the bowl. Lower it into the oil, hold for some seconds to prevent it from attaching to the bottom. Repeat with all fillets. Cook the fillets for five minutes until they are golden brown.
Drain fish fillets on the sheet having paper towels. Serve with either coleslaw, malt vinegar, and lemon.