Adding beer to fish batter enhances the texture of the fried fish because when the fish hits the hot oil, carbon dioxide in the beer is released, creating air in the coating. This then provides a nice light crunch without overcooking the fish.
Active preparation time: 40 minutes
Total time: 45 minutes
3 cup all-purpose flour
2 Tbs onion powder
2 Tbs garlic powder
2 tsp paprika
2 tsp salt
2 tsp white pepper
Mix all the ingredients in a bowl with a dry whisk and reserve.
3 1/3 cup all-purpose flour
¾ cup rice flour
2 tsp baking powder
4 cup (946 ml) American lager
1/2 cup (118 ml) vodka
1 Tbs honey
In a bowl, whisk together the flours and baking powder. In a separate bowl, whisk together the beer, vodka, and honey. Slowly whisk the dry ingredients into the wet ingredients to make a batter.
1 lb (454 g) cod or haddock fillets, cut into about 3 oz (85 g) portions
Canola oil to fill a deep fat fryer
Fill the fryer with oil and heat to 350°F (177°C) following the manufacturer’s directions. Arrange the bowls of fish, seasoned flour, and batter with the fish farthest from the fryer, then the seasoned flour, and then the beer batter. With tongs or fingers, take one piece of fish at a time, dip the fish into the seasoned flour to coat, then into the beer batter, and then slowly drop the fish into the hot oil, avoiding splashes. Fry the fish for 3–4 minutes until cooked all the way through. Carefully remove the fish and drain on paper towels. Repeat with each piece of fish.
Beer Suggestions: New Glarus Two Women (New Glarus, Wisconsin), August Schell Pilsner (New Ulm, Minnesota), Guinness Blonde (Dublin, Ireland).
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