- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 40 mins
- Serves
- 4
Ingredients
- canola oil for deep-frying
- 1 ¼ cup
- all-purpose flour, divided
- 310 mL
- ¼ cup
- cornstarch
- 60 mL
- 1 tbsp
- baking powder
- 15 mL
- 2 tsp
- paprika
- 10 mL
- 2 3/4 tsp
- salt, divided
- 14 mL
- 1 ¾ tsp
- black pepper, divided
- 9 mL
- 1 bottle
- ale (or favourite beer)
- 355 mL
- 500 g
- skinless white fish fillet (such as haddock, halibut, cod), cut into 4 portions
- 1 lb
Method
Step 1
Fill a deep-sided, heavy pot with 3 in. (8 cm) canola oil. The deep pot helps control splatter and the heavy bottom helps the oil retain an even heat. Place the oil over medium heat until it reaches 190°C (375°F), checking with a thermometer.
Step 2
Meanwhile, make the batter by whisking together 1 cup (250 mL) of the flour, plus the cornstarch and baking powder, 2 tsp (10 mL) of the salt, 1 tsp (5 mL) of the pepper and the 2 tsp (10 mL) paprika. Gradually, whisk in the beer. Do not over-mix, a few small lumps are fine and will help make a cruncher coating. Place batter in fridge to rest 10 min. before frying (Tip: Resting the batter allows dry ingredients to fully absorb the beer, resulting in a crisper coating.)
Step 3
In a shallow bowl, make a dredging mixture by mixing the remaining ¼ cup (60 ml) flour with ½ tsp (2 mL) each salt and pepper. Set aside.
Step 4
Pat the cold fish fillets dry with paper towel. Season on all sides with remaining ¼ tsp (1 mL) each salt and pepper. Gently roll the fish fillets in the dredging mixture, covering completely. Pat off the excess.
Step 5
Using a fork, dip the floured fish fillet into the cold batter. Coat completely, letting the excess drip off back into the bowl. Slowly lower the fish into the hot oil. Fry for a few seconds to set the batter before carefully releasing the battered fish fillet into the hot oil. Setting the batter first avoids fish pieces sticking together in the pot.
Step 6
Fry, turning occasionally, until golden brown and crisp on all sides and the fish is cooked to an internal temperature of 70°C (158°C), approx. 6 min., depending on thickness of the fish.
Step 7
Using a slotted metal spoon, gently lift the fried fish out of the hot oil, allowing the excess oil to drip back into the pot. Transfer to a paper towel-lined plate to drain. If desired, season lightly with additional salt while hot. Serve immediately with lemon and dipping sauce, if desired.
Tips
- Oil temperature is important. Use a deep-fry thermometer to check temperature and adjust heat level as required to maintain a constant temperature.
- Keep all ingredients cold. A cold batter and cold fish will result in crisper fried batter for your beer battered fish.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 290
- Fat:
- 6 g
- Saturated Fat:
- 0.5 g
- Carbs:
- 31 g
- Fibre:
- 1 g
- Sugar:
- 2 g
- Cholesterol:
- 45 mg
- Protein:
- 21 g
- Sodium:
- 1420 mg
