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    Classic Beer-Battered Fried Fish

    clock-icon25 minutes
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    Pixicook editorial team

    This recipe showcases the art of creating light, crispy, beer-battered fish. With the perfect blend of ingredients, you'll enjoy a delicious and easy-to-make dish that's perfect for a family dinner or a weekend get-together.

    Ingredients for Classic Beer-Battered Fried Fish

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    serves
    2 peoplechevron
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    Black Cod fillets

    0 oz

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    All Purpose Flour

    cups

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    Cornstarch

    tablespoons

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    Egg, separated

    count

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    Beer, at room temperature

    cups

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    Warm Water

    cups

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    Salt

    pinch

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    Vegetable Oil, for frying

    for frying

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    How to Make Classic Beer-Battered Fried Fish

    1. Prepare the batter

    In a large bowl, combine the flour, corn starch, and salt. Crack the egg, separating the yolk from the white. Add the yolk to the bowl along with the beer and warm water. Mix until well combined. The batter may seem a bit lumpy, but that's okay. Let it rest for an hour. This resting time allows the gluten in the flour to relax and creates a lighter, crispier end result.

    2. Whip the egg white

    As the batter is resting, whip the egg white until it forms stiff peaks. This will help to lighten the batter. Refrigerate until needed.

    3. Preheat the oil

    Fill a large pot about halfway with vegetable oil and preheat it to 350°F (180°C). The oil needs to be hot enough to quickly cook the batter, but not so hot that it burns.

    4. Prepare the fish

    While the oil is heating, season the fish fillets with a pinch of salt.

    5. Finish the batter

    After the batter has rested for an hour, gently fold in the whipped egg white. This will give the batter a light, crispy texture.

    6. Fry the fish

    Dip each fish fillet into the batter, allowing any excess batter to drip off. Then, carefully place the fillets into the hot oil. Do not overcrowd the pot; fry in batches if necessary. Cook the fish for about 4-5 minutes on each side, or until it's golden brown and cooked through. The fish should be just hot in the center.

    7. Drain and serve

    Once cooked, use a slotted spoon to remove the fish from the oil. Place it on a paper towel-lined plate to drain any excess oil and season with a pinch of salt. Serve the fish hot with your favorite sides like fries or coleslaw.

    Pitfalls and tips

    Oil Temperature

    Maintain oil at 350°F to 375°F using a thermometer, and fry in small batches to keep the temperature consistent for a crispy crust.

    Select the Right Fish

    Choose a firm, white fish like cod, haddock, or halibut for the best texture and flavor compatibility with the beer batter.

    Batter Consistency

    Aim for the consistency of thin pancake batter, which should coat the back of a spoon but still drip off easily, for even cooking and adherence.

    Serve Immediately

    Enjoy fried fish hot and crisp directly from the fryer for the best texture and taste experience.

    Dry the Fish

    Pat the fish dry with paper towels before battering to help the batter adhere and prevent oil temperature drops caused by excess moisture.


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