Prep 10 mins
Cook 10 mins
This beloved recipe, which has been in my family for decades, is great for making authentic English-Style Fish & Chips. It also makes excellent onion rings or zucchini squash "half-moons." Be sure and plan your fish fry in advance as this batter requires a few hours refrigeration.
- 2 eggs, separated
- 3⁄4 cup beer
- 1 tablespoon melted butter or 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1 dash pepper
- 1 1⁄3 cups flour, plus
- additional flour (for dredging)
- Let beer stand at room temperature until flat.
- Refrigerate egg whites; beat together egg yolks, beer, butter or oil, salt and pepper; whisk into flour to make a smooth batter; refrigerate batter 3-12 hours.
- When ready to fry fish (I use cod or halibut) pieces, bring egg whites to room temperature then beat them until stiff; fold beaten egg whites gently into beer batter.
- Blot fish pieces dry with paper towels; dredge each lightly with flour then dip into batter to cover completely.
- Deep fry fish, a few pieces at a time, at about 375° until batter is cooked and deep golden-brown; drain on absorbent paper then serve.
Fantastic! Amazing! Perfection! This recipe is absolutely the best ever. I from the Northeast where Fried Haddock on Friday nights is a staple. This batter brought me back to the "Good Old Days". Thanks so much for sharing. I will definitely keep this in my repitoire.
This batter was wonderful. It was very thick and stuck to the fish very well. My picky son said this was the best battered fish he had ever had (that alone makes this recipe a winner in my book). Thanks Debbie for sharing this fantastic recipe...it is definitely a keeper!