Prep 30 mins
Cook 20 mins
Pretty standard fish and chips style fish. the beer batter and cornstarch make for a very crispy crust. Not a whole lot of grease if you're careful. From Alton Brown's Good Eats
- safflower oil, For Frying, 1 gallon
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1⁄4 teaspoon cayenne pepper
- 1 dash Old Bay Seasoning
- 1 bottle brown beer, cold
- 1 1⁄2 lbs firm-fleshed white fish fillets, cut into 1 ounce strips (tilapia, pollock, cod)
- cornstarch, for dredging
- Heat oven to 200 degrees F.
- Heat the safflower oil in a 5-quart Dutch oven over high heat until it reaches 350 degrees.
- In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning.
- Whisk in the beer until the batter is completely smooth and free of any lumps.
- Refrigerate for 15-60 minutes.
- Lightly dredge fish strips in cornstarch.
- Working in small batches, dip the fish into batter and immerse into hot oil.
- When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes.
- Drain the fish on a roasting rack.
- Allow oil to return to 350 degrees between batches.
Ive tried several different batters and this one was the best. The fish is nice an crispy. I just added a little more beer to thin it out as I didn't want bready. Came out awesome. Thanx Chef!
This was the best batter I've tried yet! My British guy said this was "just like the chip shops!" which is a huge compliment in my book. A keeper.
Lovely! I am not much of a fish lover, but my husband is, but amazingly enough, we BOTH loved this recipe. Please consider revising the ingredient list to: safflower oil (for frying, 1 gallon) so that the entire gallon's calories don't factor into the nutrition facts. This recipe is a keeper and worth cleaning the kitchen for!