Randy's Beer Batter

Submitted by Ackman

"Here in WI where beer is KING, we love our fish dipped in beer batter & deep fried to a golden brown! You can also use this for deep-fried "WI Cheese Curds*, Onion Rings or whatever your little heart desires! ."

 

• Ready In: 30mins
• Ingredients: 8
• Yields: 16 pieces
• Serves: 3-4

ingredients

• 907.18 g frozen cod (thawed)
• 236.59 ml flour (unbleached prefered)
• 118.29 ml flour (for dredging)
• 59.14 ml cornstarch
• 9.85 ml kosher salt
• 7.39 ml paprika
• 340.19 g beer (bottle or can)
• canola oil (for the deep fryer)

directions

1. FOR BEST RESULTS: A couple hours before making the batter, open the can/bottle of beer & let set open at room temperature.
2. Fill your deep fryer to the recommended amount w/ canola oil.
3. Turn the the the fryer on to 350° to 375°.
4. If need be, cut the fish into 2 inch pieces.
5. Rinse the fish in cold water & pat dry with paper towel.
6. Place the 1/2 cup flour & the cornstrach in a zip-lock type bag.
7. Add the fish to the bag & toss until all the fish is well coated -- set aside.
8. Sift together all the remaining dry ingredients,.
9. Stir in the beer until you have a smooth, thin batter -- when coatig the fish, you should be able to just barely see the fish throught the batter.
10. Dip the fish into the batter & carefully place into pre-heated deep fryer -- fry 3-4 pieces at a time, depending on the size of your fryer.
11. Fry for 5-7 minutes until golden brown.
12. Drain on paper towels.
13. Serve w/ your favorite sauce &/or lemon juice.
14. ENJOY!
15. HINT: If frying cheese curds, freeze the curds for AT LEAST an hour before frying & the fry for only 1-2 minutes -- watch carefully so not to overcook!

Reviews

[Linajjac]

This recipe is amazing. I’ve made tons of batter for cheese curds. Most were ehh.. These were legit crispy. Even a half hour later! Still crunchy lol. We are so lucky to have fresh cheese curds. Ours were made the same day. Can’t get more fresh than that! Thanks!