Prep 10 mins
Cook 5 mins
This recipe is from a local tavern that is well known for their beer battered fish. This recipe makes a thick, fluffy batter that even non-fish eaters like myself will like.
- 2 eggs
- 78.07 ml beer, more if needed
- 177.44 ml milk
- 473.18 ml flour
- 7.39 ml baking powder
- 1.23 ml baking soda
- 14.79 ml cornstarch
- salt, to taste
- 1.23 ml garlic powder
- 1.23 ml cayenne pepper
- 453.59 g cod fish fillet
- 946.36 ml oil, for frying
- In a medium bowl, stir together flour, baking powder, baking soda, and cornstarch.
- In a large bowl, beat together eggs and milk. Mix in beer. Stir in flour mixture. Season with salt, garlic powder and cayenne pepper.
- In a deep fryer or a heavy saucepan, heat oil to 375°.
- Coat fish in batter and submerge in hot oil. Fry until golden brown, about 4 to 5 minutes.
Perfection, made the texture of my fish creamy. Will use often, tonight on onion rings....
Delicous! A nice thick batter that was very easy to handle and well suited to decent sized fillets and gave a perfect amount of cooking time for the fish without ending up burnt. I deep fried in a wok (don't have a deep fryer) and served along with a salad and a few lemon wedges.
This was a great batter. I used 1 lb of tilapia and still had extra batter to use. It came out nice and thick and coated the fish very well. I did have a small problem as another reviewer, that when putting the fish in the fryer right away it would sink and stick to the basket. After I noticed it was doing that, I just slowly added them in to let it cook a little first so it wouldnt sink down to the fryer basket immediately. I also did use double the amount of beer to get the right consistency so that it wasnt too thick. Great recipe, I will use again! Thanks!