Recipe by Zurie
I know, I know ... there are 98 recipes for "beer batter" on this site, I checked! This one is slightly different. It's the variation I came up with after much experimenting. I can vouch for its lightness, as we dislike thick batter. If your oil is hot enough, and you follow the instructions, you should have light-as-a-feather fish fillets. It's hard to give a cooking time, as I do one fillet at a time because I use a wok, so I give an approx. time for frying 1 medium fillet.
- 4 1⁄2 ounces cake flour (130g, please weigh this ingredient)
- 2 teaspoons baking powder (10ml, not baking soda)
- 2 teaspoons seasoning salt (10ml, I use "Sweet Piquante Pepper & Garlic seasoning")
- 2 teaspoons garlic and herb seasoning, dry mixture (salt free)
- 1⁄2 teaspoon coarse black pepper
- 2 teaspoons turmeric (10ml)
- 3 tablespoons butter, very soft
- 1 cup beer (250ml, see note about foam)
- 1 egg white (jumbo size)
Directions See How It's Made
- Mix the flour and all the seasonings, up to the butter, in a roomy bowl.
- * NOTE: I mention a dry seasoning which is to die for, with all-natural ingredients. The brand name is Peppadew, and from what I see on the label it is exported. But if you cannot find it, use your own preferred brand.
- Add the soft butter, and carefully measure out the beer in a measuring cup -- you want BEER, not foam!
- Whisk mixture with electric mixer until quite smooth.
- Clean the electric beaters, then whisk the egg white until very stiff. Fold into the flour-beer mixture, or whisk in lightly by hand. Your mixture should be the thickness of double cream -- more or less.
- Dab the fish fillets dry with kitchen paper (else the batter won't adhere).
- Use a deepfryer OR a wok (I use the latter). In the wok I heat 2 - 3 inches of oil, and heat until a drop of batter sizzles and browns when you test it.
- Scrunch up enough kitchen paper to drain the fillets on. Then dip the fillets (one at a time) in the batter, slide into the hot oil, fry only until the batter turns golden-brown, and remove with slotted spoon to the kitchen paper to drain.
- Do the same with the rest of the fillets, then either serve immediately, or keep briefly in a low oven with the door not-quite-closed (so the fish do not steam, which will ruin the crispy coating). Do NOT overcook the fish -- it's done in a minute.
- The batter is enough for 6 - 8 normal-sized fish fillets.