Perfect Batter for Fish
Ready In: 53 mins
Serves: 4
Ingredients
- 1 1⁄2 lbs fresh halibut or 1 1⁄2 lbs sole
- 3 teaspoons lemon juice
- 1 cup cold water
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon white pepper
COATING FOR FISH
- 1⁄2 cup all-purpose flour
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon white pepper
BATTER
- 1⁄2 cup luke water
- 1 1⁄2 teaspoons active dry yeast
- 3⁄4 cup all-purpose flour or 3⁄4 cup potato flour
- 1⁄4 teaspoon salt
- 1 teaspoon olive oil or 1 teaspoon canola oil
- 3⁄4 cup beer, of your choice
- 1 large egg white
- 1 pinch granulated sugar
Directions
- TO PREPARE FISH:
- In a bowl, mix together lemon juice and cold water.
- Remove skin from fish and discard.
- Cut fish into desired size.
- Place fish in lemon/water and wash well.
- Remove from water and season with salt and pepper.
- Place in refrigerator to chill while preparing batter.
- TO PREPARE BATTER:
- In a small bowl, add luke warm water and sprinkle yeast over.
- Cover and let stand for 10 to 15 minutes until dissolved and frothy.
- In a medium size mixing bowl, mix together flour, salt and sugar.
- Make a well in the center.
- Add dissolved yeast, oil and 2/3's of the beer.
- Stir with a wooden spoon to combine.
- Now stir in the remainder of beer and mix well.
- Let batter stand, coverred, in a warm place for 30 to 35 minutes until it has thickened and becomes frothy.
- Prepare deep fryer using a vegetable oil; heat to 375 degrees F.
- In a small bowl, whip egg white until soft peaks form.
- Fold egg white into refrigerated batter.
- In a bowl, mix together 1/2 cup flour, 1/4 teaspoon salt and 1/4 teaspoon of white pepper.
- Dry fish on paper towelling.
- Coat fish in seasoned flour patting the fish so that it is evenly coated.
- Shake off any excess flour.
- Using a fork, dip coated fish in batter and let excess batter drip off.
- Carefully lower one or two pieces of fish into hot oil and deep fry for about 2 minutes until crisp and golden brown; turning fish once. Continue cooking the remaining fish pieces.
- Serve with a tartar sauce.
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