Beer Battered Fish and Chips
You are sure to love this beer battered fish and chips recipe. The crust is flaky every time. Serve with oven baked French fries.
Servings 4 people
- Oil for frying
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 3 teaspoons salt plus more for seasoning
- 1/2 teaspoon freshly ground black pepper
- 1 12-ounce can beer
- 1 large egg lightly beaten
- 2 8-ounce firm white fish, cut into 1 ½ inch fillets
For the fish:
Heat oil in a large deep skillet to 375 degrees (I like to use an electric skillet).
In a large bowl, combine 2 cups of flour, baking powder, salt and pepper. Combine the beer and egg and pour into the flour mixture. Whisk to a smooth batter. Batter should be the consistency of pancake batter - if too thick, feel free to add a little more beer until you reach the desired consistency.
Spread the remaining ½ cup of flour on a plate. Dredge the fish pieces in the flour and then dip them into the batter, letting the excess drip off.
Add the fillets to frying pan and cook until coating turns brown and crispy and fillet is cooked through – about 4-5 minutes per side. Remove from pan and drain on paper towels. Sprinkle with salt if desired.
French fries recipe can be found here: