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Battered Fish




Source of Recipe


FOODday Recipes


Recipe Introduction


The natural sugars in the beer batter help the fish brown beautifully.


List of Ingredients




Makes 4 servings

3/4 cup all-purpose flour
1 egg, separated
1/4 cup beer
1/4 cup water
1/2 teaspoon salt
Vegetable oil for frying
1 pound haddock or flounder, boned, skinned and cut in 3-by-5-inch pieces (halibut, cod or red snapper can be substituted)

Recipe




Put flour in a medium bowl. In another bowl, combine egg yolk, beer, water and salt, then pour into flour, whisking until smooth. Let batter rest for 30 minutes.

Fill the cooking container with at least 3 inches of oil, allowing room for oil to bubble up during frying; heat oil to 375 degrees F.

Beat egg white to soft peaks; fold into batter. Pat fish dry with paper towels. Dip fish in batter, lower it gently into hot oil, and fry until golden brown (4 to 5 minutes). Fish should begin to flake when cut with a fork. Remove from oil with a slotted spoon, skimmer or wire basket, allowing excess oil to drip back into container. Drain on paper towels. Keep warm in a 275-degree oven until ready to serve.