For the lightest, crispiest fried fish, you cant beat Beer Battered Fish.
Its the fish batter used by all the best fish n chips shops.
Its like Japans famoustempura;
Ice cold beeris used to make the batter cold.
Prevent screen from sleeping
The shock of cold batter hitting the hot oil makes it go super-crispy.
Just using normal flour doesnt cut it it goes soggy within minutes.
We need to use a combination of riceandnormal flour.
This is a proven technique deployed in many Asian fried recipes, such asHoney ChickenandSweet & Sour Pork.
This battered fish has a light crisp coating that stays crispy for over 15 minutes!
For a non alcoholic version, just substitute beer with soda water.
Nobody wants a pale,whitebeer battered fish!
So we use a combination of wheat flour (which goes golden) and rice flour.
Also, the alcohol cooks out in the hot oil.
Whatever you use, it needs to be ice cold cool for 2+ hours in the fridge.
Its key for a crispy batter!
My favourite is flathead but its pricey!See list below for what fish shopsuse in different countries.
They work fine, but they will be too dry inside.
You do see these fish in fried form, but its not so common with a batter.
Its just a bit too rich.
Most common:
Australia Basa, hoki, flake (gummy shark!)
);
US Cod, halibut, tilapia, haddock.
In the Southeast, catfish is used frequently; and
UK [updated thanks to reader feedback!]
Cod and haddock are firm favourites, but other varieties offered include hake, pollock, whiting and plaice.
This is key to crispy fish, so dont shortcut this!
Cut into desired size.
Whole or larger fillets work just fine as well, ie.
traditional fish n chip shop format.
Also, there will be too much fish and not enough crispy batter!
Just rememberthe batter puffs up when cooking to double the thickness it was wetso dont make giant fish pieces!
Start heating oil Heat oil to 190C/375F.
Hot oil is key to ensure the fish doesnt end up soggy and greasy.
Use a large, heavy-based pot for safety purposes, for even heating of oil and better heat retention.
you might of course use an electric fryer if you have one!
Rice flour coating Dust fish with rice flour, shaking off excess.
I use rice flour because it cooks up more crisp than flour.
Make batter just before fryingso its as cold and fizzy as possible.
If its a hot day, take extra precautions such as chilling the bowl and dry ingredients until required.
At this stage the fish can sit there while the oil comes to temperature.
Note: Recipe makes more batter than you will need.
But its hard to dredge properly if you dont have enough.
It can cause a dragging action that wipes off too much batter.
However, recipe will coat up to around 1kg/2lb of fish.
Over-whisking activates gluten and will compromise crispiness.
Batter viscosity is also important.
Too watery on the other hand and it wont coat the fish properly, and will go soggy quickly.
Aim for a batter that runs but fully coats the back of a spoon see video.
Prevent screen from sleeping
Cook for 3 minutes until deep golden.
Fillets often refuse to roll anyway as they become buoyant on one side only!
Drain wellon paper towels or a mesh rack, and repeat with remaining fish.
But obviously, best served hot!
Increase oil temperature to 200C/390F.
Add fish and fry for 1 minute until deep golden.
For Fry #2, you’re free to crowd the oil more (ie.
if you cooked fish in 4 batches, you’re free to do this in 2 batches).
Drain and repeat with remaining fish.Voila!All fish are piping hot!
Sauces for fried fish
Many options and dont let anyone tell you what is right or wrong!
Ketchup or Aussie tomato sauce;
Malt vinegar and a sprinkle of salt The British way!
Its rare to find fries this good even at up-market bistros.
And its one of those things you cannot convert into an oven version or an airfyer!.
So, is it worth making?
YES, a thousand times over!!
Nagi x
Watch how to make it
And LISTEN to the CRUNCH!
See recipe video above for his assessment…….
