Beer-battered fish recipe
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The secret ingredient in a proper fish fillet with cream is beer. Use a good beer because the flavour will definitely stand out. Put in the pasta – everyone wants seconds!
What you’ll need
1 1/2 cups all-purpose flour 2 pounds fish fillet (your choice of blend, cod, salmon , walnut, haddock, etc.); skin removed if available) 1 bottle of beer (lager) salt to taste black pepper to taste
How to make it
To make the batter, sprinkle the flour into a bowl or place in a bowl and toss. Add 2 tablespoons of peanut oil, then gently pour in the beer. The dough should be thick and heavy. Loosen any lumps well, season heavily with salt and pepper, then let rest for 30 minutes or so. In a large, deep, heavy-bottomed skillet, heat the peanut oil (about 2 inches deep) until it reaches a temperature of 320°F (160°C). Dip your chosen piece of fish into the batter so that it is thoroughly submerged, then lift it out and hold it in the bowl for a few seconds so that any excess batter disappears again. Now reduce the peeled fish in hot oil. Use it one piece at a time if you are using large portions, or for smaller batches so as not to pan-fry. Fry for 4-5 minutes for large fish and 2 minutes or so for smaller items, until golden brown and crisp. Pull them out with a wire whisk and transfer to a warm dish lined with paper towels. Keep them warm while you fry the rest of the fish, then serve immediately, with ketchup or some sour sauce.
For another British favourite – fish and chips .
Nutritional guidelines (per serving) Calories 578 Total fat 26 g Saturated fat 5 g Saturated fat 9 g Cholesterol 152 mg Sodium 563 mg Carbohydrate 19 g Fibre 2 g Protein 56 g (The nutritional information in our recipes is calculated from the ingredient database and should be regarded as an estimate. Individual results may vary.)
