Crispy Beer Battered Fish Recipes

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CRISPY BEER BATTER FISH RECIPE



Crispy Beer Batter Fish Recipe image

This Crispy Beer Batter Fish Recipe has a light and airy coating with tender and flaky fish on the inside!

Provided by Shawn

Categories     Main Dish

Number Of Ingredients 10

2 lbs. white fish (like cod or tilapia)
1 tsp salt
1/2 tsp black pepper
1 cup all purpose flour
1 tbsp garlic powder
1 tbsp paprika
2 tsp seasoned salt
1 large egg (lightly beaten)
1 1/3 cups beer
Canola oil for frying

Steps:

  • Add oil to a large, heavy bottomed pot or deep fryer till it's about 2 to 3 inches deep. Heat oil to 375 degrees F.
  • Meanwhile, cut fish into stick shapes, about 1 inch wide and 3 inches long. Pat dry with paper towels and season with salt and pepper.
  • To make the beer batter, whisk together the flour, garlic powder, paprika and seasoned salt. Stir in the lightly beaten egg, then gradually whisk in the beer until the batter forms and is no longer lumpy.
  • Quickly dip the fish one piece at a time into the batter, then place in the hot oil. Cook for 3 to 4 minutes, or until the fish is a nice golden brown. Drain on a wire rack and enjoy while hot!

Nutrition Facts : Calories 262 kcal, Sugar 1 g, Sodium 1256 mg, Fat 4 g, SaturatedFat 1 g, Carbohydrate 20 g, Fiber 1 g, Protein 34 g, Cholesterol 103 mg, ServingSize 1 serving

CRISPY BEER-BATTERED FISH



Crispy Beer-Battered Fish image

A local restaurant made a similar breading for shrimp po' boys, but we think this version's better. I serve the beer battered fish with a ranch dressing and hot sauce mixture as a dip. -Jenny Wenzel, Gulfport, Mississippi

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1/2 cup cornstarch
1-1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon Creole seasoning
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1 cup all-purpose flour, divided
1/2 cup 2% milk
1/3 cup beer or nonalcoholic beer
2 cups crushed unsalted top saltines (about 40)
4 cod fillets (6 ounces each)
Oil for deep-fat frying

Steps:

  • In a shallow bowl, combine the cornstarch, baking powder, salt, Creole seasoning, paprika, cayenne and 1/2 cup flour. Stir in milk and beer until smooth. Place crackers and remaining flour in separate shallow bowls. Coat fillets with flour, then dip in batter and coat with crackers., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fish in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels.

Nutrition Facts : Calories 513 calories, Fat 27g fat (3g saturated fat), Cholesterol 66mg cholesterol, Sodium 775mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 1g fiber), Protein 30g protein.

CRISPY CERVEZA BATTERED FISH



Crispy Cerveza Battered Fish image

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 23

Vegetable oil, for frying
2 1/2 cups all-purpose flour
1/3 cup cornstarch
1 tablespoon kosher salt
2 teaspoons cayenne pepper
1 teaspoon smoked paprika
1 teaspoon baking powder
1 teaspoon freshly ground black pepper
Two 12-ounce bottles Mexican lager
2 pounds cod, cut into 1/2-by-1 1/2-by-3-inch sticks
12 flour tortillas (7-inch)
2 cups shredded napa cabbage
1 cup finely diced red onion
1 cup fresh cilantro sprigs
1 cup lime wedges
Charred Lime Crema, recipe follows
2 jalapenos
1 small white onion, peeled and cut into 1/4-inch rounds
2 tablespoons olive oil
1 cup fresh cilantro leaves, plus more for garnish
Kosher salt and freshly ground black pepper
1 cup Mexican-style crema
1 lime, zested and juiced

Steps:

  • For the crispy battered fish: Preheat the oven to 200 degrees F. Fit a wire rack in a baking sheet; set aside.
  • In a large pot, heat 2 inches of vegetable oil over medium-high heat to 375 degrees F.
  • Make the batter: In a large bowl, whisk together the flour, cornstarch, salt, cayenne, paprika, baking powder and pepper. Add the beer and whisk until smooth.
  • Working in 2 to 3 batches, coat the fish in the batter. Carefully transfer the battered fish to the hot oil. Fry each batch for 4 minutes, flipping halfway through. Remove the fried fish to the wire rack on the baking sheet to allow the oil to drain away. This will ensure it stays crispy. Transfer the baking sheet with the fish to the oven to keep warm while you get everything else ready. The fish can sit in the oven up to an hour staying warm.
  • For serving: Wrap the tortillas in foil and place in the oven to warm for 10 minutes.
  • Unwrap the tortillas and serve alongside the fish and all the fixings: cabbage, red onion, cilantro, lime wedges and Charred Lime Crema.
  • Heat a grill or grill pan over medium-high heat.
  • Toss the jalapenos and onion rounds in the olive oil in a bowl. Grill the jalapenos and onion rounds until charred all over, turning as needed, about 5 minutes total. Place the jalapenos in a bowl and cover tightly with plastic wrap for 10 minutes. Set the onions aside.
  • Cut the jalapenos in half, remove the stems and seeds and gently scrape off the charred skin. Roughly chop the grilled onion rounds.
  • Combine the jalapenos, onion, cilantro and some salt and pepper in a food processor. Pulse in 2-second increments until finely minced.
  • Whisk together the crema and lime zest and juice in a medium bowl. Add the jalapeno-onion mixture to the bowl with the crema and fold everything together until fully incorporated.
  • Pour into a serving dish and garnish with cilantro leaves. Serve as a flavorful topping on your favorite tacos.

CRISPY BEER BATTER FISH & CHIPS



Crispy Beer Batter Fish & Chips image

Virtually every beer-battered fish recipe looks crispy coming out of the fryer, and some even stay crispy for a few minutes, but then the inevitable sogginess sets in. Well, with this simple formula, and a few easy tricks, you can achieve a fried fish where the last bite is as crisp as the first. The keys are keeping your batter really cold and patting your fish really dry. Serve over a bed of salt 'n vinegar chips with tartar sauce and lemon.

Provided by Chef John

Categories     Seafood     Fish

Time 25m

Yield 4

Number Of Ingredients 8

1 cup self-rising flour
2 tablespoons rice flour
¼ teaspoon baking powder
4 (6 ounce) cod fillets, fully thawed if frozen
2 tablespoons rice flour, or as needed
salt to taste
1 cup lager-style beer, or more as needed
vegetable oil for frying

Steps:

  • Whisk self-rising flour, rice flour, and baking powder together in a bowl. Freeze until ready to use.
  • Pat fish as dry as possible. Cut pieces lengthwise to get eight 1-inch thick strips. Place rice flour on a plate and season with salt. Dust fish lightly with the mixture and shake off excess. Cover a plate with crinkled foil to make a quick drying rack; place fish on top.
  • Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
  • Pour beer into the flour mixture and whisk, adding more as needed, until batter is the consistency of thick pancake batter. Dip fish pieces into the batter to coat; lift out and let excess drip off.
  • Fry fish in batches until golden brown, dunking occasionally if needed, 3 to 4 minutes. Drain on paper towels. Serve immediately.

Nutrition Facts : Calories 503.1 calories, Carbohydrate 42.7 g, Cholesterol 66.3 mg, Fat 22.1 g, Fiber 1.4 g, Protein 27.3 g, SaturatedFat 3.6 g, Sodium 590.6 mg, Sugar 1 g

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