Beer-Batter Fish
"My favourite way to cook fish. It just melts in your mouth! It also has a sweet taste, very good! Cut the fish into 2-inch chunks to make pop-corn fish!"
- Ready In:
- 10mins
- Ingredients:
- 6
- Yields:
-
10 Fish fillets
- Serves:
- 10
ingredients
- 1 (12 ounce) bottle beer
- 1 cup milk
- 3 1⁄2 cups flour
- 3 teaspoons baking powder
- 2⁄3 cup white sugar
- 2 tablespoons lemon juice
directions
- Mix beer and milk.
- Whisk in flour.
- Add remaining ingredients.
- Batter fish and put in deep fryer until golden brown.
- If too thick add more milk.
- But remember its supposed to be very thick!
Questions & Replies
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Reviews
-
I found that it didnt stick to the fish very well at first, and then i tried dunking the fish in pure flour first and then dunking them in the batter. MUCH easier! These were great! :) -
it was pretty good i liked how it was a lil sweet but it was better without the baking powder -
This is a great simple fish batter! I used it with a little oil in a deep frying pan and it still came out great. Crispy, golden brown and a little sweet & succulent. Really great. I made some changes though: I added a little more beer (instead of adding a little more milk) when the batter was a bit too thick, I used HALF the sugar and it still had that great sweet finish but wasn't sugary sweet and I substituted lemon juice for vinegar (just because I was out!) and it worked great. I love that this batter doesn't need time to 'rest' before using. YUM! :) -
Agreed, a little sweet... But overall, still a keeper. I liked this for the fact that the batter didn't have to "rest" and others had to sit for an hour or more. -
This was a good batter but it was a bit sweet for my liking. Next time, I am going to add my own spices. The batter stayed together well in the oil.
Tweaks
-
This is a great simple fish batter! I used it with a little oil in a deep frying pan and it still came out great. Crispy, golden brown and a little sweet & succulent. Really great. I made some changes though: I added a little more beer (instead of adding a little more milk) when the batter was a bit too thick, I used HALF the sugar and it still had that great sweet finish but wasn't sugary sweet and I substituted lemon juice for vinegar (just because I was out!) and it worked great. I love that this batter doesn't need time to 'rest' before using. YUM! :)
RECIPE SUBMITTED BY
Cody in Ontario
Canada
