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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 pounds fish 140g Recipe makes 2 pounds fish) The following items or measurements are not included below: fish |
||
| Calories 235 | ||
| Calories from Fat 77 | (32%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.6g | 13% | |
| Saturated Fat 4.5g | 22% | |
| Monounsaturated Fat 2.5g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 121mg | 40% | |
| Sodium 687mg | 28% | |
| Potassium 111mg | 3% | |
| Total Carbohydrate 26.3g | 8% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 0.4g | ||
| Protein 8.5g | 17% | |
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Kittencal's Beer Battered Fish
By: KITTENCAL
Aug 20, 2003
A long time favorite I have used for over 25 years, plan ahead the batter needs to sit for one hour before using --- the amounts listed will be enough for 2 pounds of fish, you may double but make certain to prepare two separate recipes in two bowls, do not double into one bowl as the batter will not be as good --- you may wish to add in 1/2 teaspoon garlic powder and paprika to the flour mixture for extra flavor and for a little heat add in a pinch of cayenne pepper 
2 pounds fish
Ingredients
- 1/2 cup flour
- 1/2 teaspoon salt (I use seasoned salt for this)
- 1 tablespoon melted butter
- 1 egg, beaten
- 1/2 cup beer (preferably dark beer)
- 1 egg white (stiffly beaten)
- 2 lbs fish
Directions
1
Sift flour and salt, add butter and egg; add beer gradually, add beaten egg white, stirring only until smooth.2
Let stand for 1 hour in a warm place.3
In a deep fryer or heavy pot heat oil to 375 degrees.4
Dip fish in batter then fry in hot oil until golden brown (fry the fish in batches).5
Allow to drain on a heavy brown paper bag or on double paper towels.6
** It is best to use thinner pieces of fish if you intend to fry the whole piece or just cut into large chunks.
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- Main Ingredient > Seafood > Fish
- Preparation > Time to Make > < 4 hours
- Occasion > Everyday
Featured Reviews for This Recipe
From: Dewdropdeb
On Oct 2, 2008
Awesome! Really really excellent. Used with a strong German beer and really couldn't fault a thing. Wonder how hot oil should be. I had it at 190C and I think it might have been a bit too hot! Also would love tips on how to keep each portion crispy whilst frying the rest. I put them on stoneware in the oven at a low temp. Most remained fairly crispy, but the ones I fried first were starting to get a bit limper as I served. Served with chips (fries) mushy peas with bacon and roasted red pepper tartar sauce. Dee-lish. Will be a staple here for sure!
From: Green Guisador
On Sep 15, 2008
This is a great recipe for deep frying fish. It sticks enough to the fish (as long as the fish is dry) for a nice, even coat. When it comes out of the fryer, it is a beautiful golden crust. A crunchy, thin layer of flavor is there to greet you, unlike most recipes which make me feel like I've ended up with more batter than fish. This is my new go-to recipe for battering my fried fish. Adding different spice combinations can yield some delicious results!
From: mewmew
On Jun 12, 2004
This batter is the best we have ever eaten! I used it for grouper, which is prevalent in the Bahamas and it was light and delicious. I will use this for red snapper as well, or anything, really. I let it set for an hour, as recommended. It was runny, but when it hit the hot oil, boy did they puff up nice. DH said it was better than any he has had.Thanx,Kitten
From: Dotty2
On Jul 21, 2004
I battered fish with this recipe and they were without a doubt the best fish we have ever eaten. I followed the recipe exactly,no changes needed. Thank you!!!!!!
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