Fried fish in beer batter
Fish and chips just like the take away makes it. This is a light and crunchy beer batter good for any white fish. Kingklip is my favorite. The Crispy beer batter is what makes fish and chip shops famous, so here you go, try this crispy fish batter. It is so much better eating it the moment it’s ready.
What you need
1 340ml can beer
1 1/2 cups of flour
1/2 teaspoon salt
1/2 teaspoon paprika
The process
In a glass bowl, pour the whole can of beer.
Sift in the flour, salt and paprika and give it avery good whisk.
You are looking for it to froth up and be well combined.
Place some plain flour on a plate and dust the pieces of fish before you dip them into the batter and then straight into hot oil. The oil should not be smoking but hot and it’s important to have enough oil to completely submerge the pieces of fish.
Remove when the batter is golden brown and crisp all over.
Drain in a colander or a wire rack and serve with chips. I must say that the McCains chips done in the oven are really fantastic, they need about 40 minutes or so in the oven so only start cooking the fish about 10 minutes before the chips are ready.
You could also try the potato wedges, which are just fantastic.
Hi Graham. Just a short note to mention I always wonder whether people don’t realise alcohol cooks off very very quickly when heated. On numerous occasions I note readers commenting they don’t use alcohol and want to know what alternatives work well (to e.g. beer or wine). This is especially true when using an open cooking method where no lid is used that can prevent the escape of steam and vapourised alcohol.
Hi Pieter, I have tried to tell some people but some just don’t want anything to do with alcohol which we need to respect… Thanks for pointing it out. Cheers for now G
The only reason we look for alternatives is because some people do not consume alcohol like us but yet still want to try to make the meal as tasty as possible. The non consumption is for religious reasons. Thank you.
Well Graham you have made the Corbitt family very happy once again with your fish batter,they all think i am a hero but the praise must go to you as all I did was follow your instructions.The batter turned out very crispy and I drank the remaining beer.Thanks mate.
Lou Corbitt
Hi Lou, great to hear bud, gotta love a great crispy batter.. Cheers, have a great one G
The fish with beer batter, do I need to defrost the fish first?
Hi Juanita, yes must be defrosted but best of all stop in at a fresh fish counter and buy some fresh fish.. it makes a big difference. Happy days G
Hi Graham, we do not consume alcohol and I would like to try this recipe. What would I use as a replacement? I used soda water in another recipe before, but it still fry right. Thanks.
Hi shy, soda will work, just be sure it is from the fridge to get that extra crispy coating.. Happy days G
Lovely recipe! Thanks so much! We make it with yellow rice and some tartare sauce to go with the fish…
PS Windhoek Lager works the best… 🙂
…o yes. I also added a pinch of Woolies’ fish rub to the flour, just so lekker!
Got to agree, Windhoek is my beer of choice as well, thanks for taking the time to let us know, G
Hi Graham. How much does your recipe serve? I’m going to try make 12 pieces of fish this weekend and don’t want to skimp on the beer 🙂
Hi Hanro, for 12 portions you should do 1 1/2 to 2 lots of batter. Cheers for now G
hello graham i tried my own batter the other night with Hunters dry beer. i love trying new things but i have to say the sweetness of the beer left a not so good after taste in our mouths,should i use another type of beer or would you suggest soda water instead, coz i realy want it to be nice and crispy. and what would you suggest to serve with the plain old battered fish on the side.anything but chips or mash.does chickpeas go with fish?
Hi Brigitte, Hunters is a cider made with apples and will not give the right flavour, you need to use a beer like castle, Amstel etc. Cold Soda water also works very well. Chockpeas are more for salads in my book, so if you are having your fish with salad by all means add a few chickpeas. I like to boil baby potatoes, toss them in butter and parsley with a bit of salt, give that a try. Have a lekker day G
Dear Graham
Would love to make my own battered fish at home but worried about what fish to use and the size per piece to ensure thorough cooking. Please provide some suggestions 🙂
Hi Renz, I like a firm white fish like Kingklip and tend to use the mid section and tail section which is not too thick. Hake is a less firm fish that cooks quicker. It is important not to have your oil smoking hot or the batter will not cook through and leave the fish undercooked. When you place a drop of the batter into the oil it should bubble immediate;y but gently. If it disappears below the bubbles and is very vigorous it is too hot. hope that helps. G
Thanks for the compliments folks, it’s much appreciated.
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