How do I make beer battered fish at home?

Do I just fry the fish in pan with olive oil and then add beer or is there a special recipe?





I believe it's a mix to make a crumb for the fish (ie: eggs, flour and beer) but I dont know what kind of mix and how to do it...





Details would be good thanks.|||1 cup SR flour


1 cup plain flour


1/2 cup corn flour [makes for a crispier batter]


1 teaspoon curry powder [mild or hot varieties]


1/2 teaspoon season salt [or similar]


1/4 teaspoon cracked pepper


1/4 cup lemon juice [real stuff]


Almost 2 cans 375 ml of favourite beer


This mix will do about 20 fillets





NOTE: You may need a little extra or less beer depending on how big or small the "cups" are... Either way the consistency should be such that you can stick a spoon in the mix and the batter should stick to it when pulled out.





Method:


Dust all fillets in flour before "battering". This ensures the batter stays on the fish fillets. It helps if you put the dry fillets into a freezer bag with 1/2 cup of flour and shake. You can lightly season the flour too if you wish.


Melt 2 tablespoons of butter in the pan on high. Dip fillets in mix, carefully wiping the excess off the fillet on the side of the bowl before laying in the pan, skin down.





Cook for about 2 minutes a side. This does depend on your pan temperature but the trick is to cook them hot and fast. Left too long the fillets will go dry and rubbery.|||BEER BATTER FRIED FISH





1 egg


1 c. warm stale beer


1 1/8 tsp. baking powder


1 c. flour


2 tsp. salt


3/4 tsp. pepper


1 tsp. garlic salt


Fish fillets





Mix all ingredients. Wash and dry fish (pat with towel). Cut fillets to desired size. Heat 2 inches of cooking oil in pan. Dip fish pieces in batter; fry briefly in hot oil turning as necessary. Adjust the batter ingredients as needed so it doesn't get too thick or too thin.|||This is actually super easy and delicious.


Use a cut of fish on the thinner side - around a half inch or so - so that it cooks all the way through. Whitefish like cod or sand-dabs are great.


In a bowl mix bisquick pancake mix and beer with a whisk until your batter is dishsoap thick. You want it to coat your finger when dipped in, but have the batter drip off. Depending on how thick you like your crust on the finished fish you can make it thicker or thinner - up to you. Add some salt and pepper in there as well. Even some spices like cayenne pepper, smoked paprika or lemon pepper if you like.


Put corn oil in a deep saute pan - fill it up about 1/4 inch - and let it heat on a med-high burner. You'll know the oil is hot enough when you drip some batter in it and the batter sizzles then turns golden brown. Don't let the oil overheat or smoke.


When your oil is hot, take your fish and roll it in a bowl with flour to coat it. This'll help the batter you made stick to it. Without the flour the batter can run off the fish while cooking. After floured, dip the fish in your batter till it's nicely coated then lay it in your hot oil.


When the batter starts to brown up the sides of the fish and gets close to the top turn it over with a spatula. It should only take a minute or two. Hopefully what your looking at now in the pan is a golden crust on top. Let the bottom cook for another minute so it's equally golden and the fish is totally cooked.


When you take the finished fish from the pan, put it on a plate with a thick layer of paper towels to soak up the extra oil. A paper grocery bag works well for this too. A last shake of salt over it finishes 'er up.


Try one piece first, even just a 1'' end cut, to make sure your oil is at the right temp, the batter is how you want it, and that the fish cooks through.


Enjoy!


I cooked this for 50 people a few nights ago using sand-dabs and they raved about it. I made a lemon-butter sauce to go over it. A tasty, easy way to serve it is with fresh lemon wedges to squeeze over and some tartar sauce (mayo and relish) on the side. Malt vinegar is a great condiment too.


That bisquick batter works great doing onion rings the same way. Use nice thick slices of vidalia onion.|||If you have a small deep fryer is best- if not use a pot and bring the temp up to 360 (Crisco or lard or any shortening)


Flour (flour and season salt- lawreys has no msg) your fish and then dip in mixture of Tempura (rice)flour and beer- hold it by the tip in the hot oil until it kinda floats and then let go (use tongs or a toothpick) cook for about 3 min, flip and another min or so-- should be done and tasty|||Take a fish fillet, dust it in flour. Dip it in a mixture of flour, salt, pepper, and a little beer to make it a loose batter (like waffle or crepe batter). Slowly lay the fillet into hot oil so that it is covered. When it is golden brown, it is done. Enjoy. That easy!|||The easiest thing to to is just to buy a package of fish batter in the grocery store and substitute beer (you can just use a cheap one) instead of the water that is called for on the package. I like buying the pcakage of dry batter at the store because it is easy and already seasoned. If you are trying to get out of going to the store, you can use cornmean and mix in a little flower and then season it however you want. Mix these things together well before adding the beer. Honestly though - the package is the way to go - doesn't tast any better to mix your own dry ingredients. And - if you want to ad spices to the package mix (like extra cayenne to make it spicier) you certainly can!