Good basic beer batter recipe. ALWAYS remember to lightly flour your fish fillet before dipping into batter, or the batter won't stick. Same thing goes for battering chicken, onion rings or veggies (we LOVE beer-battered mushrooms!). For the batter, I used 1 tbs paking powder to 2 c flour, 1 egg, kosher salt, black pepper and a dash of cayenne and added enough beer to make a thick batter (similar to pancake batter consistency). I used a bottle of Stella Artois, because that's what I usually have in the fridge, but have used Newcastle and Bass. For the flour dredge, I used a cup of flour seasoned with kosher salt, black pepper, garlic and onion powders and paprika. Using a fork to dip the fish into the batter REALLY helps to ensure an even coating. Remember to make sure your oil is hot enough before placing fish into the pan - I set my deep-sided electric skillet to 375, and it was perfect. As with fried chicken, drain the fried fish on brown paper bages. It keeps them crispy and really absorbs excess oil.
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Good basic beer batter recipe. ALWAYS remember to lightly flour your fish fillet before...