beer-battered-fish-recipe

BEER BATTERED FISH RECIPE

This beer battered fish recipe suits all white fish supplied/caught on BK’s Gold Coast Fishing Charters.

beer-battered-fish-recipe
Beer battered snapper

This recipe is for approx 2 people/2 medium fillets/500g of fish

You will need:

  • White, boneless fish fillets
  • Canola or vegetable oil
  • A deep pot or pan (preferably non stick)
  • Self raising flour
  • Beer (most people use a full strength bitter beer, however our favourite to batter with is actually XXXX Gold)
  • A plate lined with paper towel and a drip tray, for excess oil to drip before serving.

Method:

  • Heat oil to medium-high heat in a deep pot.
  • Lightly mix 1 cup of self raising flour and approximately 3/4 cup of very cold beer. You may need to (very slowly) add more beer if the mixture is too thick. You are looking for a medium consistency, kind of like custard.
  • Dip one fillet at a time in the batter mixture, then add to the oil to deep fry.
  • Flip as necessary to ensure an even golden brown batter.
  • Once golden, remove the battered fish from the oil and place on your pre-prepared drip tray.
  • Serve with lemon wedges, tartare, hot chips and garden salad.

Cooking Tips:

  • Test that the oil is hot enough by placing the end of a wooden spoon in the oil. If it is hot enough, the wooden spoon will bubble. Hot oil is important so your batter starts to seal and cook quickly, or it will separate and stick to the pot.
  • Over all the years of cooking beer battered fish, we have learnt that the best batter will come from the coldest beer. Chill your beer very well, and only make your batter once you know your oil is hot and ready to go.
  • Once your fish is in the oil, wait 20-30 seconds for the batter to seal and the fillet should lift up off the bottom of the pot. If the batter sticks to the bottom, very gently push the fillet/batter at the base of the pot to help it lift.
beer-battered-fish-recipe
Light, fluffy beer batter

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