Aussie Beer Batter Fish Recipes
CLASSIC BEER-BATTERED FISH AND CHIPS
Sometimes the simplest dishes are the hardest to get right. This method for the classic fish and chips will give you perfect results every time. This method requires some extra preparation time to soak the chips before cooking, and to drain the batter; but it's worth it.
Provided by Adam Liaw
Categories Dinner
Time 1h30m
Yield SERVES 4
Number Of Ingredients 7
Steps:
- For the chips 1. Peel the potatoes and cut into thick chips. Soak in cold water for 30 minutes.* Drain and transfer to a pot with two litres of fresh cold water and add the white vinegar. Bring to a low simmer, then reduce the heat and simmer for 20 minutes. Drain the chips and arrange on a baking tray. Dry the chips in a low oven (about 60C, fan-forced) for 30 minutes. 2. For the beer batter, combine 1 1/2 cups of flour with the beer and stir to combine to a thick batter. Don't mix the batter too much. A few lumps is fine. Rest in the fridge for at least 20 minutes. 3. Heat the oil to 200C and fry the chips in batches for three minutes each, allowing the oil to return to temperature between batches. Drain the chips on a wire rack or absorbent paper, uncovered for 20 minutes. You can freeze the chips at this point for frying later. 4. When ready to serve, fry the chips again at 200C for a further three minutes until golden brown. Toss the chips with plenty of salt and keep warm in the oven while you cook the fish. * Soaking removes excess starch and stops the potato straws from sticking together and becoming gluggy when they are cooked. For the fish 5. Reduce the heat of the oil to 180C. Dust the flathead fillets lightly with the reserved flour and dip into the batter. Shake off any excess batter and fry the fish for about four minutes until the batter is golden. Drain on a wire rack and season with salt. 6. Serve the fish and chips with wedges of lemon, tartare sauce and an undressed crisp green salad.
BEER BATTER FOR FISH
Steps:
- In a medium bowl, stir together flour, baking powder, baking soda, and cornstarch.
- In a large bowl, beat together eggs and milk. Mix in beer. Stir in flour mixture. Season with salt, black pepper, and garlic powder.
- In an electric deep fryer or a heavy saucepan, heat oil to 375 degrees F (190 degrees C).
- Coat fish in batter, and submerge in hot oil. Fry until golden brown, about 4 to 5 minutes. Serve.
Nutrition Facts : Calories 772.1 calories, Carbohydrate 74.8 g, Cholesterol 142.2 mg, Fat 41.5 g, Fiber 10.9 g, Protein 28.9 g, SaturatedFat 6.7 g, Sodium 491.7 mg, Sugar 3.7 g
AUSSIE BEER BATTER FISH
Make and share this Aussie Beer Batter Fish recipe from Food.com.
Provided by Rita1652
Categories Australian
Time 11m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Dust fish fillets with cornflour.
- Mix flour, salt and pepper.
- Add beer gradually, stirring well until smooth.
- Dip the fish fillets into batter.
- Cook in hot oil until golden brown.
- Drain on absorbent paper.
- Serve with lemon wedges, tartare sauce and hot chips.
Nutrition Facts : Calories 450, Fat 2.2, SaturatedFat 0.4, Cholesterol 99, Sodium 144.8, Carbohydrate 50.5, Fiber 1.7, Sugar 0.2, Protein 47.9
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