Beer Batter
the perfect fry batter
My husband has always suffered from fishing fever. If it’s a pretty day, if he’s not in his garden, he’s on the lake with his buddies. While I’m constantly searching for interesting recipes to accommodate his favorite pastime, my go-to is British-style beer-battered fried fish. It’s quick, easy, crunchy and so satisfying. The recipe is also perfect for making onion rings or other battered, fried vegetables served with or without the fish. And that’s no fish tale.
Ingredients
- 2 cups all-purpose flour
- 1 tsp. salt
- 1 tsp. Creole or blackening seasoning
- 1 12-oz bottle beer
- Vegetable oil for frying
- Fresh fish or sliced vegetables
Directions
- In a medium bowl, combine flour, salt, and Creole or blackening seasoning. Whisk in the beer until smooth.
- Pour oil to a depth of three inches in a large Dutch oven and heat to 375 degrees.
- Working in batches, dip fish or vegetables into the batter, letting excess drip off. Using tongs, carefully lower them into the hot oil and fry for 2 to 4 minutes or until golden brown. Drain on a paper-towel-lined baking sheet. Serve immediately.