It's summer--or close enough, and here in the greatland that means that it's time to use up the old fish in the freezer to make room in anticipation for the new. One well loved method of using up said fish is ye ole beer batter and fry. I have been searching high and low for a beer batter recipe that sticks to the fish and fries up that lovely golden brown color, and stays crisp even if you have to hold it in a warm oven while you fry up a giant batch, you know what I mean?
Well...I found it.
This is really, really good beer batter.
And it's really easy.
So easy, in fact that it only contains 2 ingredients
(well, 3 if you count salt)
Mix together:
approximately 3 cups of flour
20 oz beer
(that's like a beer and a half. You can polish off the other half as you cook)
Use a good, flavorful beer. I used AK amber.
add a dash of salt.
leave it on the counter covered with a tea towel for a few hours before cooking your fish.
I think this is what makes the batter thick and wonderfully sticky to adhere to the fish.
Season your fish with the delicious spices of your choice before dipping in the beer batter and frying.
plain old salt'n'peppa works fine, but feel free to get fancy if the spirit moves.
fry.
(we always fry in peanut oil because it is stable at high temps--
coconut oil would be good too--but expensive)
don't burn.
keep warm in a 200 degree oven until all the fish is done.
use up the extra batter to make some amazing onion rings.
soooooooo good.
serve with the dipping condiment of your choice.
You might want to schedule some time to go for a hike after you eat this...
but you won't be sorry you tried it.