Often beer batter can be a plain sort of thing so this is a slightly spiced up version with the batter containing garlic powder, paprika, salt and pepper. Serve with chips and salad.
Hey people - this recipe would be "great" if you just take a moment to read my suggestion. About 30 years ago, I came across an article in a magazine that had interviewed the owner of a very successful restaurant. Since he was retiring from his business, he was in a generous mood, and decided to share his secrets! (Great guy - wish I had met him!) Anyway, all you have to do to ensure a great beer batter is to do the following: add one can or bottle of beer (12 fluid ounces) to 12 ounces of flour (do the math yourself this morning, please, as I'm kinda tired from work!). Basically, the batter is just a 1:1 ratio of beer to all-purpose flour. Therefore, you can make any amount of batter you choose to - 2 cups beer, to 2 cups flour, and so on. THEN, with a whisk, mix those 2 ingredients well. Cover with a tea towel, and leave it alone! Let it sit for 3 hours, and you're ready to do anything! (A chemical reaction occurs between the beer and the flour during that time period.) Get out your seasoned fish filets, dip it in this mixture, then drop one at a time into hot oil. Don't crowd the cooking vessel, and turn only once, as the author of this recipe suggests! Drain on paper towels, serve hot! If you're feeding a crowd, and want to keep the fish warm while you're cooking the rest, place fried filets in a slow oven (200 degrees F) while you're frying up the rest. This batter also makes the best onion rings!! (The man who shared this recipe owned a steak house.) Enjoy! ~ Lauren - 18 Mar 2011 (Review from Allrecipes USA and Canada)
Great! I was having a problem with it being greasy although I drained it on paper bags. Then I switched to 2 egg whites instead of a whole egg and it solved the problem - found out from tv that egg yolks hold the oil. - 17 Jun 2005 (Review from Allrecipes USA and Canada)
This recipe is just like you would find at a restaurant. For anyone that has a problem with the beer batter not sticking to the fish, I have a simple trick. Set out a bowl with about a cup of flour, and before you dip the fish in the beer batter, coat the fish in flour. Also- to keep them crispy, make sure to drain the excess oil on a paper bag after frying. You shouldn't have any problems after that! Great recipe! - 15 Mar 2004 (Review from Allrecipes USA and Canada)