Beer Batter Fish
Recipe tags: breading-batter mix, easy difficulty, dinner, deepfry
|1 lb||thawed fish fillets|
|cooking oil, enough to cover fish as specified|
|⅓ box||Shore Lunch® Fish Beer Batter Mix|
Cut fillets into 4” pieces and pat dry.
Pour oil into a large skillet and preheat oil to 350°F. Use a thermometer to ensure that the oil reaches 350°F.
Place dry batter mix into a medium bowl. Slowly add beer, mixing with a whisk or fork, until the beer is incorporated. The batter should be fairly thick and free of lumps. Add extra beer or batter mix as necessary to reach desired consistency.
Dip fish pieces in batter, gently shake off excess and carefully place in preheated oil. Oil should cover fish pieces about halfway. Avoid overcrowding.
Fry each side until done, about 2-3 minutes, turning once. Fish is done when it flakes easily with a fork.
Remove cooked fish pieces from oil and drain on paper towels. For the crispiest texture, let fish stand for 1-2 minutes before serving.
Pour oil into a large Dutch oven or deep fryer to a depth that allows fish pieces to float while cooking. Dutch oven or deep fryer should be no more than 1/3 full of oil. Heat oil to 375°F.
Prepare fish as directed above and fry until done, about 3-5 minutes. Fish is done when it flakes easily with a fork.
Drain on paper towels and let fish stand for 1-2 minutes before serving.
Note: 1 (9-ounce) box of Shore Lunch Beer Batter coats about 2-3 pounds of fish. Use 1 (12-ounce) can or bottle of beer when using the entire box. Recipe Variations/Tips: Italian Style: Add 1 teaspoon of dried Italian seasoning and ½ cup Parmesan cheese to 1 box of batter mix. Prepare as directed above. Serve with pasta and your favorite red sauce. Fish Tacos: Add 1 teaspoon taco seasoning to 1 box of batter mix. Prepare as directed above. Serve with flour or corn tortillas and salsa. Non-alcoholic beer (or water) can be substituted for beer.