Beer Battered Fish
There’s nothing that compares to a crispy beer battered piece of white fish.
Nutrition Facts
Ingredients
Instructions
Cut each piece of fish in half lengthwise, creating long finger like pieces. Season with salt and dredge in cornstarch. Keep chilled in the fridge while you heat the oil and prepare the batter.
Add the oil to a large Dutch oven and place over medium-high heat. Using a thermometer, bring the temperature of the oil up to 375°F (190°C).
Mix all the ingredients for the batter together until you have a thick, pancake like batter.
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Continue Reading at Canadianfoodfocus →Chef's Notes
Change up the flavour of your fish by seasoning it with different herbs and spices before you batter it. Chili powder, Italian seasoning or lemon-pepper, sprinkled on the fish before it hits the batter are all great options.
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