Crispy Beer Battered Fish - 365 Days of Easy Recipes (2024)

FAQs

Crispy Beer Battered Fish - 365 Days of Easy Recipes? ›

Rice flour and cornstarch work particularly well because they fry up crispier than wheat flour. They also absorb less moisture and fat during the frying process, making the products less greasy. This is why rice flour is often used when making tempura because it produces a very thin and crispy, dry crust.

Rice flour and cornstarch work particularly well because they fry up crispier than wheat flour. They also absorb less moisture and fat during the frying process, making the products less greasy. This is why rice flour is often used when making tempura because it produces a very thin and crispy, dry crust.

Milk: The proteins in milk help the batter adhere to the fish and promote browning. Water: Use very cold water for the crispiest results. Baking powder: Baking powder ensures a light and crispy exterior.

Just make sure your beer is extra cold — when the cold batter hits the hot oil, the reaction ensures the coating is nice and crispy when it comes out of the fryer.

Many batters are made by combining dry flour with liquids such as water, milk, or eggs.

Baking powder is better for recipes that contain little or no acid ingredients. Baking soda helps make fried foods crispy and light. It is also useful for cleaning and removing stains.

Vegetable Oil: Best All-Purpose Oil for Frying

It's great for all different methods of frying and all kinds of foods like breaded chicken and fries. Typically a blend of oils, it has a high smoke point of 400 to 450 degrees, and it has a pretty neutral flavor, which deepens the flavor of the food.

Dip fish fillets in egg mixture; dip in flour to coat. Heat oil in 12-inch skillet over medium-high heat until hot. Add fish; cook 5 to 7 minutes or until golden brown and fish flakes easily with fork, turning once.

The best way to ensure the batter sticks to your fish comes down to the temperature of your oil. If the oil isn't hot enough, the batter won't stick. On the other hand, if the batter is too hot, you may end up with rock-hard fish sticks that could break a tooth.

My go-to method is a simple, light smear of yellow mustard and hot sauce, which acts as a binder, then go straight into a "breading" of cornflour, cornmeal, and seasoning. I really like this method unless I'm frying soft shell crabs, then I prefer AP flour.

Why is my battered fish not crispy? ›

Batter viscosity is also important. If the wet batter is too thick (in consistency) your cooked batter will be thick (in depth) around the fish and tends to soak up too much oil. Too watery on the other hand and it won't coat the fish properly, and will go soggy quickly.

Batters are made by combining some sort of flour—usually wheat flour, though cornstarch and rice flour are not uncommon—with a liquid and optional leavening or binding ingredients, like eggs and baking powder.

In a wheat flour-based batter, potato starch and cornstarch perform a similar function. They both inhibit gluten formation, limit oil absorption, and produce a crispier texture.

Use Cornstarch or Rice Flour

Michael says that cornstarch or rice flour in combo with flour will give you the crunchiest batter. Even cake four will cook up crunchier than all-purpose flour because it doesn't have a high gluten level.

Interestingly, cornstarch contains 25 to 28 percent amylose, which is higher than the amount in wheat or potato starch (which are 20 to 22 percent amylose), and this is why cornstarch works the best for making crispy coatings on fried foods.