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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This beloved recipe, which has been in my family for decades, is great for making authentic English-Style Fish & Chips. It also makes excellent onion rings or zucchini squash half-moons. Be sure and plan your fish fry in advance as this batter requires a few hours refrigeration. Ingredients:
2 eggs, separated |
3/4 cup beer |
1 tablespoon melted butter or 1 tablespoon vegetable oil |
1 teaspoon salt |
1 dash pepper |
1 1/3 cups flour, plus |
additional flour (for dredging) |
Directions:
1. Let beer stand at room temperature until flat.
2. Refrigerate egg whites; beat together egg yolks, beer, butter or oil, salt and pepper; whisk into flour to make a smooth batter; refrigerate batter 3-12 hours.
3. When ready to fry fish (I use cod or halibut) pieces, bring egg whites to room temperature then beat them until stiff; fold beaten egg whites gently into beer batter.
4. Blot fish pieces dry with paper towels; dredge each lightly with flour then dip into batter to cover completely.
5. Deep fry fish, a few pieces at a time, at about 375° until batter is cooked and deep golden-brown; drain on absorbent paper then serve.
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