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I have been meaning to try this for months now. My friend Roger from the dealership where I work sent me a recipe for his wife Jane's beer batter for fish and seafood. The other night I gave it a try and let me tell you it was the best beer battered fish I have ever had. It was light and crispy and not heavy at all. Absolutely fantastic Jane! The other nice thing is this batter has only 6 ingredients and is super easy to make. I took a peek at a box of fish batter in the grocery store and could not believe all the ingredients (at least 10) that I could not pronounce. This batter can be used with shrimp or scallops as well as a white fleshed fish. I used haddock here and served it with my own home made tarter sauce. Amazing!
Thanks Roger and Jane.
Thanks Roger and Jane.
for the batter
1.5 cups whole purpose flour
2.5 tsp baking powder
3/4 tsp salt
1 to 1.5 btls of your favourite gold beer
2 tsp white vinegar
for the tartar sauce
1 cup mayonnaise
1/2 cup finely chopped dill pickles
2 tsp yellow mustard
2 tsp worcestershire sauce
Squeeze of 1 slice of lemon
1/2 tsp fresh ground pepper
1.5 cups whole purpose flour
2.5 tsp baking powder
3/4 tsp salt
1 to 1.5 btls of your favourite gold beer
2 tsp white vinegar
for the tartar sauce
1 cup mayonnaise
1/2 cup finely chopped dill pickles
2 tsp yellow mustard
2 tsp worcestershire sauce
Squeeze of 1 slice of lemon
1/2 tsp fresh ground pepper
1. Start by cutting your fish into manageable pieces. I bought two big filets of haddock and cut them each into three as seen in the photo here.
2. Make your tater sauce by stirring all the ingredients together and refrigerate.
3. In a large bowl add all of your dry ingredients. Add 1 bottle of beer and whisk together. The batter should be the consistency of thin pancake batter. If it is too thick add some more beer. I used one and a half bottles here. When you get the desired consistency add your vinegar.
4. Preheat your oil to between 350 and 375 degrees F. Any lower and you will have oily fish and any higher and you will have burnt tasting fish.
5. Dredge your fish to make sure it is fully coated and hold the piece of fish above the bowl to let the excess batter fun off. By doing this you will ensure your fish has a nice crispy coating of batter and not a big doughy coating.
6. Hold the bottom of your fish in the oil for about 3 seconds until it puffs up and begins to float and then let go. This will prevent the fish from sticking to the bottom of the pot or deep fryer.
10. Cook your fish until both sides are a golden brown.
11. Remove from the oil carefully and place in paper towel to soak up any excess oil.
12. Serve with lemon slices and tarter sauce.
13. If you are doing french fries as well, make sure you cook them first so they don't get a fishy smell and reserve in the oven until the fish is done. (A Tip from Roger)
Enjoy. Thanks for the recipe Roger and Jane.
2. Make your tater sauce by stirring all the ingredients together and refrigerate.
3. In a large bowl add all of your dry ingredients. Add 1 bottle of beer and whisk together. The batter should be the consistency of thin pancake batter. If it is too thick add some more beer. I used one and a half bottles here. When you get the desired consistency add your vinegar.
4. Preheat your oil to between 350 and 375 degrees F. Any lower and you will have oily fish and any higher and you will have burnt tasting fish.
5. Dredge your fish to make sure it is fully coated and hold the piece of fish above the bowl to let the excess batter fun off. By doing this you will ensure your fish has a nice crispy coating of batter and not a big doughy coating.
6. Hold the bottom of your fish in the oil for about 3 seconds until it puffs up and begins to float and then let go. This will prevent the fish from sticking to the bottom of the pot or deep fryer.
10. Cook your fish until both sides are a golden brown.
11. Remove from the oil carefully and place in paper towel to soak up any excess oil.
12. Serve with lemon slices and tarter sauce.
13. If you are doing french fries as well, make sure you cook them first so they don't get a fishy smell and reserve in the oven until the fish is done. (A Tip from Roger)
Enjoy. Thanks for the recipe Roger and Jane.
make sure the excess batter drains off or you will be left with a very doughy fish
hold the fish half way out of the oil until it puffs up and then let go.
fry until both sides are golden brown
Jane's famous beer batter for fish and seafood
Suggested Drink Pairing
ice cold beer
design
additional photographs
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