Crispy Beer-Battered Fish
This is about the crackle of the crust and the steam that rises when you break into the fillet. Avoid the urge to over-handle the fish; once it hits the oil, leave it alone until the color tells you it is ready.
Cold batter, hot oil.
The secret is keeping your beer near-frozen. If the batter warms up, it loses the ability to puff up and will instead turn into a heavy, doughy coat.
- Dutch oven or deep-sided heavy skillet
- Thermometer
- Whisk
- Spider or slotted spoon
What goes in.
- 1.5 lbcod or haddock fillets, cut into 3-inch strips
- 1.5 cupsall-purpose flour
- 0.5 cupcornstarch
- 1 tspbaking powder
- 12 ozlager or pale ale, ice cold
- 1 qtneutral oil for frying (canola or grapeseed)
- to tastekosher salt
The Ice-Cold Finish
Place your bowl of flour in a larger bowl filled with ice while you whisk in the beer. Maintaining that near-freezing temperature ensures the bubbles in the beer don't collapse, which is what gives the crust its characteristic airy crunch.
The method.
Dry the fish
Pat the fish fillets completely dry with paper towels. If they are wet, the batter will slide right off in the fryer.
Heat the oil
Fill your pot with at least 3 inches of oil. Heat it to 375°F. Use a thermometer—if the oil is too cool, the fish will soak it up and become greasy.
Mix the batter
Whisk the flour, cornstarch, baking powder, and a generous pinch of salt in a bowl. Pour in the cold beer and whisk just until combined. A few lumps are fine; do not overmix.
Coat and drop
Dredge each piece of fish lightly in extra flour, dip it into the batter, then carefully lay it into the hot oil away from you.
Fry until golden
Fry 2-3 pieces at a time for about 4-5 minutes. The crust should be a deep, dark straw color. Lift with a spider and drain on a wire rack.
Other turns to take.
Spiced Batter
Add a teaspoon of smoked paprika or cayenne pepper to the dry flour mix for heat.
Soda Water Substitute
If you prefer not to use beer, ice-cold carbonated mineral water provides the same aeration.
When it doesn't go to plan.
Keep a wire rack over a baking sheet for draining; paper towels will steam the bottom of the fish and make the crust soggy.
Test the oil by dropping a tiny spoonful of batter in—if it sizzles and floats immediately, it is ready.
Fry in small batches to keep the oil temperature from dropping.
The ones that keep coming up.
Why is my batter falling off the fish?
The fish was likely damp. Ensure the surface is bone-dry before the initial light dusting of flour.
Can I reuse the oil?
Yes, once it cools, strain it through a fine-mesh sieve or cheesecloth to remove any fried bits, then store it in a cool, dark place.
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