For #NationalBeerDay, let’s review how to beer-batter some fish. The beer gives the batter that light airy texture, creating a thin, yet crispy coating that’s totally crave-able.
1. Add canola oil to a large pot or deep fryer until it’s 2 to 3 inches deep. Heat oil to 375F.
2. Meanwhile, dry and season your seafood with paper towels, and then season each piece with salt and pepper before dipping it in the batter. We recommend local California rock cod, Alaska true cod, halibut, tilapia, or shrimp. ~2 lbs serves six.
3. For the batter, whisk together 1 cup of flour, 1 tbsp of garlic powder, 1 tbsp of paprika, and 2 tsp of seasoned salt. Stir in 1 lightly beaten egg, then gradually whisk in 1 1/3 cups of beer until the batter forms and is no longer lumpy. Any beer works. but we recommend an amber ale.
4. Quickly dip the fish or shrimp in one piece at a time into the batter, then place in the hot oil. Cook for 3-4 mins, or until golden brown. Drain on a wire rack and enjoy while hot! Enjoy with tartar sauce either with a side of fries, on a sandwich, or in a tortilla with coleslaw and pickled onions. Today is technically #NationalBurritoDay too!
Pro-tip: maintaining your 375F oil temperature is key. When you place too many pieces of fish into the oil, it will quickly drop the temperature. If your oil is not hot enough, you could end up with an oversaturated coating that is soggy. Invest in a cooking thermometer if you don’t have one. A cooling rack will also help keep your coating nice and crisp!
Note: There’s no need to be concerned with alcohol consumption as it will get cooked off when in the oil. Fried fish can be reheated in an air fryer or toaster oven at 325F until heated through.