Fish Cooked in Beer Batter

The idea behind using beer in the making of this beer batter is to ensure a lighter more luxuriant end result.

Ingredients

• 4 Onions
• 375 Millilitres of Beer
• 1¼ Cups of Plain Flour
• ½ Teaspoon of Baking Powder
• Freshly Ground Sea Salt and Black Pepper
• Olive Oil for Deep Frying (Note that vegetable oil will do just as well and can be used if you so desire)

Fish Cooked in Beer Batter

Method

1. Peel and trim the onions and then cut them into onion rings. Do this by cutting the onion perpendicular to the long axis of the onion. Think of this as being cutting the onion parallel to its top and bottom.
2. Pop the onions to separate them into rings ensuring that they are added to a medium small bowl as you go. Once all of the onions have been skinned, cut and separated into rings set this bowl aside for now.
   
   Batter
3. Now take a large mixing bowl and add in the flour, the baking powder, the beer, the freshly ground salt and pepper. Whisk all of these ingredients until the batter becomes very smooth. Your batter is now ready for use. Do note that this particular beer batter recipe produces a batter that is somewhat more viscous than that pictured in Figure 3 above. Moderate the batters viscosity with flour.

Uses

This beer batter goes particularly well with both salt water and fresh water fish as well as a host of other sea food including, crabs, shrimp/prawns, clams, oysters and most Asian style deep fry recipes especially sweet and sour pork.

Serving

North American Fisherman’s Basket

The image above shows the common North American version of a Fisherman’s basket. It consist of beer battered fish, shrimp, hushpuppies with a healthy side serving of chips/fries and coleslaw.

Do enjoy!!!