Crispiest Beer Batter

 

Proper old school battered fish after a day on the water is homemade heaven. This is my recipe for the crispiest beer batter in the land. I love it with triple cooked chips (ala Heston Blumenthal - check out the link in the tips below) & mushy-peas loaded with mint. Put your own twist on it with your favourite beer, and serve it with your favourite sides, then share it on social media to show me you love!

 

RECIPE BY: Sam Goodwin
MAKES: 5OOml
PREPARATION: 10 minutes
COOKING: 6 minutes 

INGREDIENTS

• 330mL ice-cold bottle of your favourite beer (lager or pale ale) 
• 1 cup plain flour
• 1/4 cup rice flour
• 1/4 custard powder (or corn flour) 
• 1½ tsp baking powder
• 1 tsp salt

HOW

1. Preheat deep fryer to 185 degrees.

2. Ensure your beer is ice cold - place in freezer for 15 minutes if required. 

3. Place flours in large mixing bowl. Gradually pour in beer, whisking slowly. 

4. Whisk batter together gently, being careful not to over-work the batter.
   NOTE: If frying large quantities of fish, it is recommended to place batter over a second bowl of ice to keep cool. 

5. Individually dip each piece of fish into batter.

6. Lay each piece into deep-fryer carefully, being careful not to over-crowd the fryer. 

7. Fry each piece of fish for approximately 4 minutes or until fish is cooked through, and batter is golden & crispy. 

8. Remove from fryer and drain on paper towel briefly. Serve.

TIPS

• Serve it with triple-cooked chips ala Heston Blumenthal - https://www.epicurious.com/recipes/food/views/triple-cooked-chips-368789
• The secret to a crispy batter is a cold batter, and this starts with an ice-cold beer. Put your bottle in the freezer 15 minutes before you intend on making the batter.
• Custard powder is a little trick Matt Preston uses to amp up the golden colour of the batter. Alternatively, corn flour can be used as a substitute without the yellow colouring. 
• Don't overwork the batter; we don't want to work the gluten in the flour as this causes the batter to become heavier once cooked.
• Putting the bowl of batter over an ice bath keeps it cool if you are frying large quantities of fish.
• Don’t overcrowd fryer, this causes the oil to cool down and results in a less crispy product
• If you're feeding a large group of people, pre-fry fish until 75% cooked & lightly golden, then 'flash fry' the final 25% to serve.