The Art of Making Beer Battered Fish

As I begin this recipe, I'm reminded of my family's love for fish. One of our favorite recipes is beer battered fish, and today, I'm excited to share it with you. To start, I'll whisk together a bowl of sisters' flour, eggs that have been previously whisked, salt, black pepper, and a little bit of beer. The goal is to create a smooth batter, and a whisk like this one helps achieve just that. As I slowly add the ingredients together, I watch how nicely they come together.

The addition of beer gives our batter its unique flavor, but we're careful not to make too much foam as it can be tricky to incorporate into the mixture. Instead, I add it slowly and gently whisk away until we have a smooth, even batter. One of the best things about this recipe is that you can customize it with your favorite vegetables. After setting aside for 30 minutes, our batter is ready to use.

Now it's time to prepare our fish. We're using flounder today, but you can also use tilapia or salmon – whatever your family prefers. I take my fish and dip it in the flour, making sure it's well-coated with a generous amount of flour. This will help the batter stick nicely. After coating, I let it dry for a minute to ensure all edges are coated evenly.

Next, I pour some oil into a pan and heat it up until it reaches 360 degrees. It's essential to use an oil thermometer to achieve this temperature, as it makes all the difference in cooking your fish perfectly. Overcrowding the pan can lead to soggy food, so I'm careful not to add too much batter at once.

As the oil heats up, I gently place our battered fish into the pan and let it cook for a few minutes on each side until it reaches that golden brown color we all love. The key is to not overcrowd the pan, as this can lower the oil temperature and result in soggy food again. With my oil thermometer handy, I'm always confident in the cooking process.

When our fish is done, I remove it from the pan and place it on a paper towel-lined plate to drain any excess batter. It's essential to check for flakiness by inserting a fork into the center of the fish – if it's cooked through, it should be nice and tender. If you're using a different type of fish, such as salmon or tilapia, you may need to adjust cooking times accordingly.

As I plate my beer battered fish, I add a squeeze of lemon wedge on top for an extra burst of flavor. This dish is perfect for serving with a side of tartar sauce, which we make by mixing together mayonnaise, relish, mustard, and apple cider vinegar. The result is a deliciously tangy dipping sauce that complements our beer battered fish perfectly.

Working with oil can be tricky, but using an oil thermometer is the key to achieving perfect results every time. By following these simple steps and tips, you'll be well on your way to making mouthwatering beer battered fish at home. Just remember to take your time and enjoy the process – it's all part of the fun!

"WEBVTTKind: captionsLanguage: enI'm Maori Nachman and today we're going to be making some food better fish is one of my family's favorite recipes so I've got to here a bowl of sisters flour and then I'm going to add in some eggs which I've already whisked we're going to slowly whisk the flour and the eggs together as we do that see how nicely it comes together and a whisk nice balloon whisk that I'm using really helps it come together nicely so I'm going to add in my soul mate oh sure salt and I'm going to add in my black pepper and we're going to whisk away to get a nice smooth batter okay now we're going to add slowly I love the smell of you our beer into our batter so we're going to do a little bit at a time because there has that white foaming head that it makes when you pour so we don't want to make a mess with it we're just incorporate it into our better slowly a little bit at a time smells wonderful already and this whisk is doing great and it's okay if you spill over the side a little probably do it in about four different additions whisking whisking and probably now the last little bit there there we go okay and what's really nice about this batter is you can actually after you've done your fish you can use some onion wings you could do some zucchini you can take some all kinds of vegetables and throw it into the batter and then you can throw that also into the frying pan as well it makes a really nice side dish as well this is our better we're going to let that actually set aside for about 30 minutes so it gets nice and thick and I'd be making a nice bit coating on our fish and then also on our vegetable so the perfect dipping sauce to be a better finish is making our own tartar sauce it's really easy just a couple of ingredients got some mayonnaise and some relish and mustard nominal and plus apple cider you can also use white wine vinegar pour that in just one X it up pretty easy smells great and it's a perfect dipping sauce as we said for our fish there it is delicious so now we we're ready for our preparation of our fish so I have here some flounder but I just want everyone to know that you can use tilapia you can also use salmon so it's definitely one of the fishes that you can buy what you like and you know see what your family likes and then be able to use that so I'm just taking my my fish and I'm dipping it in the the flour making sure it's well coated that what definitely help the batter stick now into a gorgeous batter in there we go we're going to give it a good bath dip it in make sure all the edges are coated just going to grab the edge and pull it out give it a bit of a shake because this will all end up in the frying pan and we don't want that so I'm going to let that to dry for a minute making sure I see like a little bit wasn't coated so just pour a little bit on fantastic I grew up in a country I grew up in Australia where we ate a lot of fish okay shake it off the flour I'll laugh Duncan the be buff and then shake that off and here now you would do if you would want you would do all your veggies and we're just going to let that sit there for a minute and we're going to go warm up our oil and we're going to start cooking these up so I'm using some canola oil and I'm using an oil thermometer to make sure I get to that magic number of 360 to 360 you don't want it to be hotter than that if it's less than 350 360 that's how you get soggy food and if it's higher than 370 you'll get third food so you want to use the the oil for motor make sure that you get the perfect oil temperature I'm putting my beer battered fish ah I love that sizzle into my frying pan that has our oil as we said it 360 degrees and then oil thermometers really is magic it really helps you keep your foods perfectly cooked you'll see if you do it right your food will not be oily and then it means it won't be so passing so yay for that okay so I'm just going to turn it over look at that gold and brown color already we're going to give that another minute on each side and we get these delicious crispy be battered glammed up with tilapia or salmon whatever your family likes to eat this is wonderful I'm going to turn it over again slowed a little bit in there look at that I'm going to put that on a plate lined with paper towel look at the gorgeous delicious golden color that is we're going to hop right in there we're going to put in another piece here we go with a sizzle love the sizzle now you don't also another really big cooking tip was when you're working with oil you don't want to overcrowd your pan but I can put in a second piece over crowding the pan lowers the oil temperature and then you get some soggy food again so we're back up to making sure our oil is always at the right temperature every couple of pieces I will go back in there with my oil for moment and check it but this is I can feel the heat and this is a really great recipe that everyone is going to love so how what do I know it's my fish is done fish is always flaky when it's finished also it's porous so it cooks very fast as well so I'm just shaking that off and then you can take a fork and always check to see if it's nice and flaky in the middle but the batter fish cooks up really fast look at that turning it over just grabbing out and once you see the batter is cooked and goals and brand you know that your fish is going to be well sub to you is my flounder or cooked up and ready to eat I'm so excited to try this every time I make this I get really excited so I'm just going to put it on a plate like a pretty it looks on a white plate with some dipping sauce I've got my toddler dipping sauce now I'm actually just going to dig right in I wish you could feel the crunch of the crispy fried batter I don't need a fork I'm just going to go right in there mmm amazing that crunch room absolutely fantastic and garnish it with a lemon wedge or lime wedge which is absolutely fantastic for more recipes like this go to kosher comm\n"