Batter Dipped Fried Fish is a classic dish that features flaky, white fish fillets encased in a crispy, golden batter. Whether served with fries, a tangy tartar sauce, or on its own, this fried fish is a favorite for seafood lovers. The beer-based batter gives the fish a light and airy coating, while the deep frying ensures a satisfying crunch.
Ingredients
- 1 pound white fish fillets (such as cod, haddock, or pollock)
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup beer
- 1 egg
- Vegetable oil for frying
Directions
- In a mixing bowl, combine the flour, salt, and pepper.
- Stir in the beer and egg until the batter is smooth and free of lumps.
- Heat vegetable oil in a deep fryer or heavy skillet to 375°F (190°C).
- Dip each fish fillet into the batter, allowing the excess to drip off.
- Fry the fish fillets in hot oil until golden brown and crispy, about 4 minutes per side.
- Remove the fish from the oil and drain on paper towels.
- Serve immediately with your favorite sides.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cooking Time: 8 minutes
- Total Time: 18 minutes
Variations
- Spicy Version: Add a pinch of cayenne pepper or chili powder to the batter for a spicy kick.
- Herbed Batter: Incorporate fresh herbs like parsley, thyme, or dill into the batter for added flavor.
- Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend or rice flour for a gluten-free option.
Storage/Reheating
- Storage: Leftover fried fish can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat the fish in a preheated oven at 350°F (175°C) for about 10 minutes to retain the crispiness. You can also reheat in a skillet over medium heat for a few minutes on each side.
10 FAQs
- What type of fish is best for batter-frying? White fish like cod, haddock, or tilapia are ideal due to their mild flavor and flaky texture.
- Can I use sparkling water instead of beer for the batter? Yes, sparkling water is a great alternative to beer and still provides a light and crispy batter.
- Can I fry the fish in advance and reheat it? While freshly fried fish is best, you can fry it in advance and reheat it in the oven to maintain some of the crispness.
- How do I know when the oil is hot enough? Use a thermometer to check that the oil reaches 375°F (190°C). Alternatively, drop a small amount of batter into the oil; it should sizzle and rise to the surface immediately.
- Can I use a different type of oil? Yes, you can use other oils with a high smoking point, such as vegetable oil, canola oil, or peanut oil.
- Can I use frozen fish fillets? Yes, but make sure to thaw the fillets before battering and frying them for the best results.
- How can I make the batter more flavorful? You can add seasonings like garlic powder, onion powder, or paprika to the batter for extra flavor.
- How can I avoid greasy fish? Make sure the oil is hot enough before frying and do not overcrowd the skillet or fryer. This ensures that the fish cooks quickly and crisps up without absorbing excess oil.
- What can I serve with batter-dipped fried fish? Classic sides include French fries, coleslaw, mashed potatoes, or a simple green salad. Tartar sauce or lemon wedges are also great accompaniments.
- Can I use the batter for other fried foods? Yes, this batter works well for frying other seafood, chicken tenders, or even vegetables like onion rings or zucchini.
Conclusion
Batter Dipped Fried Fish is a quick and easy dish that delivers a satisfying crunch with tender fish inside. Perfect for a family dinner or a casual seafood feast, this recipe is sure to become a favorite. With its light and crispy batter, it’s a simple yet delicious way to enjoy fried fish at home.
PrintCreamy Shrimp & Crab Bisque Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
A luxurious and rich bisque made with shrimp, lump crab meat, and a smooth creamy base, perfectly seasoned with paprika and garnished with fresh parsley. This bisque offers a hearty, comforting flavor that’s perfect for any seafood lover.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 pound shrimp, peeled and deveined
- 8 oz lump crab meat
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion, minced garlic, and diced red bell pepper. Cook until the vegetables are softened, about 5 minutes.
- Add the shrimp to the pot and cook until pink, about 3-4 minutes.
- Stir in the lump crab meat, chicken broth, heavy cream, paprika, salt, and pepper. Bring the mixture to a simmer.
- Reduce the heat and allow the bisque to simmer for 15-20 minutes to let the flavors meld together.
- Serve the bisque hot, garnished with fresh parsley.
Notes
- For an extra smooth bisque, you can blend part of the soup before adding the seafood back in, or use an immersion blender to partially purée the bisque.
- Adjust the seasoning to your preference by adding more paprika or a dash of cayenne for heat.
- This bisque can be made ahead of time and stored in the refrigerator for 1-2 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes