Beer Batter for Fish

Ingredients and Weight:

• All-purpose flour: 2 cups (240g)
• Baking powder: 2 teaspoons (10g)
• Salt: 1 teaspoon (5g)
• Black pepper: 1/2 teaspoon (2.5g)
• Beer: 12 ounces (355ml), light or amber
• Eggs: 2 large
• Milk: 1/4 cup (60ml)
• Fish fillets (cod, haddock, tilapia, etc.): 1 pound (450g), cut into 8 pieces

Preparation Time:

• 15 minutes

Cooking Time:

• 10-12 minutes per side

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. In a large bowl, whisk together the flour, baking powder, salt, and black pepper.
2. In a separate bowl, whisk together the beer, eggs, and milk.
3. Add the wet ingredients to the dry ingredients gradually, whisking until just combined. Do not overmix.
4. Heat vegetable oil in a large skillet or deep fryer to 375°F (190°C).
5. Dip the fish fillets into the batter, coating them evenly.
6. Carefully place the battered fish into the hot oil and fry for 10-12 minutes per side, or until golden brown and cooked through.
7. Drain the fish on paper towels and serve immediately.

Nutritional Information:

• Calories: 350 per serving
• Fat: 15g
• Protein: 25g
• Carbohydrates: 30g

Dish Characteristics:

• Crispy and golden brown exterior
• Light and fluffy interior
• Perfectly complements the delicate flavor of fish
• Perfect for serving with tartar sauce, lemon wedges, or other dipping sauces

User Comments:

• "This batter is so light and airy, it doesn't overpower the fish."
• "The beer gives the batter a slightly tangy flavor that pairs perfectly with the fish."
• "I've tried many beer batters before, but this one is hands down the best."
• "My family loves this recipe! It's a staple in our weekly meal plan."
• "This batter makes fried fish taste like it belongs in a five-star restaurant."

Special Precautions and Tips:

• Be sure to use cold beer for the batter. This will help keep the batter light and fluffy.
• Do not overmix the batter. Overmixing will result in a tough, chewy batter.
• Fry the fish in hot oil to ensure that the batter cooks through evenly.
• Do not overcrowd the skillet or fryer when frying the fish. This will prevent the fish from cooking evenly.