Beer Battered Fish
Start heating the oil. This recipe is intended for fast cooking in very hot oil. Get the batter ingredients ready to mix. Microwave the fish, to ensure that the inside is hot. Flip the fish as you microwave it. When done, the fish should be hot and should look half-cooked.
Mix the flour, egg white, and beer. Pat a fish dry with a paper towel, then lightly dust it with flour to ensure that it is really dry. Dip the fish, and your hand, into the batter. Coat them well. The batter will help protect your hand from splatter.
Hold the fish right above the oil, then gently slide the fish into the oil. With tongs, nudge the fish as needed to keep it from sticking to the bottom. Turn the fish over as it cooks.
Remove the fish when it looks good and crisp, then serve it immediately, preferably with chipped potato (French Fries) and a little lemon juice.
Thin fish fillets (such as cod, haddock or flounder)
Oil with a high smoke point (groundnut oil, canola oil, sunflower oil)
1 Egg white, whisked
1 cup plain flour (all purpose flour)
½ pint (236 ml, 1 cup) beer or lager; if you are tee-total use ½ pint (236 ml, 1 cup) cold water.
½ teaspoon baking powder
extra flour to dust the fish