Cayenne pepper – 1/4 teaspoon ( I used spicy red chilli powder)
Black pepper powder – 1/4 teaspoon
Garlic powder – 1/4 teaspoon
Beer – 1 bottle (12 ounce)
Fish – 4 Tilapia fillets (makes 8 strips)(about 1 pound)
Cornstarch – 1/4 cup (dredging)
Onion – 1 big cut into rings (used the leftover batter to fry the onion rings)
Oil – 4 cups (for deep frying)
Lets see how to make this Beer Battered Fish Fry and Onion rings
Take a bowl and whisk together flour, baking powder, cayenne pepper / red chilli powder, black pepper powder, garlic powder & salt. Now slowly add in the beer until the batter is free of lumps. Recipe calls for the batter to be refrigerated for 15 minutes… I did mine for an hour to firm up.
Heat oil in a deep pan and when it reaches the right temperature.. dredge the fish pieces in cornstarch, dip the pieces into the batter and immerse into the hot oil. Fry them till golden brown flipping once… cook about 2 to 3 minutes and remove. Place them on roasting rack or paper towel.
There will be always leftover batter 😛 … i have used that for onion rings. Dredge the cut onions in some corn flour and then dip in the batter and deep fry.
Serve it with some lemon wedges on a bed of lettuce!
Makes 8 fish strips & 20 onion rings
Original recipe calls for Old bay seafood seasoning, you may use that or use the above.
The above measure actually yields more batter hence used the leftovers for onion rings.
Refrigeration helps to puff up the batter when you deep fry.
I have used Tilapia fillets you may use Cod fillet.
Mr. Brown mentions that placing the fish over paper towel can make it soggy.. that roasting rack trick does work to keep them crisp!