Classic Beer Battered Fish and Mushy Peas (2024)

FAQs

What's the best beer to use for beer battered fish? ›

What is the best beer for fish batter? It's best to save your craft beers for drinking, and use a simple light beer. Anything from very light (PBR) to a mild British ale (like Newcastle Brown Ale) will work well.

The small amount of alcohol in the beer boils off in a very short time under those conditions. There is no alcohol remaining in properly-made beer batter fried food.

Beer batter—made by combining beer (usually a lighter style such as a lager), egg, and flour—is often used to coat fish, onion rings, and other types of pub-style fare before deep-frying.

Amber ales are relatively sweet, but in a batter surrounding the right food (fennel or zucchini slices, for instance) it tastes exactly right. Fish and chips taste extra-English when you pop a bit of this in the batter.

Best Oil to Fry Fish. Thanks to its neutral flavor, affordable price, and high smoke point, canola oil is the most popular oil for frying fish. Peanut, cottonseed, and coconut oil are also great fish frying oils.

Highly, highly unlikely. Not only does beer have a relatively low alcohol content, the amount of beer used per fried fish is less than negligible.

That same carbonation and the slight acidity of the beer also helps create a batter that's very tender and flaky. You can get these same results with bubbly water or a NA beer. Don't use sugary sodas or other drinks, though—they are too sweet for this fish recipe.

Based on the Islamic principle “Certainty is not removed with doubt” we cannot consume beer-battered fish because we are certain that beer exists in the batter, nevertheless, we are doubtful whether all of the beer has evaporated or not.

Beat in one egg.

Some people leave this step out and just stick to a basic beer-and-flour batter, which is perfectly effective. But, beating in an egg helps to add a little body and golden richness to the batter, helping it to crisp up a little more nicely.

POLLOCK (POLLOCK, SODIUM TRIPOLYPHOSPHATE [ADDED TO RETAIN MOISTURE]), WHEAT FLOUR, WATER, SOYBEAN OIL, ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), CONTAINS LESS THAN 2% OF THE FOLLOWING: SUGAR, MODIFIED CORN STARCH, SALT, YEAST, DEXTROSE, SODIUM ACID ...

What is the best beer for battered fish? ›

What type of beer is best for a beer batter? A light lager or pale ale is best for this type of batter. The beer should lend a subtle, malty flavor; so avoid bitter IPAs, heavy stouts, and sharp sours.

Stir in enough club soda to make a batter about the consistency of thin pancake batter. You don't want it too thick, just thick enough to nicely coat a spoon. Season the batter to taste if desired with seasoning of your choice.

Alcohol generally evaporates at about 78°C (172 °F). If you cook your food at more than this temperature (very likely when using normal cooking techniques like frying), the alcohol will be pretty much gone. Even if it wasn't, you're not using enough beer to harm anyone if you're using a normal batter recipe.

And while typical beer batters include dark heavy ales, I knew that the lightness of the Corona Extra beer would provide just the right amount of flavor without taking over the dish. And like all fish taco recipes, there needed to be a crunchy slaw on top to cut through the deep fried aspect of the dish.

I used Guinness beer, which gave it a really great flavor. Crispy is an understatement, these are perfect onion rings!

Different beers will yield varied flavors. I like a robust beer, like an IPA or stout, but any American light lager (Coors Light, Bud Light, Miller Lite, etc.) works great, too. Fish with white fillets are ideal for beer batter.