Ginger Beer Battered Fish |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a combo of recipes and then my own added twist of using ginger beer. It gives a very slight warmth . Halibut is listed but use any fish you like battered. I have used tilapia. NOTE: the recipe calls for a 296 ml bottle of ginger beer approx 12 ounces or 1 1/4 cup. DO NOT just toss the whole amount of ginger beer in since flour brands and weather can make flour somewhat unpredictable. LOL I add about 3/4of the amount and then slowly add more until I get a good coating consistency. Batter should be slightly runny. Try not to overmix since it can lead to a tough and not crispy coating. I also dredge the fish in cornstarch instead of flour . Can't remember where I read to do this but what a difference. Can also add a dash of chili or cayenne. Cook and prep times are approximate Ingredients:
4 -8 ounces halibut fillets |
1 cup all-purpose flour |
1/2 cup cornstarch |
1 teaspoon baking powder |
1 -296 millilitre bottle ginger beer |
salt and pepper |
1/2 cup cornstarch, approx (for dredging) |
Directions:
1. Heat deep fryer to 365 F.
2. Whisk together flour, cornstarch, baking powder and salt and pepper.
3. Add ginger beer (see notes) and stir just until combined. If batter is over mixed, it will be tough.
4. Dredge halibut in cornstarch then dip in batter.
5. Allow any excess batter to drain away, then slowly, carefully, dip the fish into the hot oil.
6. Fry until golden and crispy and fish is cooked through, approximately 8 to 10 minutes. The oil temperature will drop a bit, 365 degrees is ideal.
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