Beer Batter Fried Fish with Garlic and Pepper

This beer batter fried fish coats fillet pieces in an egg, warm beer, flour, baking powder, salt, pepper, and garlic batter.

Course Main Course

Cuisine British-inspired

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 339

Equipment

1 set Measuring Cups and Spoons for measuring the batter ingredients
1 Mixing Bowl for mixing and holding the batter
1 Whisk for combining the batter
1 Paper Towels for patting the fish dry
1 Cutting Board for portioning the fish fillets
1 Chef's Knife for cutting the fillets
1 Large Heavy-Bottomed Pot deep enough for a 2-inch oil depth with safe headroom
1 Stovetop for heating the frying oil
1 Kitchen Tongs for turning and removing the fish pieces
1 Instant-Read Thermometer for checking that the fish reaches 145°F
1 Wire Cooling Rack for draining the fried fish
1 Baking Sheet to sit beneath the draining rack

Whisk together the egg, warm stale beer, baking powder, flour, salt, pepper, and garlic. Adjust the batter ingredients as needed so the mixture is neither too thick nor too thin.
1 egg, 1 cup Beer, 1 1/8 teaspoons baking powder, 1 cup flour, 2 teaspoons salt, 3/4 teaspoon pepper, 1 teaspoon garlic

Pat the fish fillets dry and cut them into the desired-size pieces.
fish fillets

Heat enough vegetable oil to make a 2-inch depth in a deep heavy pot.
vegetable oil
Dip each fish piece in the batter and carefully lower it into the hot oil. Fry briefly, turning as needed, until the fish reaches 145°F in the thickest part. Work in batches without crowding the pot.
Transfer each finished piece to a wire rack set over a baking sheet and let the excess oil drain.

Keep the area around the hot oil dry, lower coated pieces carefully rather than dropping them, and cook fish to 145°F in the thickest part.