Story – Fish in better beer batter
Adapted from a recipe by ChefSteps.
Ingredients: The Brine
- 1 liter Water 150 grams Salt 100 grams Sugar The Beer Batter 280 milliliters Beer 25 milliliters Vodka 200 grams Cake Flour 8 grams Salt 5 grams Baking soda
- 500 grams Fresh white fish (such as kabeljou or steenbras), Skin and bones removed and cut into 6-8 cm portions
- 1/2 cup Cake flour
- Canola oil, Enough for deep frying
Directions: 1. To brine the fish: Add all the ingredients for the brine in a large plastic container and whisk until all sugar and salt have dissolved. Add the fish portions and place in the refrigerator 10 minutes. Remove the fish and pat dry. 2. To make the batter: Combine all dry ingredients in a bowl. Combine all wet ingredients in a container and add to the dry mixture. Whisk lightly until just combined. Use within two hours after making. 3. To fry the fish: Add the canola oil to a large pot or deep fryer. Heat the oil to 190℃. Dust each portion of fish first with cake flour (shake off excess) then dunk it in the batter. Allow excess batter to run off then add the fish to the hot oil. Work in small batches. Fry each batch until the fish is golden brown it should take only a few minutes. Remove the fish from the oil with a slotted spoon and place on a cooling rack. Fry the remaining fish in the same manner. Serve with chips and tartar sauce.