|Top: Fried fish|
Bottom Left: Dropped in the oil. Bottom Right: Battered fish ready to fry
I was looking through old recipes and came across a Guinness beer batter I had for one our of big fish fries back in college. I remember it turning out really well and really need to try it again. One thing I remember is that it has a tendency to stick to the basket. We got around that by dropping the basket in the oil first, and then dropping each piece of fish in the oil individually. The recipe itself was inspired by the fish and chips at a bar we would go to in school. They used Newcastle Brown Ale and we really wanted to try a different flavor.
1 1/2 cup flour
1 1/2 teaspoon baking powder
1 teaspoon salt
3/4 cup beer (1/2 of a bottle)
1/2 cup milk
Combine all ingredients in a bowl. Hand batter the fish. Heat the peanut oil to 375 degrees. Most people will do 350 degrees, but the temperature will drop as soon as you put the fish in. Drop the basket in to the oil. Drop each piece of fish in to the oil individually. When the fish turns gold brown, usually about 5 minutes, it is ready to come out. Let it cool on paper towels and it is ready to eat.