I used haddock and made this for lunch today, and the whole family gobbled it up! Sarah Carey from Everyday Food just started up daily video recipes that you can have delivered right to your inbox. Just sign up here Everyday Food
Yes, I know that frying isn’t the lightest option, but it is fish…you’re not frying up a Snickers bar! Here is the recipe, but make sure you sign up for the newsletter.
- 8 cups vegetable oil
- 1 cup all-purpose flour
- Coarse salt
- 1/2 teaspoon baking powder
- 1 cup pale lager
- 1 1/2 pounds boneless, skinless firm white-fleshed fish, cut into 1×3-in pieces
- lemon wedges, for serving
- In a wide 6-quart pot fitted with a deep-fat thermometer, heat oil to 350 degrees over medium-high. Meanwhile, in a medium bowl, whisk together flour, 1 1/2 teaspoons salt, and baking powder. Slowly add beer and whisk batter until smooth. Line a baking sheet with paper towels and place near stove.
- Pat fish dry with paper towels and season lightly with salt. In two batches, dip fish into batter (gently shaking off excess) and place in oil. Fry fish, turning occasionally, until deep golden brown and crisp, about 7 minutes per batch (adjust heat as necessary to maintain 350 degrees throughout frying).
- With a slotted spoon or mesh strainer, transfer fish to prepared sheet to drain. Keep warm while cooking second batch. Serve with lemon wedges and tartar sauce.
If you don’t have a thermometer, drop a little batter into the oil to see if it’s ready — the batter should start to bubble and rise to the top on contact.