Are you craving a truly delicious, crispy fish dinner, but dreading complicated recipes? Then look no further! This LJS-inspired fish batter recipe is your answer. It's quick, easy, and delivers unbelievably crispy, flaky fish every time. Whether you're a seasoned home cook or just starting your culinary journey, this recipe is perfect for a weeknight dinner or a fun weekend meal. Get ready to experience the joy of homemade, restaurant-quality fish and chips!
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika (for extra color and flavor)
- 1 bottle (12 oz) of your favorite beer (lager works great!) – you can also substitute with sparkling water or club soda for a non-alcoholic version.
- 1 large egg, lightly beaten
- Vegetable oil, for deep frying
Instructions:
Getting Started:
- In a large bowl, whisk together the flour, baking powder, salt, pepper, and paprika. Make sure there are no lumps. This is your dry ingredient base, and ensuring everything is well mixed helps create a light and airy batter.
Making the Batter:
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Gradually add the beer (or sparkling water) to the dry ingredients, whisking constantly until you achieve a smooth batter. Don't overmix; a few small lumps are okay. The batter should be slightly thick but pourable.
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Stir in the beaten egg until fully incorporated. Let the batter rest for at least 15 minutes. This allows the gluten to relax, resulting in a lighter, crispier batter. You can even rest it for up to 30 minutes for optimal results.
Frying the Fish:
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Heat about 2 inches of vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C). Use a thermometer to ensure the oil is at the correct temperature; this prevents soggy fish and ensures even cooking.
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Cut your fish fillets into desired sizes. Cod, haddock, or pollock work wonderfully. Pat them completely dry with paper towels before dipping them in the batter. Excess moisture will result in a soggy end product.
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Dip each fish fillet into the batter, ensuring it’s fully coated. Gently shake off any excess batter to avoid overly thick, heavy coatings.
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Carefully place the battered fish fillets into the hot oil, working in batches to avoid overcrowding the pot. Overcrowding will lower the oil temperature and lead to greasy, less crispy fish.
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Fry the fish for about 3-4 minutes per side, or until golden brown and cooked through. You'll know it's ready when it's nicely browned and flakes easily with a fork.
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Remove the cooked fish from the oil and place it on a wire rack lined with paper towels to drain excess oil. Serve immediately.
Tips for the Best Fish Batter:
- Don't overcrowd the pan: This lowers the oil temperature, resulting in soggy fish. Fry in batches for best results.
- Use a thermometer: Accurate temperature control is crucial for perfectly crispy fish.
- Dry the fish thoroughly: Excess moisture is the enemy of crispy fish. Pat the fillets dry before battering.
- Let the batter rest: This allows the gluten to relax, creating a lighter batter.
Variations:
- Spicy Fish: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the batter for a spicy kick.
- Herby Fish: Incorporate some finely chopped fresh herbs like parsley, dill, or chives into the batter for added flavor.
- Garlic Fish: Add a minced clove of garlic to the batter for a delicious garlicky taste.
Nutritional Information (per serving, approximate):
This will vary greatly depending on the type and quantity of fish used, but a general estimate per serving (assuming 4 servings) is:
- Calories: Approximately 350-400
- Protein: 25-30g
- Fat: 15-20g
- Carbohydrates: 20-25g
Enjoy your crispy, delicious, homemade fish! This easy recipe is perfect for a quick and healthy dinner. It's also a great option for meal prepping, making it a convenient and flavorful choice for busy weeknights or any occasion. Remember to always prioritize food safety when handling and cooking fish.