GINGER BEER BATTERED FISH
This is a combo of recipes and then my own added twist of using ginger beer. It gives a very slight warmth . Halibut is listed but use any fish you like battered. I have used tilapia. NOTE: the recipe calls for a 296 ml bottle of ginger beer approx 12 ounces or 1 1/4 cup. DO NOT just toss the whole amount of ginger beer in since flour brands and weather can make flour somewhat unpredictable. LOL I add about 3/4of the amount and then slowly add more until I get a good coating consistency. Batter should be slightly runny. Try not to overmix since it can lead to a tough and not crispy coating. I also dredge the fish in cornstarch instead of flour . Can't remember where I read to do this but what a difference. Can also add a dash of chili or cayenne. Cook and prep times are approximate
Provided by wicked cook 46
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat deep fryer to 365 F.
- Whisk together flour, cornstarch, baking powder and salt and pepper.
- Add ginger beer (see notes) and stir just until combined. If batter is over mixed, it will be tough.
- Dredge halibut in cornstarch then dip in batter.
- Allow any excess batter to drain away, then slowly, carefully, dip the fish into the hot oil.
- Fry until golden and crispy and fish is cooked through, approximately 8 to 10 minutes. The oil temperature will drop a bit, 365 degrees is ideal.
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