Beer Battered Fried Fish - Flavors India
Fried Fish, is a delicacy that we all have been enjoying at our Sunday brunches or other casual dining experiences, and is also part of one of the most famous food pairings around the globe - Fish & Chips, served at most bars, restaurants, and lounges as finger food or a meal along with alcohol.
Adding beer to the batter for the classic golden fried fish, provides the perfect amount of carbon dioxide, foaminess, and a level of alcohol that gives it the signature light & crispy coating that everybody loves. The amount of beer to be added depends on how heavy or light you wish your coating for the fish to be - Thicker the batter, thicker the coating & vice versa.
We, personally prefer a thin & crisp coat, not only to keep the resultant dish very easy on the stomach, but also to ensure that the batter doesn't overpower the natural flavors of the fish. Also, a tip for anything fried - sprinkling salt, preferably sea salt after frying, absorbs some of the moisture out of the fried item, making it even crispier.
Ingredients :
1/2 Cup - All-Purpose Flour
1/4 Cup - Cornflour
1/4 Cup - Rice Flour
1/4 Cup - Corn Meal
1 TSP - Salt
3/4 TSP - Black Pepper Powder
1 TBSP - Paprika
Beer - As Required
Fish Fillets
Serve with Tartare Dip & Freshly squeezed Lemon Juice
How to Make Homemade Beer Batter by Kevin Dundon
Our 'How To' guide with Kevin Dundon on how to prepare homemade beer batter, perfect for fish and chips.
For more hints, tips and recipe ideas from Kevin Dundon and friends visit our Real Food section ››
Beer Battered Fish - the lightest, crispiest fish batter ever!
For the lightest, crispiest fried fish, you can't beat Beer Battered Fish. The yeast and carbonation in beer makes the batter delicate and puffy, like good fish 'n chip shops. And the shock of ice cold batter hitting hot oil makes it super crispy - and it stays crispy for far longer than it takes to make, serve and eat it!
PRINT RECIPE:
Gordon Ramsay Beer Batter Fish and Chips Recipe A Classic British Dish
Gordon Ramsay's Beer Batter Fish and Chips recipe. This dish epitomizes the traditional British culinary experience, with crispy, beer-battered cod fillets and perfectly golden chips. Follow this recipe to recreate the authentic taste and texture that has made this dish a beloved staple in British cuisine. Learn the tricks to achieving a light, airy batter for the fish and the secret to cooking chips that are crispy on the outside and fluffy on the inside.
Actual Recipe:
Directions:
00:00 Cod is favored for fish and chips, with the secret to crispiness residing in the beer batter recipe, which should rest overnight.
00:27 Season the fish before flouring to ensure the batter stays crispy and adheres properly.
00:56 When frying the battered fish, lay it gently into the oil, baste, and flip for an even golden crust.
02:05 Cook fries twice, starting at a lower temperature to blanch, then increase heat for final crisping.
03:12 Yukon Gold potatoes are favored for fries, and cooking twice is healthier than frozen fries.
03:27 Toss the fries with parsley, paprika, salt, and pepper for extra flavor after cooking.
03:38 Mushy peas are elevated with seasoning, shallots, garlic, and fresh mint.
04:52 Serve the dish with mushy peas and tartar sauce, garnishing with a wedge of lemon.
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Beer-Battered Onion Rings by Martha Stewart #TastyStory
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