Beer Battered Fish

Portion the fish filets thinly on the bias. Ideally, these portioned pieces should be about 5” long and around ½” – ¾” thick.

Lay the portioned fish pieces out onto paper towels to help absorb some of the excess water.

Season the fish with kosher salt.

Whisk together the corn flour and all-purpose flour until well blended.

Pour 6oz. ice cold beer into a mixing bowl. Elevate the pour to create a lot of foam/bubbles.

Add about 3oz. of corn flour mix to the surface of the beer.

Do not whisk or beat the beer and flour. Instead, you will “mix” the batter with a portion of fish. Mix by dunking the fish portion in the batter and swirling around the bowl. Ideally, there will be bubbles, and pockets of dry flour. Do not mix smooth. Continue to swirl the fish portion in the batter until it begins to stick.

Once well coated, place the fish into fryer by holding it in the oil for a few moments with your fingers above the hot oil. Beads of batter should release from the fish and begin to fry on the sides of the basket. Hold the fish for a few seconds until it starts to float then release it. Repeat with the rest of your filet portions.

Let the fish fry for up to three minutes. It will be golden and crispy.

Once out of the fryer, season the fish with fine salt.