Don’t be chicken about using your Collectramatic® Fryer to cook fish! You probably know the Collectramatic Fryer is unparalleled at frying chicken. Similarly, they’re great for frying fish. Certainly, give this recipe a try, and you’ll see. In short, the proof is in the pudding, or in this case – the beer batter.
Although chicken is frequently fried under pressure, fish is best when open-fried. For that reason, it’s great in our open fryer but can easily be cooked in a pressure fryer – with the lid left up.
Fish Fry Beer Batter
- 1 Cup Enriched Flour
- 12 Oz Beer
- ¼ cup cornstarch
- 1 Tsp Baking Powder
- 1 Tbs Salt
- 1 Tbs Pepper
- 1 Tsp Paprika
- 1 Oz Water
Next, whisk together until well-blended and lump-free.
Undoubtedly, this batter is delicious with cod, or just about any white fish fillet that tickles your taste buds. Whiting, haddock, pollock…you name it, it all fries up great!
- Lightly coat fish fillet with flour.
- Next, dip fillet into beer batter and cover completely.
- Subsequently, drop into the fryer at 350°F for six minutes, or until golden brown. Consequently, if cooking in an open basket, fillets will usually float to top of basket when done.
- Finally, let fish rest for two minutes before serving.
How you serve is up to you. Go Brit and serve with chips (a.k.a., fries). Naturally, I prefer to serve it on some lovely bread. Granted, many folks are content to slap their fish between a couple of slices of plain old white bread. However, I prefer to frame it on a nice ciabatta or focaccia, along with fresh lettuce, tomato, and a little homemade tartar sauce. It nourishes the body and is good for the soul!
