How to Make Deep-Fried Fish
For deep-fried fish, dip pieces of fish in a beer batter or several coatings of egg and seasoned flour before frying to a crisp golden brown.
Prep the Fish
For four servings, buy 1 pound fresh or frozen skinless fillets, cut 1/2 inch thick. If frozen, thaw the fish in the refrigerator. Cut the fillets into 3x2-inch pieces. Rinse the fish and pat dry with papers towels.
Heat the Oil
You will need a 3-quart heavy saucepan or deep-fat fryer for frying the fish. Attach a deep-frying thermometer to the side of the pan. Heat 2 inches of vegetable oil to 375 degrees F. Preheat the oven to 300 degrees F.
Make the Batter
- In a shallow dish add 1/2 cup all-purpose flour and set it aside.
- For the batter, in a medium bowl add 1/2 cup all-purpose flour, 1/2 cup beer, one egg, and 1/4 teaspoon each of baking powder, salt, and ground black pepper. Use a whisk to beat the batter until smooth.
- Dip fish pieces into the flour, turning to coat all sides, and shake off excess flour. The flour will help the batter to stick to the fish.
- Dip the fish into the batter next, turning to coat all sides.
Fry the fish, two or three pieces at a time, in the hot oil until the coating is golden and fish begins to flake when tested with a fork, turning once. This takes about 3 or 4 minutes per batch. Drain the fish on paper towels, flipping the fish to drain both sides. Transfer fish to a baking sheet and keep it warm in the oven while frying the remaining fish.
Serve the Fish
If desired, sprinkle the fried fish with coarse salt and serve with tartar sauce or drizzle with malt vinegar. Source
Halsey Street Grill Deep Fried Fish Recipe Bed Stuy Brooklyn
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