Beer-Battered Fish

• porzioni: 8 servings
• tempo totale: 55 minutes

Ingredienti

Canola oil, for frying

1 Tbsp. garlic powder

1 tsp. paprika

1 tsp. baking powder

1 cup (4 1/4 oz.) all-purpose flour, divided

1 3/4 tsp. kosher salt, divided

8 (4- to 5-oz. each) skinless cod fillets

1 cup cold beer (from 1 [12-oz.] can)

Tartar sauce Lemon wedges

Lemon wedges

Istruzioni

Set a wire rack inside a rimmed baking sheet lined with paper towels; set aside. Pour oil to a depth of 2-inches in medium Dutch oven or a large, heavy-duty pot; heat over medium until a thermometer registers 375°F.

Meanwhile, whisk together garlic powder, paprika, baking powder, 3/4 cup of the flour, and 3/4 teaspoon of the salt in a medium bowl until well combined. Set aside. Place remaining 1/4 cup flour on a plate. Sprinkle remaining 1 teaspoon salt evenly over cod fillets.

When oil reaches 375°F, whisk beer into flour mixture until combined and resembles a thin pancake-like batter (a few lumps are okay).

Working with 1 fish fillet at a time, dredge fish in flour on all sides. Dip fish in batter, turning until well coated. Lift fish by one end, and let excess batter drip back into bowl, leaving a thin coating on. Gently lower fish into hot oil; releasing fish when portion of fish in oil starts to float, about 15 seconds. Repeat process with second fish fillet. Fry fish, 2 at a time, turning occasionally using a fish spatula, until golden brown and a thermometer inserted into thickest portion of fish registers 145°F, 3 to 4 minutes, adjusting heat as needed to maintain oil between 360°F and 375°F. Transfer to prepared rack to drain. Repeat coating and cooking process with remaining 6 fillets, allowing oil to reach 375°F in between each batch. Serve hot with tartar sauce and lemon wedges.