On Friday I decided to tackle the classic beer battered fish, but the recipe I chose put a little twist on it. Instead of frying up the whole fillet, I cut it into bite site pieces! So not only were they delicious, but they were cute and fun to eat.
The recipe calls for halibut, but the grocery store I went to didn’t have any fresh fillets. So I substituted with Fresh Cod.
Mini Beer Battered Fish Recipe (from Barefeet in the Kitchen)
1 1/2 lbs halibut, cut into 1″ pieces
1 1/2 cups flour
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly cracked black pepper
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
1 bottle of your choice of beer, or about 1 1/2 cups
Light flavored cooking oil, enough to fill a medium saucepan with about 2-3″ of oil
1. Whisk together the flour, salt, pepper, garlic and paprika. Whisk in just enough beer to make the consistency pourable, but not too thin. The mixture should resemble pancake batter. Set the batter and the fish pieces in separate bowls next to the stove.
2. Pour the oil into a saucepan and warm it over medium high heat. You want it to be as hot as possible, without smoking. When the oil is hot, drop a few pieces of fish into the batter and coat well. Shake off the excess batter and using metal tongs, gently place the fish into the oil. Hold it there for a few seconds before releasing it, so that the coating will seal and it won’t stick to the other pieces or the bottom of the pan. Only put a few pieces in the pan at a time.
* Using the tongs didn’t really work for me. When I held the pieces with the tongs, the batter ended up sticking mostly to the tongs and not the fish. I ended up putting a piece of fish on a fork and holding it in the oil for about a minute. Then when I slide the fish of with the tongs, the batter stayed on the fish.
3. Let them cook for a few minutes, until the coating is lightly browned. Remove from the oil with clean tongs or a large wire scoop and drain on a plate lined with paper towels. Test a piece with a fork to make sure the center is cooked and flaking.