Simple & Delicious magazine recently published a Crispy Beer Battered Fish that looked fantastic until I saw they added milk to the batter. I love really fried fish and wondered how it would turn out without the milk. So I removed the milk, increased the beer and added a touch of oil to replace the fat of the milk. I couldn't have been happier with the results. Crispy, crunchy and a little spicy.
Photo and original recipe from Simple & Delicious
1/2 cup cornstarch
1-1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon Creole seasoning
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1 cup all-purpose flour, divided
3/4 cup beer or nonalcoholic beer
1 tablespoon vegetable oil
2 cups crushed unsalted top saltines (about 40)
4 cod fillets (6 ounces each)
Oil for deep-fat frying
In a shallow bowl, combine the cornstarch, baking powder, salt, creole seasoning, paprika, cayenne and 1/2 cup flour. Stir in beer and oil until smooth. Place crackers and remaining flour in separate shallow bowls. Coat fillets with flour, then dip in batter and coat with crackers.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fish in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels.
Yield: 4 servings.
Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.