Simple Beer Battered Fish Recipe
We got some beautiful halibut from a local outfit that usually delivers to restaurants, but has begun to deliver direct to consumers because the restaurant biz is so depressed right now. We decided to make fish'n'chips! This is a really simple beer batter for fried fish, and if you don't want to use beer, you can also just use sparkling water. The carbonation helps for the batter to be light and fluffy on the inside while it's crispy and golden on the outside.
The real trick here is to make sure everything stays cold as long as possible. The beer, the fish, and the egg should be as cold as possible as long as possible, and hopefully the batter is still cold when it hits the hot oil. That really helps with keeping it fluffy. This came out absolutely perfectly, the fish was cooked all the way through and incredibly moist, and the batter was crispy outside and very fluffy inside, cooked all the way through. No doughiness or anything.
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