Ginger Beer Battered Fish Recipes

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GINGER BEER BATTERED FISH

This is a combo of recipes and then my own added twist of using ginger beer. It gives a very slight warmth . Halibut is listed but use any fish you like battered. I have used tilapia. NOTE: the recipe calls for a 296 ml bottle of ginger beer approx 12 ounces or 1 1/4 cup. DO NOT just toss the whole amount of ginger beer in since flour brands and weather can make flour somewhat unpredictable. LOL I add about 3/4of the amount and then slowly add more until I get a good coating consistency. Batter should be slightly runny. Try not to overmix since it can lead to a tough and not crispy coating. I also dredge the fish in cornstarch instead of flour . Can't remember where I read to do this but what a difference. Can also add a dash of chili or cayenne. Cook and prep times are approximate

Provided by wicked cook 46

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7



Ginger Beer Battered Fish image

Steps:

  • Heat deep fryer to 365 F.
  • Whisk together flour, cornstarch, baking powder and salt and pepper.
  • Add ginger beer (see notes) and stir just until combined. If batter is over mixed, it will be tough.
  • Dredge halibut in cornstarch then dip in batter.
  • Allow any excess batter to drain away, then slowly, carefully, dip the fish into the hot oil.
  • Fry until golden and crispy and fish is cooked through, approximately 8 to 10 minutes. The oil temperature will drop a bit, 365 degrees is ideal.

4 -8 ounces halibut fillets
1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
1 -296 millilitre bottle ginger beer
salt and pepper
1/2 cup cornstarch, approx (for dredging)

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