How to make airy batter for fish? How do you make it crispy? It’s easy – add beer and don’t forget to whip the whites. Beer batter will envelop each piece in a thin layer, it will have a crispy texture, and the fillets themselves remain very juicy and tender.
INGREDIENTS :
White fish fillet – 700 g
lemon juice – 1-2 tsp.
chicken eggs – 2 eggs
wheat flour – 170 g
light beer – 250 g
ground sweet paprika – 1 tsp.
salt – to taste
ground black pepper – 1-2 pinches
frying oil – 500 ml
DIRECTIONS :
Defrost fish, remove guts, skin and bones. Dip the fillets in paper towels. If you are using a frozen fillet (in the glaze), after defrosting, I recommend wringing the excess liquid out with your hands, then the fish will be denser and the batter will hold better on it, it will not spill and slide.
Cut the fish fillets into small oblong pieces, sprinkle with salt (preferably sea salt) and ground black pepper, sprinkle with lemon juice – it will add sourness and make the fish meat a little denser.
Prepare the fish batter in light beer. Separate the yolks and whites. In a bowl combine: yolks, a little salt and pepper, as well as sweet ground paprika (it will give a beautiful color to fried fish). Stir with a whisk until homogeneous.
Then pour in cold (!) beer, immediately sift the flour into the bowl – add in batches, stirring with a whisk so that there are no lumps.
Separately, whisk the whites until foamy with a mixer. Add them to the beer batter and mix with a spatula (not a whisk!).
You will get an airy batter with lots of bubbles. Immediately proceed to frying – this is a very important moment, you can not leave the batter on the table for a long time, otherwise it will lose its airiness. As soon as it is ready, proceed immediately to the next step, without delay.
Heat refined vegetable oil in a deep frying pan, sauté pan, or saucepan for stir-frying. Note that the oil should be heated as much as possible to boiling, then the fish in the batter will not absorb a lot of fat. Dip each piece of fish in the batter and then carefully place it in the red-hot fryer.
Broil the fish in the batter for a few minutes until golden, turning it over with a spatula. It should brown on all sides.
Place the fish on a paper towel to remove excess fat. Don’t cover! Otherwise the crust will get soft and won’t crisp up.
Serve fish fried in batter right after cooking or cold, with your favorite sauce or just mustard. Bon appetit!
