Beer & Buttermilk Fish Fry
Recipe yields enough batter for 8-10 fish fillets
Ingredients
Batter
Dry Ingredients
- 1 cup all-purpose flour
- 1 tbsp baking powder
- pinch of paprika
- salt & pepper to taste
Wet Ingredients
- 2 eggs
- 12 oz beer (1 regular-size bottle)
Coating, Oil & Fish
- 1 qt buttermilk
- 1 cup Fis-Chic All-Purpose Batter/Breader (can be found at major grocery stores)
- canola oil for frying
- 8-10 fresh haddock fillets
- lemon wedges (optional)
Special Equipment
- deep fryer or skillet
- whisk
How-to
Make Batter
- Mix all dry ingredients in a mixing bowl
- In a separate bowl, mix all wet ingredients. Whisk the wet mix gradually into the dry until incorporated fully (whisk for about 1 minute)
- Allow batter to rest 20 minutes before using
Coat Fish & Fry
- Preheat canola oil to 375º
- Dredge fresh fish fillets in Fis-Chic breading mix. Shake off excess
- Dip into buttermilk, then return to Fis-Chic for one more coating. Shake off excess
- Dip fish into batter, coating fish liberally. Let excess batter drain off
- Gently drop battered fish into the heated canola oil in small batches (about 2 pieces at a time). Slowly rotate the fish around the oil during the first minute of cooking to prevent sticking
- Fry 3-4 minutes until golden brown. Carefully transfer to paper towels to absorb excess oil. Season with salt and pepper as desired and serve immediately
Serving Suggestion
- Serve with crispy fries, fresh lemon, tartar sauce and coleslaw