Crispy Beer-Battered Fish Strips

Savor the exquisite flavors and delightful crunch of these crispy beer-battered fish strips. Made with tender white fish fillets, coated in a light and airy batter infused with beer and spices, these golden strips are a perfect balance of texture and taste. Paired with a hint of cayenne pepper and Old Bay seasoning, this dish is sure to be a crowd-pleaser at any gathering.

Ingredients

Ingredients
1 gallon	safflower oil, for frying
2	cups flour
1	tablespoon baking powder
1	teaspoon kosher salt
¼	teaspoon cayenne pepper
1 dash	Old Bay Seasoning
1	bottle brown beer, cold
1 ½	firm-fleshed white fish fillets, cut into 1 ounce strips (tilapia, pollock, cod)
	cornstarch, for dredging

Instructions

• For frying

  1. Preheat the oven to 200°F (93°C).
  2. Heat the safflower oil in a 5-quart Dutch oven over high heat until it reaches 350°F (177°C).

• Preparation and cooking

  1. In a large bowl, whisk together the flour, baking powder, kosher salt, cayenne pepper, and Old Bay seasoning.
  2. Gradually whisk in the cold beer until the batter is smooth and free of any lumps.
  3. Refrigerate the batter for 15-60 minutes to allow flavors to meld.
  4. Lightly dredge the fish strips in cornstarch before dipping them in the batter.
  5. Work in small batches, dipping the fish into the batter and immersing it into the hot oil.
  6. Cook until the batter is set, then carefully turn the fish pieces over and continue cooking until golden brown, approximately 2 minutes.
  7. Drain the cooked fish on a roasting rack to preserve crispiness.
  8. Ensure the oil temperature returns to 350°F (177°C) between batches for optimal frying results.

Aug 14, 2024