Enjoy a delightful twist on classic fried fish with this crispy beer-battered recipe.
Preheat your oven to 200°F to keep the cooked fish warm.
Keeping the fish warm in the oven ensures it stays crispy until serving.
Heat the vegetable oil in a Dutch oven over medium-high heat until it reaches 350°F.
Use a thermometer to monitor the oil temperature for consistent frying.
In a mixing bowl, whisk together the flour, baking powder, salt, and cayenne pepper.
Mixing the dry ingredients thoroughly ensures an even batter.
Gradually whisk in the beer until the batter is smooth and lump-free.
Adding the beer slowly helps achieve a smooth batter consistency.
Refrigerate the batter for 15-30 minutes to let it rest.
Resting the batter allows the ingredients to meld together, enhancing the flavor.
Lightly coat the fish fillets in cornstarch, shaking off any excess.
A light coating of cornstarch helps the batter adhere better to the fish.
Dip each fish fillet into the batter, ensuring it is fully coated.
Ensure the fish is evenly coated for a uniform crust.
Carefully place the battered fish into the hot oil. Fry in small batches until golden brown, about 3-4 minutes per side.
Avoid overcrowding the pot to maintain the oil temperature.
Transfer the fried fish to a roasting rack to drain excess oil and keep warm in the oven.
Draining on a rack prevents the fish from becoming soggy.
Serve the crispy fish immediately with your favorite dipping sauce or side dish.
Serve with a wedge of lemon for a fresh burst of flavor.
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