A delightful take on the classic fish and chips, featuring a crispy beer batter and served with your favorite sides.
In a mixing bowl, whisk together the light beer, all-purpose flour, baking powder, fine salt, and freshly ground black pepper until smooth.
Ensure the batter is smooth and lump-free for an even coating.
Cut the white fish fillets into desired serving sizes.
Smaller pieces cook faster and are easier to handle.
Dust the fish pieces with all-purpose flour to help the batter adhere.
Shake off excess flour to avoid clumps in the batter.
Dip each floured fish piece into the batter, ensuring it is fully coated.
Let excess batter drip off before frying to prevent splattering.
Heat the neutral vegetable oil in a deep fryer to 375°F (190°C). Fry the battered fish pieces in batches until golden brown and crispy, about 4-5 minutes per batch.
Avoid overcrowding the fryer to maintain the oil temperature.
Remove the fried fish and drain on paper towels to remove excess oil.
Place the fish on a wire rack over a baking sheet for better drainage.
Serve the crispy fish immediately with your favorite sides like French fries, tartar sauce, or coleslaw.
Garnish with lemon wedges for a fresh touch.
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