(Preheat your fryer to 350°)
Ready For Frying…
Step 1 – Choose the piece of fish that you would like to fry. You can beer batter and deep fry just about anything following this same method. Chicken and steak should be sliced thinly or ‘pounded thin’.
Step 4 – With your oil preheated to a temperature of 350 degrees, cautiously ‘float’ your beer battered fish filet into the hot oil. This allows the outer most batter to quickly fry over and seal the product. Release the fish filet after 3 – 4 seconds.
Step 5 – Allow your fried food item to completely cook through until an internal temperature of 160° is attained. Denser food items such as chicken or steak will need longer cooking time than fish filets and seafood in general.
Step 6 – When you are using a wet beer batter to cook fried foods, some of the batter will ‘fly-off’ from your food and will float to the top of the fryer. This can be skimmed away and discarded. Some shops in England sell them in paper bags. They call them “crisps” and serve them with malt vinegar.
Step 7 – Remove your fish filets from the fryer and let the hot oil drip away for 1 to 2 minutes. Though it’s recommended to serve immediately, beer battered fish will hold it’s heat for several minutes making it easy to ‘time’ your meals.