Beer Batter Fish Made Great

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In this video, you’ll see how to make a tremendous beer batter for frying fish. Garlic powder and paprika spice up this simple batter. The fish fries up light and crispy and beautifully golden brown. You'll also see how to avoid 'backsplash' when frying the pieces of battered cod in hot oil. Watch the video, then get Linda’s top-rated recipe for Beer Batter Fish Made Great. Serve with plenty of tartar sauce or malt vinegar. See more fish videos >>

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Comments

CEEGEE

CEEGEE

When batter or breading anything, fish or chicken, before frying it HAS to be cooled to make coating stick, otherwise batter falls off in the pan. Refrigerate for at least an hour before frying up, Overnight even.

Monimar

Monimar

I followed the recipe exactly and what resulted was a liquidy batter that did not stick to the fish. very disappointing and needless to say, my fish looked nothing like the picture.

Dave T

Dave T

Trick a friend who used to own a restaurant that specialized in battered fish told me...to make the batter stick to the fish when dropping into the oil, batter the fish and then refrigerate the coated fish for at least 30 minutes. He said the restaurant chilled the coated fish over-night but the important thing is that the battered fish must be cold when fried if you want the batter to stick. Works with chicken as well

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