Once the fish is covered in the wet batter, and the oil has reached 375F, gently lay the fish in the oil. Here in Nova Scotia, Haddock regions supreme and that is what I always use, but really any white fish will work just fine! The type of fish you fry is really up to you and based on what is available. Before dropping into the oil, allow the excess batter to run out of the fish. The second thing you need to do is dip the fish into the wet batter. If you skip this step, the wet batter will slip right off during frying. ![]() This is a crucial step because it ensures that the wet batter will stick to the fish properly. Make sure all parts of the fish are covered in flour. Then when we are going to drop the white fish fillet into all-purpose flour. The first thing you want to do is lightly season your haddock with salt. One digital thermometer or candy thermometer.One baking sheet lined with a paper towel.One large slotted for flipping fish and removing from oil.One large pot filled with 1.5-2 litres of high smoke point oil (canola, vegetable or peanut oil).First things first, before you get started, get organized. Nothing to be intimidated by, though I am going to walk you through it step by step. ![]() Making beer-battered fish is a bit of a multistep process. I have never seen this happen, but it’s sometimes good to know what to do in the worst case! In the absolutely worst-case scenario, if the oil somehow caught fire, stay calm and sprinkle baking soda over the pot or use a fire extinguisher to stop the flames.Place a wire cooling rack or paper towel beside your pot so that you can drain what you’re frying when it comes out of the oil.It’s important to maintain the temperature of the oil, and overcrowding the pot will cause the temperature of the oil to drop which can result in soggy, oil-soaked fish. This helps prevent the unlikely event of oil bubbling too aggressively and helps keep the oil contained. Use a high smoke point oil such as canola, peanut, or vegetable oil, but NOT olive oil.Use a candy or digital thermometer to check the temperature of the oil.It’s important to never put water, even wet utensils, in oil as it will start to splatter like crazy. First-Time Deep Frying? Here’s What You Need to Know!ĭeep frying can be intimidating, especially if it’s your first time, but I’m here to give you some tips to show it won’t be as scary once you follow some basic ground rules! While beer does make the batter lighter, there are alternative options, such as carbonated water or pop, you can use to get that light and crispy batter. It is not known where beer-battered fish originated from, but many people around the world have adopted to making this varying recipe! Stirring in a different direction from the original fish and chips, the addition of beer in the batter gives the fish an extra flavour and fizz that makes the batter light, crispy and golden! And a good piece of battered fish just solidifies that feeling much more! The History of Beer-Battered Fish While our summer season isn’t long in Nova Scotia, when it’s here, there’s no other place on the planet I’d rather be. ![]() As one of the greatest comfort foods, it’s a crunchy, crispy, and oh so crave-able treat that is about as perfect of a meal as you can get!įor me, one of my greatest pleasures is sharing a plate of fish and chips with someone you love after a beautiful maritime beach day. There are very few recipes that conjure up more memories from the East Coast than the beer-battered fish.
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