by Julie Van Rosendaal
A light ale works best in beer batters, which can be used for everything from fish to onion rings. If you come across it, the “King of Fish” Batter Mix from Billingsgate Fish Co. comes pre-seasoned and can be used in place of the flour. As long as you have a mixture with the consistency of pancake batter, you’re golden.
1 c. all-purpose flour, divided
1-1/2 lb. cod or haddock filets
3/4 c. cold pale ale
canola oil, for cooking
Put 1/4 c. of the flour into a shallow dish. Cut the fish fillets diagonally into 1-inch-wide strips. In a medium bowl, whisk together the remaining 3/4 c. flour, a pinch of salt and the beer – you should have a mixture with the consistency of pancake batter.
In a shallow, heavy pot, heat a couple inches of oil until it’s hot but not smoking – a scrap of bread dipped in should sizzle, and, if you use a thermometer, it should register about 350°F. Pat the fish dry with paper towel and dredge in the flour, shaking off the excess. Dip a few pieces at a time in the batter to coat, and gently lower into the oil. Cook, turning as needed, for 4-5 minutes, until the batter is deep golden and the fish is cooked through. Transfer to paper towels to drain and cool slightly, sprinkling with salt. Serve immediately. Serves 4.