Updated: Nov 23, 2022
Light and crispy, adding a delicious flavour to your next fish fry!
3 1/4 cups of Stone Bridge Flour Cake and Pastry Flour
3 tsp baking powder
1/2 tsp salt
500 ml very cold beer (about 2 cups; you’ll need 2 bottles but will have some leftover) If you like a thicker batter, add less beer.
Oil for frying
2-3 lbs of fish, thick cut into 1.5 inch strips
Combine flour, baking powder, and salt and place bowl in fridge for at least 15 minutes.
Heat oil to 365 degrees F.
Just before you are ready to fry, pour cold beer into flour mixture, and whisk the mixture.
Add fish, a few (2 to 4) pieces at a time (depending on how large your pan is) and coat well in the batter. Allow the batter to drip off a bit before placing the fish in the fryer.
If using a deep fryer, add the fish when the basket is in the lower position or else it will stick to the basket. After adding fish, immediately shake the fryer basket a bit so the fish doesn’t stick to the basket.
Fry for 4 to 6 minutes watching carefully for a golden brown color, and then transfer the fish to a plate lined with paper towels.
Enjoy with fresh cut lemon and tartar sauce!