Battered fish with dark beer
4 servings
30 minutes
Batter for fish with dark beer is a bright representative of British cuisine, originating from the iconic dish fish & chips. The dark beer in the batter gives the fish a special depth of flavor, a slight bitterness, and an airy texture. The combination of flour and corn starch makes the batter crispy and tender, while ice-cold water makes it particularly light. The golden crust crunches with the first bite, and the juicy cod fillet melts in your mouth. The perfect accompaniment is classic French fries and tangy tartar sauce. This dish embodies the coziness of British pubs where it is traditionally served with a pint of ale or stout. Simple to prepare yet exquisite in taste, batter for fish with dark beer will be a highlight of any feast.
1
Prepare all the ingredients.
2
Cut the cod fillet into strips.
- Cod fillet: 800 g
3
Pour beer into a bowl for the batter. Add flour and starch, and mix with a whisk until smooth.
- Dark beer (stout/porter): 100 ml
- Wheat flour: 120 g
- Cornstarch: 50 g
4
Add salt, pepper, and pour in ice water.
- Salt: to taste
- Ground black pepper: to taste
- Water: 90 ml
5
Mix an egg into the batter and knead until smooth.
- Chicken egg: 1 piece
6
Heat the frying oil to 180 degrees.
- Deep-frying oil: 2 l
7
Dip the fish pieces in the batter, then shake off the excess and carefully place them in the heated oil. It's better to fry in small batches to prevent the oil from cooling down.
- Cod fillet: 800 g
8
Fry until golden brown, 2–4 minutes.
9
Place pieces of fish on several layers of paper towels to remove excess oil.
10
Serve immediately with fried potatoes and tartar sauce.
- French fries: to taste
- Tartar sauce: to taste
