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Fry up crispy, flaky beer battered fish in just 20 minutes. This cod recipe get its light coating from cornstarch and bubbly lager. Serve it with tartar sauce!
The crispiest and easiest beer battered haddock that's golden brown, crunchy and absolutely loaded with flavour.
Simple, light and crispy fried beer battered fish recipe made with cod or haddock, a juicy, New England Style IPA, and flour.
I used this recipe to batter haddock chunks for fish tacos. I added some Tajin to the mix. Despite being wrapped in a fresh tortilla with crema and mango salsa, this batter stayed crispy!
These beer-battered fish fillets are seasoned with paprika and garlic, then deep-fried until crisp and golden brown for a crowd-pleasing dinner!
You can prep the fish and batter while the oil heats up, and you’ll be rewarded with hot, crispy beer-battered fish that’s just as good as anything you can carry home from a restaurant. (Or eat on a London sidewalk.)
This beer batter recipe is the best out there, yielding a crispy, crunchy golden brown batter that is perfect for battered fish and more!
Hot and crispy, this Beer-Battered Haddock is the perfect filling for a fried fish sandwich, or as part of a fisherman’s platter served with lemon wedges and tartar sauce.
Instructions. Pour oil to depth of 3 inches into a large dutch oven; heat to 360 degrees F. Sprinkle fish with salt and pepper. Whisk together flour, sugar & salt in large bowl. Whisk in beer and hot sauce. Dip fish in batter, allowing excess batter to drip off.
Light beer is the key to this crispy fried fish from Franklin, Wisconsin. Just add tartar sauce and fries for the ultimate fish and chips. A mix of cold water and light beer yield remarkably...