Follow these tricks and you will end up with the best beer batter fish
- A lot of friends/Beer and a helper
-must keep the beer batter container on top of another bowl with ice an salt water
-oil must be between 350-370 anything higher than that oil burns,lower and you end up with very greasy batter
-I like to use a combination of 60canola/40olive
-a big baking pan with a broil rack so the fish can drain or aluminum pan layered with paper for draining the fish you want to use something flat and large so your not piling stuff on top
- i recomend an electrical fyer with themostat or a large broad pan with manual thermonstat
- i rather cook finger size fish instead of larger pieces as it cooks faster and better
in a glass or steel bowl
the following is good for up 5-8lbs of finger size fish chucks or shrimp
mix 1 bottle of new castle or full flavor beer (use good beer this gives it good flavor)
mix 1 1/2 cups of all purpose self rising flower or regular flower and 1/8 of teaspoon of baking powder
2 egg whites
2 tsp of sea salt
2 tsp of paprika
2 tsp of garlic powder
2 tsp of onion powder
handfull of finely chopped cilantro
1/4 tsp of pepper
1/8 tsp of cummin
if you like heat you can add chilli powder/hot sauce/ rep pepper flakes or any other source of heat
the juice of one lime
mix well (i mix my everthing with one of those electrical inversion blenders you use to make margaritas/fruit drinks)
now fill a larger separate bowl with ice water and salt place the smaller batter bowl on top of the ice and go cut prep your fish. the colder the batter the more crispy and will come out as it will react with the hot oil
if you dont have all the above spicies or are too lazy you it and replace all for either adobo,sazon completa,old bay,everglades seasoning or your favorite seasoning mix
after you have you oil pre heated to 350-370 fish cut in finger size (make sure you dry the fish well so the batter sticks to it) now dip your fish in the batter with some tongs let some excess batter drip for no more than 2-3 seconds and fry do not mess with it and do not fry to many pieces at one time so they do not stick together
with another set of cleang tongs after 3 minutes flip the fish to the other size and cook for another 2-3 minutes
remember fish cooks fast and you wanted moist and flaky not dry and burn the batter should be coming out a golden color no brown or black as this will make it taste burn and you wont taste the seasoning
For fish sandwich thinly slice tomatos, red onions some shreded letuce or cabbage. Buy a crusty french bread burger bun or kaiser roll you can find those at the bakery in publix/wind dixe, tartar sauce, limes
build in this order
toast the bread spread some tartar sauce on botto part of the bread toped by shreded letuce fish finger squeze some lime on top some salt and pepper
than top that with onions and tomatos followed more tartar sauce and top side of the bread
