I did not think my Perfect Battered Fish could get better but leave it to beer to take it to another level.
Sadly I had to flatten all that nitrogen gas goodness before I could freeze it for a later date.
As usual I whisked together 1/2 cup all-purpose flour, 2 tbsp baking powder, 1/2 teaspoon salt and a pinch of smoked hot paprika.
Instead of water and milk I added 1/2 cup of the flat dark beer. Yes, you can use beer that is not flat but it will fizz like crazy so you might have to dilute with some water. Use your discretion. Just make sure it resembles pancake batter.
Heat oil in shallow frying pan over medium high heat. Oil should generously coat the bottom. Put the end of a wooden spoon in the middle of the pan. Bubbles should rise up around the tip of the spoon. If not, increase heat. If there are a ton of bubbles, lower heat.
Generously season fish with salt and pepper. Dip in batter. If batter thickens too much, stir to deflate and add water if necessary. Coat fish and add to frying pan, gently submerging and letting go away from you.
Cook until golden brown on both sides, approximately 4 minutes each side. Sprinkle with salt when done.
It is not pretty but it is delicious! The batter gets super-dark because of the dark beer but who cares? It becomes crispy and super-tasty! Nothing like pub food at home.
Of course I had to sprinkle the fish with malt vinegar and top with homemade tartar sauce. So good! Almost makes me wish I wanted to drink beer, as well as cook with it.