Classic pub-style batter creates a satisfyingly crisp coating for fried fish. In the pub, battered fish is usually deep-fried, but the method here uses far less oil, a boon for cottagers who have to take the leftover, bear-attracting oil home or to the local dump.
- Serves: 6-8
- Course: Lunch
- 1½ cups (375 ml) all-purpose flour, divided
- ¾ tsp (3 ml) baking soda
- ½ tsp (2 ml) salt
- 1 egg
- 1 cup (250 ml) beer
- 2 lbs (1 kg) fresh fish fillets (pickerel, whitefish, bass, perch, etc.)
- Vegetable oil for frying
- In a large mixing bowl, combine 1 cup (250 ml) flour, baking soda, and salt. In a medium bowl, whisk egg until it starts to froth. Stir beer into egg.
- Whisk wet mixture into dry until smooth. Cover bowl and refrigerate for 1 hour.
- Cut larger fillets into serving-sized pieces. Pat dry with a paper towel. Place remaining flour in a shallow bowl.
- Heat ½ inch (1.5 cm) of oil in a large, heavy saucepan or Dutch oven over medium heat until a drop of batter browns in the oil in 45 seconds (about 375°F/190°C).
- Dip fillets one at a time in flour and then batter, letting excess batter drain. Fry in small batches, 2–3 minutes per side, or until golden brown and just cooked through.