Recipe

Yeast And Beer Batter Deep Fried Fish Recipe


Yeast And  Beer Batter Deep Fried Fish Recipe
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In the old days Friday nights always used to be fish & chips night, it was tradition. Im afraid with this hustle & bustle modern society we live in, alot of these old traditions have died out, but hey, who needs an excuse to reminisce where food is c... More

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Ingredients
  • 4 good sized portions of cod fillet, skin on
  • 1/2 oz fresh yeast
  • 300ml beer..whatever you have to hand
  • 8oz flour
  • 1 tsp salt
  • Flour for dusting fish
  • Oil for deep-frying
  • Homemade Deep fried chips
  • Homemade tartare sauce(see recipe)

Directions
  1. Dissolve the yeast with a little of the beer
  2. Once it has mixed to a paste, slowly add the rest of the beer, stirring continuously
  3. Sieve the flour & salt into a bowl and make a well in the centre
  4. Pour in the beer & yeast mix & whisk into a batter
  5. Leave covered for about an hour at room temp before using
  6. Dust the cod with flour, coat with the beer batter & fry until golden
  7. Serve with homemade tartare sauce, homemade chips & a good cold beer & as you feel you are being aquainted with an old friend, a good rendition of 'old lang zyne' might be go down well too:-))

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Comments


Sounds decadent. Can't wait to try. Thanks for posting.


I do love seafood, this batter, it will have that wonderful yeast taste?
Great post... keep em coming:-)


Mmmm Nothing like a healthy portion of fish and chips on a friday night!! :)


Grrrr good old fish and chips, can't beat it like the batter


Getting ready for "Browns-Steelers" matchup tomorrow. Did a little tailgating. I had about 8 pounds of Lake Erie Perch, so I had to modify your recipe slightly. Even the few Steelers fans that were at the party wanted the recipe. I turned them on to the website, even though most Steelers fans cannot read.

GREAT RECIPE. GO BROWNS!!!


Dont have any cod but will try with crappie and black bass. thanks!


I haven't had the beer battered fish in eons. Thanks, I'd almost forgotten, and it was just so good. Thanks, you get a * * * * * from me!


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Alterations


I used half and half flour and cornmeal, added a dash of chili powder, garlic salt, and some dried parsley. Well actually, it was a group affair, and those were some suggestions we used. Had to limit it as to not ruin the taste of the perch.


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