Fried Fish

Name: Fried Fish
Yield: Serves 4
Ingredients: 2 large eggs; 1 cup Mexican dark lager beer, such as Negra Modelo; 1 1/2 cups cake flour (not self-rising); 1 tablespoon coarse salt; Vegetable oil, for frying; 2 pounds skinless firm white fish, such as cod, haddock, fluke, orange roughy, or scrod, cut into 3-by-3/4-inch pieces

January 26, 2012

Deep frying works best for smaller pieces of fish (and chicken), since they will cook through before the crust has a chance to darken too much. Most any type of coating will do, but beer batter is favored for its puffy yet sturdy crust. The beer’s effervescence produces a lighter texture than those made with other liquids (such as buttermilk) and imparts subtle flavor, depending on the type of beer used (the dark beer used here will be more perceptible than lighter lagers). You can alter the flavor by whisking dried herbs (dill is great with fish), ground dried chiles, and other seasonings into the dry ingredients. This batter also makes a nice choice when coating shrimp, chicken tenders, and onion rings. Pair the fish with French fries (page 333) and serve with malt vinegar and salt for authentic pub-style fish and chips. Or make Baja-style tacos de pescado, or batter-fried fish tacos (page 276).

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