Ingredients
FISH:
▢700g/ 1.4lb white fish fillets, like flathead, snapper, whiting, cod, tilapia, flathead (skinless, boneless, Note 1)
DUSTING:
▢1/4 cup rice flour (Note 2)
CRISPY FISH BATTER:
▢3/4 cup plain/all-purpose flour
▢1/4 cup rice flour (makes it super crispy, Note 2)
▢1 1/4 tsp baking powder
▢1/4 tsp salt
▢1 cup very cold beer, anything other than dark beers like a stout, Guinness, etc (Note 3)
COOKING:
▢4 – 5 cups peanut oil (or vegetable, canola, or cottonseed oil)
SERVING:
▢Tartare Sauce
▢Lemon Wedges
▢Chips or wedges
Instructions
Dry & cut fish: Pat fish dry using paper towels or a tea towel. Cut into 7 x 3cm / 3 x 1 1/4" batons, or larger fillets if you prefer. If you have very thick fillets, cut in half horizontally (Note 1)
Dusting bowl: Place 1/4 cup rice flour in a shallow bowl.
Heat oil: Heat 6 cm / 2 – 3" oil in a large heavy-based pot over medium-high heat to 190°C/375°F.
Salt & dust: While oil is heating, sprinkle 3 or 4 pieces of fish with a pinch of salt, then coat in rice flour and shake off excess. You can leave them like this for 10+ minutes.
Cold Batter: Just before cooking, whisk together the flour, rice flour, baking powder, and salt. Add COLD beer into the batter and whisk just until incorporated evenly into the flour. Do not overmix, do not worry about flour lumps (Note 4). It should be a fairly thin batter but fully coat the back of a spoon. If too thick, add beer 1 tsp at a time.
Dredge fish: Dunk a piece of fish in the batter, then let the excess drip off very briefly.
Fry 3 minutes: Carefully place in oil, dropping it in away from you, one at a time. Don't crowd the pot. Fry for 3 minutes, flipping after about 2 minutes, until deep golden.
Drain: Drain on paper towels. Repeat with the remaining fish. Serve hot! Though it will stay crisp for 15 – 20 minutes. (Note 5 for larger batch cooking).
Serve with Tartare Sauce, lemon wedges, and a leafy green salad on the side dressed with a classic vinaigrette. Easy single-fry-ultra-crunchy chips coming soon! In the meantime, use oven-baked wedges!