Batter-Diped Fried Fish

 

                Along with barbecues and crawfish boils, fish fries are a popular way for your parties. The first batter makes a light crunchy coating, rather like tempura. The second batter is thicker and flakier. Both work well with any white fish.

Serves 4 to 6 

Light batter

• 1 cup all-purpose flour
• 3 tablespoons paprika
• 2 teaspoons salt
• 12 ounces beer
• 2 teaspoons prepared yellow mustard

Flaky batter

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• ½ teaspoon sugar
• Pinch of nutmeg
• 8 ounces beer
• 1 egg, lightly beaten

And

• 2 pounds mild-flavored fish fillets, cut in equal pieces of several ounces each
• Peanut oil for deep frying
• Pink Tartar Sauce, click here for the recipe
• Lemon wedges

1. For either batter, stir together the dry ingredients, and then mix in the liquid ingredients.
2. Have the fish ready to dip into the batter before you heat the oil.
3. Fill a large, heavy pan with at least 4 inches of oil ; don't fill the pan more than half full.
4. Heat the oil to 350F (180C) ; always start with fresh oil.
5. Dip the fish in the batter a few pieces at a time, taking care to avoid overcrowding the pieces ; fry the fish until it is golden brown, 3 to 4 minutes, and drain it.
6. Repeat the process until all the fish is fried.
7. Serve the fish with the Pink Tartar Sauce and plenty of lemon wedges.

BON APPÉTIT