Pub Style Beer Batter Fish

Pub food is our favorite. Fun, informal meals that satisfy just about every craving you have. But, nothing beats the original, and oldest, pub fare – fish and chips. Have you ever noticed, though, fish and chips are traditionally sold wrapped in paper, to soak up all the grease? Not a good sign. But, that doesn’t mean you have to pass on the fried and opt for the baked instead. The use of highly saturated oil is often the culprit. Oils like peanut, canola and sunflower are the best bet for optimal frying results. My personal choice is peanut oil. Frying at home, puts you in control of the final result. This recipe for Pub Style Beer Batter Fish will yield a light, delicate, crispy crust surrounding a perfectly cooked, moist and tender fillet. Bake the fries if you’re feeling guilty (which I usually do), but don’t forgo the fish. Now, pass the growler and enjoy the best in pub grub!

If not already on hand, prepare Emeril’s Essence seasoning. (Note: Original recipe for Emeril's Essence calls for 2 Tablespoons salt, which I cut in half. I think that's too much salt.) Store in air-tight container.

Heat oil in large pot, or electric fryer to 350° F.

In a large bowl, combine the flour, baking powder, beer (Amber beer highly recommended for best flavor), eggs, Emeril’s Essence seasoning, salt and pepper (to taste). Whisk until smooth. Refrigerate for at least 15 minutes, and up to 1 hour.

Pour cornstarch into pie plate (or breading dish). The cornstarch enables the batter to adhere to the fillets.

Dredge the fish in the corn starch. Working in small batches, submerge the fish in the batter and carefully place in the hot oil. Fry the fish until golden brown on the first side, about 2 minutes, then flip and cook until golden on the other side, 1 to 2 minutes longer. Drain fish and transfer to a paper-towel lined dish (or line dish with brown paper bag). Repeat the process for the remaining fish.

Serve with slices of lemon and tartar sauce, or malt vinegar.

PUB STYLE BEER BATTER FISH
Source:  Emeril Lagasse, 2007
Posted by: www.meldingmagic.com

INGREDIENTS:

• 6 to 8 cups peanut oil, for frying
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 cup amber beer
• 2 eggs
• 1 Tablespoon Emeril's Essence (recipe follows), or use store bought Creole seasoning
• Salt, to taste
• Pepper, to taste
• 1 cup corn starch
• 2 pounds haddock or other firm, white flesh fish, cutting each fillet into 3 or 4 pieces                    
• Lemon slices, for serving

Emeril’s Essence Seasoning:

• 2 1/2 Tablespoons paprika
• 1 Tablespoons salt (Note: this is half the amount of salt from original recipe)
• 2 Tablespoons garlic powder
• 1 Tablespoon black pepper
• 1 Tablespoon onion powder
• 1 Tablespoon cayenne pepper
• 1 Tablespoon dried oregano
• 1 Tablespoon dried thyme

         
DIRECTIONS:

1. Heat oil in large pot or in an electric deep-fryer to 350 degrees F.
2. In a bowl, combine the flour, baking powder, beer, eggs, 2-1/2 teaspoons Emeril’s Essence and salt
    and pepper to taste. Whisk until smooth. Refrigerate for at least 15 minutes and up to 1 hour.
3. Dredge the fish in the corn starch. Working in small batches, submerge the fish in the batter and
    carefully place into the hot oil. Fry the fish until golden brown on the first side, about 2 minutes, then
    flip and cook until golden on the second side, 1 to 2 minutes longer. Drain fish and transfer to paper-
    towel lined dish (or line dish with brown paper bag).  Repeat the process for the
    remaining fish.
4. Serve the fish and chips with slices of lemon.

Yield: 4 to 6 servings
Preparation Time: 30 minutes
Cooking Time: 20 minutes

Deep Frying Tips:  I always keep my frying basket submerged in the oil when adding the fish.  Also, slowly submerge one end of the fish into the oil and hold for a few seconds before dropping whole piece into oil.  This will temper the fish and batter, so it won't stick to the basket.