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Beer Battered Fish with Vinegar Carrots

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Hot Crispy beer battered fish along with vinegar carrots, perfect for meal or brunch.

Rate this recipe 4.1/5 (12 Votes)

Ingredients

  • Tools:
  • 2 Medium Bowl – To mix dry ingredients
  • 1 Large Bowl – To mix all the ingredients
  • 1 Medium/Large Non-Stick Frying Pot – Use as per availability
  • 1 Large Plate – For dredged fish fillet
  • 1 Tong – For Fish Batter
  • Dishes/Serving Plates
  • Ingredients:
  • For Fish Batter ::
  • 8 Fresh Fish Fillet - I'm using Cod Fish
  • 1 Cup All Purpose Flour (Maida)
  • 1 Pint Light Beer - Cold
  • ½ Tsp Baking Powder
  • For Dredging ::
  • 6 Tbsp Cornstarch
  • 1 Tsp Pepper Powder
  • ½ Tsp Red Chili Powder
  • ½ Tsp Salt
  • For Frying ::
  • 1 Cup Oil – I’m using canola oil
  • For Vinegar Carrots ::
  • 1 Large Bowl
  • 5-6 Clean Large Carrots – Cut into ¼ in length
  • ¼ Cup Vinegar
  • 1 Tbsp Fresh Lemon Juice
  • Pinch of Salt

Details

Servings 6
Level of difficulty Easy
Preparation time 5mins
Cooking time 15mins
Cost Budget Friendly

Preparation

Step 1

In a large bowl, mix all the ingredients for vinegar carrots and keep in fridge.

Step 2

Pat the fish fillet dry with kitchen towel making sure, they are completely dry and no water drips out of it.

Step 3

In a medium bowl, mix together cornstarch, pepper, chili and salt.

Step 4

Now take 1 fish fillet and coat it evenly with the cornstarch mixture on both sides (Dredge) keep aside on a plate and follow the same process for all the remaining fillet.

Step 5

In a large bowl, pour cold beer and mix in flour and baking powder till a smooth pancake like batter is prepared.(Making sure no lumps are formed and the mixture is not runny or dry).

Step 6

Heat oil in a non-stick pot for 5-6min or till you see some fumes starting from the oil.

Step 7

Now using a tong (Chimta), take 1 fish fillet at a time, dip it in the beer mixture evenly coating both side and tap it in the side of the bowl to remove any excess batter.

Step 8

Now place the battered fish fillet in hot oil and cook till both sides are evenly golden brown (4-5min)
Follow step 7-8 till all fillets are coated and fried.

Step 9

Dab any excess oil off the fried beer battered fish using a paper towel and sprinkle some salt on it.
Serve freshly fried along with cold vinegar carrot.

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