Our latest recipe review comes from Panlasang Pinoy. Filipino Recipe Reviews reviewed a few of their recipes, and so far, they’re all hits. We’re diving head first with Beer Batter Fish. We love eating fish. It’s a great source of lean protein, with unlimited ways to prepare and cook.
But sometimes covering fish in flavorful, beer batter just makes sense. This recipe fulfills our expectation of how fried fish batter should look and taste!
There’s definitely room in this recipe for customization. For our experiment, we used Bud Light as our beer source. We also chose swai fish for our protein, although I plan to use this recipe for my other seafood favorites such as mahi mahi, tilapia, bangus or milkfish and even shrimp.
In general, we like our food with a little more kick, so I added an extra teaspoon of chili power. You can make the texture of the beer batter anyway you like. Just like pancake batter, some people like it thick, while others prefer it light and flowing. I prefer mine just thin enough for the batter to roll off the spoon in about 3 to 4 seconds. To thin out the batter, simply add more beer.
We’ve already tried this recipe with chicken breast tenders and the results were amazing. The batter held onto the chicken very well. It kept the breast moist and tender, even when we had them for leftovers the next day. However, the batter was no longer crispy, but toss them the toaster over a few minutes to get some crispness back.
We didn’t deep fry the fish as well. Put just enough oil so the top of the fish is above the oil, with the bottom totally submerged. Medium-low fire seemed to work best, if you want a golden brown crust.
A simple and light fish batter recipe that doesn’t taste too heavy or oily. It’s a versatile recipe you can use on most fish, shrimp and even chicken! It’s a fun lunch or dinner idea you can use when you’re short on time or want something different. Give it a try. We did, and loved it!
- 1 pound tilapia fillet
- 4 cups cooking oil
- 3/4 cups All-Purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon baking powder
- 1 teaspoon chili powder
- 2 teaspoons garlic powder
- 1 cup beer
- 1 raw egg
- Combine all Fish Batter ingredients, starting with the dry ingredients. Gradually add the wet ingredients then mix well. Set aside
- Heat cooking oil in a deep cooking pot or in a deep fryer
- Dip the tilapia fillets in Fish batter. Make sure that it is evenly coated.
- Deep fry in medium heat for about 7 to 10 minutes or until the color turns medium brown
- Transfer to a plate lined with paper towels
- Serve with tartar or your favorite sauce
Instead of tilapia, we cooked this recipe with swai fish. We used Bud Light as our beer choice. No deep frying. Our fish was fried with just enough oil for half of the fish submerged in oil. Cook for 3 to 5 minutes each side.