Perfect Batter For Fish

Total Time: 53 mins Preparation Time: 45 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 1 1/2 lbs fresh halibut or 1 1/2 lbs sole
• 3 teaspoons lemon juice
• 1 cup cold water
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup luke water
• 1 1/2 teaspoons active dry yeast
• 3/4 cup all-purpose flour or 3/4 cup potato flour
• 1/4 teaspoon salt
• 1 teaspoon olive oil or 1 teaspoon canola oil
• 3/4 cup beer, of your choice
• 1 large egg
• 1 pinch granulated sugar

Recipe

• 1 to prepare fish:.
• 2 in a bowl, mix together lemon juice and cold water.
• 3 remove skin from fish and discard.
• 4 cut fish into desired size.
• 5 place fish in lemon/water and wash well.
• 6 remove from water and season with salt and pepper.
• 7 place in refrigerator to chill while preparing batter.
• 8 to prepare batter:.
• 9 in a small bowl, add luke warm water and sprinkle yeast over.
• 10 cover and let stand for 10 to 15 minutes until dissolved and frothy.
• 11 in a medium size mixing bowl, mix together flour, salt and sugar.
• 12 make a well in the center.
• 13 add dissolved yeast, oil and 2/3's of the beer.
• 14 stir with a wooden spoon to combine.
• 15 now stir in the remainder of beer and mix well.
• 16 let batter stand, coverred, in a warm place for 30 to 35 minutes until it has thickened and becomes frothy.
• 17 prepare deep fryer using a vegetable oil; heat to 375 degrees f.
• 18 in a small bowl, whip egg until soft peaks form.
• 19 fold egg into refrigerated batter.
• 20 in a bowl, mix together 1/2 cup flour, 1/4 teaspoon salt and 1/4 teaspoon of pepper.
• 21 dry fish on paper towelling.
• 22 coat fish in seasoned flour patting the fish so that it is evenly coated.
• 23 shake off any excess flour.
• 24 using a fork, dip coated fish in batter and let excess batter drip off.
• 25 carefully lower one or two pieces of fish into hot oil and deep fry for about 2 minutes until crisp and golden brown; turning fish once. continue cooking the remaining fish pieces.
• 26 serve with a tartar sauce.