The Secret To Crispy Beer Batter Fried Fish & Tartar Sauce
Being From The Rock ( AKA Newfoundland) fish mostly cod is a big part of our culture and growing up there Cod Is King and is a big part of our diet being it Fish & Brews ( I will give you a recipe for that in the future :) or fish cakes. Fried fish was one of those dishes most Newfoundlanders ate out at a restaurant and we all have our fave place to get a feed of fish and chips and on a good Friday you could be waiting hours to get some. Now That I live away it's not that easy to get a solid fish and chips so I have to make my own. This beer batter fish is so crispy and crunchy that it will stay that way for hours ( Not that it will last that long). This only takes about 20 mins to make so make sure you give it a try and try it with my famous tartar sauce as well :)
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▬ Contents of this video ▬▬▬▬▬▬▬▬▬▬
0:00 - Intro
0:30 - My Famous Tartar Sauce
1:43 - Fish Batter
Recipe:
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How To: CRISPIEST Beer Batter At Home | My Ultimate Beer Battered Shrimp | Marion's Kitchen
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Gordon Ramsay Beer Batter Fish and Chips Recipe A Classic British Dish
Gordon Ramsay's Beer Batter Fish and Chips recipe. This dish epitomizes the traditional British culinary experience, with crispy, beer-battered cod fillets and perfectly golden chips. Follow this recipe to recreate the authentic taste and texture that has made this dish a beloved staple in British cuisine. Learn the tricks to achieving a light, airy batter for the fish and the secret to cooking chips that are crispy on the outside and fluffy on the inside.
Actual Recipe:
Directions:
00:00 Cod is favored for fish and chips, with the secret to crispiness residing in the beer batter recipe, which should rest overnight.
00:27 Season the fish before flouring to ensure the batter stays crispy and adheres properly.
00:56 When frying the battered fish, lay it gently into the oil, baste, and flip for an even golden crust.
02:05 Cook fries twice, starting at a lower temperature to blanch, then increase heat for final crisping.
03:12 Yukon Gold potatoes are favored for fries, and cooking twice is healthier than frozen fries.
03:27 Toss the fries with parsley, paprika, salt, and pepper for extra flavor after cooking.
03:38 Mushy peas are elevated with seasoning, shallots, garlic, and fresh mint.
04:52 Serve the dish with mushy peas and tartar sauce, garnishing with a wedge of lemon.
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Beer Battered Fried Shrimp Recipe With Old Bay
Beer battered fried shrimp with Old Bay is an absolutely delicious seafood recipe you can put together in your own home kitchen with amazing results! You won't believe how light and crispy they are! Join Eric from Simply Elegant Home Cooking as he demonstrates this delicious dish and breaks it down into simple steps that you can easily follow along with. Lately there has been a lot of buzz about air fryers, but to get perfect fried shrimp there is absolutely no comparison to deep frying. Also, be sure to check out Eric's recipe for lemon aioli which is the perfect dipping sauce to pair with these beer battered shrimp or any other fried seafood dish!
Eric's Lemon Aioli Recipe:
Ingredients:
-1 pound large (25 count) wild shrimp
-1 gallon peanut oil or other neutral flavored oil
-2 teaspoons Old Bay (or substitute with whatever you like)
-1 1/4 cup all purpose flour
-1/4 cup plain Japanese panko bread crumbs
1 1/4 cup (and slightly more if needed) lager beer (Eric prefers Yuengling)
Directions:
-Prep the shrimp by rinsing, and remove the shell except for the tail and adjacent segment. Cut down the perimeter of the shrimp and remove the vein
-Create the beer batter by mixing the flour, panko bread crumbs, Old Bay, and lager beer. You want to achieve a thick consistency like heavy cream. Batter should be thick enough to cling and adhere to the shrimp.
-Leave the beer batter out at room temperature for 20 minutes and during this time, preheat your peanut oil in a deep fryer or dutch oven to 350 degree f.
-Once oil temperature is reached, grip shrimp by the tail and dip into the beer batter to cover the entire shrimp minus the tail. Several shrimp at a time, slowly lower them into the hot oil. Fry about 6 to 8 shrimp at a time to avoid overcrowding, working in batches as needed.
-Fry the shrimp for 2 1/2 to 3 minutes or until golden brown and crispy. Do not go beyond 3 minutes as this will cause the shrimp to dry out and get tough.
-Remove shrimp from oil. If working in batches, place in a 200 degree f oven to keep warm while preparing the other batches.
-Serve with Eric's lemon aioli or other dipping sauce and enjoy!
How to Beer Batter Shrimp the easy way #beer
How to Beer Batter Shrimp the easy way
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Crispy Beer Batter Fish & Chips - Food Wishes
Learn how to make Crispy Beer Batter Fish! All beer batter fish recipes are crispy right out of the fryer, but after a few minutes, most turn soft, and soggy, but that’s not a problem here. By following a few simple steps, your last bite should be just about as crispy as your first. Potato chips sold separately. Visit for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this easy Crispy Beer Batter Fish & Chips recipe!
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