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Our beer batter

(per serving)

  • 1 cup of all purpose flour

  • 1 cup of tempura flour

  • 1 tablespoon of double acting baking powder

  • 1 cup (8 ounces) of beer

  • 1 1/2 cups of water

Mix all of the ingredients to the consistency of a batter, and let it rest for fifteen minutes before use. Heat the vegetable oil to 400° F in a large heavy skillet or Dutch Oven. (Use a thermometer).

Using a fork coat each piece of fish with flour, then dip into the batter until well coated. Remove from the batter and place carefully into the hot oil. Fry a few pieces at a time not crowding the pan, and let them cook until brown and crisp (about five minutes).

Remove with a slotted spoon and lay on paper towels to drain before placing on the serving platter. Keep the platter warm while you are fi nishing the rest of the frying. Serve hot with your favourite sauce such as Tartar, Aiole, or Chile Aiole.

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