A golden, lightly seasoned, crispy coating over firm white fish is simply irresistible! It’s quick to prepare, and no deep fryer is required for absolutely perfect, pub-style fish.
- 1½ cups (375 mL) whole barley flour
- 1 Tbsp (15 mL) no salt herb seasoning blend (such as No Salt Mrs. Dash)
- 2 tsp (10 mL) baking powder
- 1 tsp (5 mL) salt
- ½ tsp (2 mL) ground pepper
- 1 bottle (341 mL) pale ale barley malt beer
- 2 lbs (1 kg) thawed or fresh, firm white fish fillets (cod, halibut, snapper)
- ½ cup (125 mL) whole barley flour, to coat fish fillets
- Canola oil, for frying
In a medium-mixing bowl, blend barley flour, herb seasoning, baking powder, salt and pepper. Pour in beer and stir until well blended. Mixture will be a pancake batter consistency.
Cut fish fillets into serving size pieces and pat dry with paper towel.
In a heavy deep skillet over medium high, heat approximately 2 inches (10 cm) oil to 375°F (190°C) measuring with a candy thermometer.
Coat fillets lightly on both sides with flour. With a pair of tongs, or a fork, dip fish in batter to coat, and shake off excess batter. Place up to 3 pieces in hot oil, leaving enough room around each fillet to cook evenly. Cook on one side until golden, about 7 minutes. Turn carefully and continue cooking until deep golden brown and crispy, about 5 minutes, or until a thermometer inserted into the centre of the fillet reads 160°F (70°C).
Remove cooked fish to a paper towel-lined baking sheet and place in a warm oven until all fillets are cooked and ready to serve.
Makes 8 fillets.
Nutritional Information (per serving): Calories: 459; Protein: 13 g; Carbohydrate: 44 g; Fibre: 5 g; Sugars: 5 g; Fat: 28 g; Saturated Fat: 3.5 g; Trans Fat: 0 g; Cholesterol: 36 mg; Sodium: 842 mg; Potassium: 312 mg