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):
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