This is Alton Browns recipe that I used. I didn’t change it at all and it turned out perfect. I did cut the recipe in half since I was only making a small amount of fish…so you get half a beer to drink while frying!
Mix the batter and refrigerate for at least 15 minutes. Dredge your fish in the cornstarch and then dip in the batter. Fry in hot oil until golden brown. A brown paper bag works great for soaking up the grease. Serve with your favorite tartar sauce.
For the batter:
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- Dash Old Bay Seasoning
- 1 bottle of beer, cold
- 1 1/2 pounds firm-fleshed whitefish (tilapia, pollock, cod), cut in strips or desired shape
- Cornstarch, for dredging
I’m guessing this batter would probably work great with shrimp. I will have to try that next!