Can I substitute cod with another type of fish?

Yes, you can use haddock, pollock, or any firm white fish that holds up well to frying.

Why must the beer be cold?

Cold beer helps create a light and crispy batter by ensuring the ingredients react properly during frying.

Is it possible to bake the fish instead of deep frying?

Baking is an option for a healthier alternative, but it will not yield the same crispy texture as deep frying.

How can I be sure the oil is at the right temperature?

Use a thermometer to confirm that the oil reaches 375°F (190°C) before frying the fish.

Can the batter be prepared ahead of time?

It’s best to mix the batter just before frying to maintain its cold temperature and optimal texture.

Peixe clássico de cerveja

Name: Classic Beer Battered Fish
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: British
Ingredients: 1 lb cod fillets, cut into 4 portions; 1 cup all-purpose flour, plus extra for dusting; 1 cup cold lager beer; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 teaspoon black pepper; Vegetable oil, for deep frying; Lemon wedges, for serving; Optional: 1/2 teaspoon paprika or Old Bay seasoning

Classic Beer Battered Fish

Rated 5.0 stars by 1 users

Cuisine

British

Servings

Prep Time

15 minutes

Cook Time

20 minutes

Calories

320

Beer battered fish is a timeless dish that marries traditional culinary techniques with the bold flavors of fresh ingredients. At its heart lies a delicate balance between a light, crisp beer batter and tender, flaky cod.

The secret to achieving that perfect crunch is in the batter: a mixture of all-purpose flour, a touch of baking powder, and a generous splash of ice-cold lager. When combined, these simple ingredients create a coating that fries up into a beautiful, golden crust, enveloping the fish in an irresistible crispness that contrasts wonderfully with its moist interior.

This dish has long been celebrated in coastal kitchens and pub menus across the world, cherished for its simplicity and hearty flavor. Every bite takes you on a nostalgic journey, evoking memories of seaside escapades and casual gatherings with family and friends.

Served hot and fresh, the beer battered fish pairs excellently with crispy fries, tangy tartar sauce, and a wedge of zesty lemon that enhances its natural flavors.

Whether you’re preparing a quick weeknight dinner or impressing guests at a festive meal, this dish offers a satisfying culinary experience. Its versatility means you can experiment with seasonings like paprika or Old Bay to tailor the taste to your liking.

With each crunchy, flavor-packed mouthful, you’ll understand why beer battered fish has become a beloved classic, a dish that effortlessly combines comfort and sophistication.

Ingredients

1 lb cod fillets, cut into 4 portions
1 cup all-purpose flour, plus extra for dusting
1 cup cold lager beer
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon black pepper
Vegetable oil, for deep frying
Lemon wedges, for serving
Optional: 1/2 teaspoon paprika or Old Bay seasoning

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Directions

Optional: 1/2 teaspoon paprika or Old Bay seasoning
Dust each piece with a light coating of extra flour to help the batter adhere.
In a bowl, whisk together 1 cup flour, baking powder, salt, and pepper. Gradually add the cold beer while stirring until the batter is smooth and lump-free.
Heat vegetable oil in a deep fryer or a large, heavy-bottomed pot to 375°F (190°C).
Dip the fish pieces into the batter, ensuring they are thoroughly coated, then carefully lower them into the hot oil.
Fry in small batches for about 4-5 minutes per side, or until the batter is a golden, crispy perfection.
Remove the fish with a slotted spoon and let it drain on paper towels.
Serve immediately with lemon wedges and your favorite tartar sauce.

Nutrition

Serving Size: 1
per serving: Calories; 320

Amount/Serving % Daily Value

Fat: 18 grams; 23%
Saturated Fat: 4 grams; 20%
Cholesterol: 65 milligrams; 22%
Sodium: 520 milligrams; 23%
Carbs: 30 grams; 10%
Protein: 24 grams
Sugar: 1 grams
Fiber: 2 grams; 8%

10 dicas para fazer peixes clássicos de cerveja batidos

Use cerveja gelada para obter uma massa leve e arejada.
Seque bem o peixe para garantir um acabamento crocante.
Polvilhe levemente o peixe com farinha extra antes de mergulhar na massa.
Misture a massa suavemente para evitar sobrecarregá -la e perder seu fluffiness.
Mantenha uma temperatura constante do óleo a 375 ° F (190 ° C) para cozinhar uniformes.
Frite o peixe em pequenos lotes para impedir que o óleo se refresque.
Evite a superlotação da fritadeira, o que pode levar a massa encharcada.
Escorra o peixe frito em toalhas de papel para remover o excesso de óleo.
Experimente uma pitada de páprica ou tempero antigo da baía para obter um sabor adicional.
Sirva o peixe imediatamente após fritar para preservar sua crise.

Sirva com sugestões:

Para uma experiência gastronômica completa, sirva seu peixe batido de cerveja com um lado generoso de batatas fritas crocantes (ou batatas fritas) e uma salada de jardim fresca.
Aprimore a refeição com uma dose de molho tártaro picante, um aperto de limão e uma garoa leve de vinagre de malte.
Para um toque autêntico, considere combiná -lo com uma cerveja gelada de cerveja ou um vinho branco nítido.

Perguntas frequentes

P: Posso substituir o bacalhau por outro tipo de peixe?
UM: Sim, você pode usar o Haddock, Pollock ou qualquer peixe branco firme que se mantém bem para fritar.

P: Por que a cerveja deve estar com frio?
UM: A cerveja gelada ajuda a criar uma massa leve e crocante, garantindo que os ingredientes reagam corretamente durante a fritura.

P: É possível assar o peixe em vez de fritar?
UM: O cozimento é uma opção para uma alternativa mais saudável, mas não produzirá a mesma textura crocante que a fritura profunda.

P: Como posso ter certeza de que o óleo está na temperatura certa?
UM: Use um termômetro para confirmar que o óleo atinge 375 ° F (190 ° C) antes de fritar o peixe.

P: A massa pode ser preparada com antecedência?
UM: É melhor misturar a massa antes de fritar para manter sua temperatura fria e textura ideal.

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Peixe clássico de cerveja

Classic Beer Battered Fish

Category

Cuisine

Servings

Prep Time

Cook Time

Calories

Ingredients

Directions

Nutrition

Nutrition

10 dicas para fazer peixes clássicos de cerveja batidos

Sirva com sugestões:

Perguntas frequentes

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Classic Beer Battered Fish

Category

Cuisine

Servings

Prep Time

Cook Time

Calories

Ingredients

Directions

Nutrition

Nutrition

10 dicas para fazer peixes clássicos de cerveja batidos

Sirva com sugestões:

Perguntas frequentes

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