Pat the fish fillets dry with paper towels to remove any excess moisture. Lightly dust each fillet with flour to ensure the batter adheres better during frying.
Make the Batter:
In a mixing bowl, whisk together the flour, beer, baking powder, garlic powder, paprika, salt, and pepper until smooth and free of lumps. Let the batter rest for 10-15 minutes.
Heat the Oil:
In a deep skillet or fryer, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C). This ensures the fish cooks quickly and evenly, getting that perfect crispy texture.
Fry the Fish:
Dip each prepared fish fillet into the batter, allowing any excess to drip off, and carefully lower them into the hot oil. Avoid overcrowding the pan to ensure each fillet cooks properly. Fry the fish for 2-4 minutes on each side, or until they are golden brown and crispy.
Drain and Serve:
Use a slotted spoon to remove the fillets from the oil and transfer them to a paper towel-lined plate to drain any excess oil. Serve immediately with lemon wedges and tartar sauce for dipping.
Serving and Storage Tips:
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