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I adapted this recipe from the Cooking with Beer recipe card set I received from my Mom for Christmas 2019 while I was in the US. My first time making a fish batter in this manner, and it is very good. I also doubled the recipe and used 2 lb of fillets. My family absolutely loved this fish when I made it yesterday, zero leftovers! And I have already been asked to make this again soon. I see this as being a regular item now on the menu. I do use a deep fryer for this, although you can deep fry in a deep pan checking the temp with a thermometer.
1-2 hours before you plan to cook, add the flour, flat beer, and 2 teaspoons of oil to a small bowl. Mix together, then cover and place in the fridge for 1-2 hours.
For the fish, I used pangasius (shark catfish), it is low cost, always available, and is excellent fish. In the states, you may know this as swai. I cut the fillets in half for easier handling.
When you are ready to cook, makes sure your deep fryer has sufficient oil, and heat to 185 C (365 F).
Remove the batter from the fridge and stir in the egg yolk.
In a mixing bowl, add the egg white, using an electric mixer on medium high speed, beat until soft peaks form.
Stir the egg white into the batter.
Leave the basket in the oil, dip a fish fillet in the batter to coat both sides well, carefully place in the hot oil. If using fillets cut in half, batter and add another piece to the oil. When it is golden brown it will rise to the top, then lift out with the basket and use tongs to place on paper towels to drain. If you place the fillets in the basket when it is out of the oil, chances are the batter on the bottom cooks right onto the basket, then you have to scrape that off to get the fillet out of the basket and will lose a lot of golden brown batter.
Continue deep frying in batches, allowing the deep fry to get back to temp before the next batch.
Serve with lemon wedges if desired and sides of your choice.
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The passage contains seventy-nine "n"s.
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