Super crispy batter and really easy to make!
2/3 cup Flour*
1/4 cup Flour*
1 teaspoon Cayenne pepper
1 teaspoon Baking powder
6 oz. Ginger beer
Oil for frying
Salt
Pepper
Cut your fish into pieces about 3/4 to 1 inch thick. This thickness works well with getting the fish and the batter done at the same time.
Dry your fish with a paper towel, Place the fish on a plate and sprinkle with a small amount of salt. Set aside or back into fridge for 10-15 minutes. Do not skip this step, it helps draw the moisture out of the fish.
Meanwhile, heat the oil in a large pan or deep fryer, you will want it to be 350-375 degrees, the oil temperature will drop when you add the fish, so keep this in mind if you are not using an electric deep fryer. You want a consistent 350 degree oil temperature.
Add 2/3 cup of the flour, the baking powder and Cayenne pepper to a bowl large enough for your fillets. Set aside.
Season the 1/4 cup of flour with salt and pepper put it in a pan for dredging
When your oil is ready, slowly add some of the ginger beer to your flour mixture and mix well, but gently. Add more ginger beer until the batter is thin but not too runny to stick to the fish. If the batter is too thick it will not cook properly. 6 oz is usually perfect for the gf flour blend I use (Bob's 1 to 1 baking flour)
Take the fish out of the fridge and dredge in seasoned flour.
Then dip your fish in the batter letting the excess drip off, but not leaving bare spots.
Put your fish in the hot oil, cook for about 5 minutes, flipping it over after a couple of minutes to help with even cooking.
This should cook to a medium golden in color and will be nice and crispy.
Remove the fish and rest onto a paper towel to blot off the excess oil.
Serve with lemon wedges and tartar sauce.
Looking forward to trying this
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