When you want a light yet flaky-crispy crust on your fried fare, beer batter is the way to go.
Beer-Battered Fried Grouper
Makes 4 to 6 servings
- Vegetable oil, for frying
- ¾ cup rice flour
- ¼ cup cornstarch
- ½ teaspoon kosher salt, plus more for sprinkling
- 1 cup cold lager beer
- 1 large egg yolk
- 6 (4- to 6-ounce) skinless grouper fillets, cut into about 4×3-inch pieces
- Tartar sauce, cocktail sauce, and lemon wedges, to serve
- In a large, deep cast-iron skillet, Dutch oven, or fish fryer, pour oil to fill halfway, and heat over medium-high heat until a deep-fry thermometer registers 350°.
- In a medium bowl, whisk together rice flour, cornstarch, and salt. In a small bowl, gently whisk together beer and egg yolk. Whisk beer mixture into rice flour mixture until batter is smooth and the consistency of melted ice cream.
- Working quickly and with a few pieces of fish at a time, dip fish into batter to fully coat; gently shake off excess. Carefully add fish to hot oil; fry, turning fish once, until golden brown, 4 to 5 minutes. Using a slotted spoon or spider, carefully remove fish, and let drain on a wire rack. Sprinkle with salt, if desired. Serve with tartar sauce, cocktail sauce, and lemon.
KITCHEN TIP: Any firm white fish you like can be used. When pouring beer for this recipe, let the bubbles subside so you get an accurate measurement.