So we needed a good fried fish recipe. I like this one because I like beer batter and when you combine the flour with the yeast in the beer, it crisps up really nicely without a ton of effort.
This batter would be great on other types of fish too - my guess is that perch or bluegill would be fantastic with this... then again those are my favorite! ;)
Let's gather our ingredients:
• Pike or other fish - Pike does not give a lot of meat per fish as they have Y shaped bones that get in the way. If I had to guess, we yielded about 2-3 lbs of fish, cut into strips and chunks. We used 6 pike total - 4 from this weekend, 2 from the last, but your yield may vary. Luckily, it doesn't have to be perfect as you're just making a batter for the pike - you can always make more or throw out too much.
• 16 fl oz. of beer. I used one can of Coors Light.
• 2-3 eggs. I used three large eggs.
• Up to 2 cups of flour. I believe mine is all purpose.
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 teaspoon cayenne pepper
• 1-2 tablespoons of salt. I used about a tablespoon or less and it could have used a bit more.
• Dash of oregano
You'll also want:
• Oil for frying. We used vegetable oil.
• A deep fryer, ours is a 12 cup.
• Mixing bowls, plates, a butt-ton of soap to rinse off those fishy hands ;)
I didn't take a ton of pictures of the process, as there is not much to the process! :)
First step is of course, filet and skin your fish. Or have the mister's do it. ;) Make them into 4"-5" strips, chunks, whatever.
In a mixing bowl, mix the pepper, salt, garlic powder, cayenne pepper, and oregano. Crack open and mix in your eggs, and beat with a whisk until frothy. As you batter the fish, you'll want to give it a stir every once in a while as the spices will try to settle, and the more air, the loftier your batter is.
Put the battered pieces on a plate as you go, and then when your oil is hot, drop them in! We cooked about 10-12 pieces at a time at 350 for 5-7 minutes. When 5-7 minutes is up, dump your basket on a paper-toweled plate and let cool for a minute or two. Times may vary!