A classic in our home. This is an excellent way to cook your catch after ice fishing. Every crumb is gone every time. Enjoy.
Ingredients:
For the Fish:
– 1 lb fresh yellow perch fillets
– Salt and pepper to taste
– 1 cup all-purpose flour, divided
– Oil for frying
For the Beer Batter:
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup cold beer (pale ale or lager)
– Additional flour for dredging
Instructions:
1. Prepare the Fish:
– Rinse the yellow perch fillets under cold water and pat them dry with paper towels.
– Season the fillets with salt and pepper on both sides.
– Dredge each fillet in a small amount of flour to create a light coating.
2. Prepare the Beer Batter:
– In a mixing bowl, whisk together 1 cup of all-purpose flour, baking powder, salt, and black pepper.
– Gradually pour in the cold beer while whisking to create a smooth batter. The batter should be thick enough to coat the back of a spoon.
3. Heat the Oil:
– In a deep skillet or pot, heat enough oil for frying to around 350°F (175°C). Use a candy thermometer to monitor the temperature.
4. Coat the Fish:
– Dredge each flour-coated perch fillet in additional flour, shaking off any excess.
– Dip the floured fillets into the prepared beer batter, ensuring they are coated evenly.
5. Fry the Fish:
– Carefully place the battered fish into the hot oil, a few pieces at a time. Avoid overcrowding the pan; cook in batches if necessary.
– Fry the fish for about 3 to 4 minutes on each side, or until they are golden brown and crispy. The cooking time may vary based on the thickness of the fillets.
6. Drain and Serve:
– Once cooked, use a slotted spoon to carefully remove the fried fish from the oil and place them on a plate lined with paper towels to drain excess oil.
7. Serving:
– Serve the beer-battered yellow perch immediately while they are still hot and crispy.
– Accompany the fried fish with your choice of tartar sauce, lemon wedges, coleslaw, or French fries for a classic fish and chips experience.
Notes:
– The choice of beer can influence the flavor of the batter. Choose a beer with a flavor profile you enjoy. Lighter beers like lagers and pale ales work well.
– The key to crispy fish is making sure the oil is at the right temperature (around 350°F or 175°C). If the oil is too hot, the batter can brown quickly while the inside remains undercooked. If the oil is not hot enough, the fish can become greasy.
– Be cautious when working with hot oil. Use a slotted spoon and handle the fish carefully to avoid splatters and burns.