What's the best way to make beer battered fish? Please include the following details!?

Question

Please include details on method of cooking, temperature, certain beer tips and battering details also!

I have the worst time keeping the batter to stick to my fish, any hints?

Answer 1

Beer Battered Fish (For Fish N'chips)
I LOVE fried fish.. always have. When dining out, nine times out of ten, I will order fish n'chips. It's getting to be very hard to find a restaurant that serves good fish n'chips anymore..So I just had to learn to make them myself.
2 lbs frozen cod, thawed (fresher tasting)
1 cup all-purpose flour, plus
1/2 cup all-purpose flour, to dredge
1 1/2 teaspoons salt
1 1/2 teaspoons paprika
2 (12 ounce) cans cold fresh beer
oil (for frying)
4-6 servings

1. sift together flour, salt, and paprika.
2. Stir in enough beer to make batter so it is barely thick enough to coat a spoon. Usually somewhere between one and two cans.
3. (It may look too thin, but you want it that way, if it's too thick, the batter will be chewey instead of light and crunchy) Set batter aside while you heat your deep-fryer or deep pan of oil to 375 degrees.
4. use a candy thermometer if you need to.
5. Peanut oil is best but any vegetable oil will do.
6. Cut the cod fillets diagnally into 2 inch wide strips, and remove any pin bones from fish.
7. Lightly coat fish in flour and shake off excess.
8. this will allow batter to stick to fish.
9. When oil is heated, dip fish in batter, let excess drip off, then fry fillets 2 or 3 at a time until golden brown.
10. Drain on paper towels.
11. Serve with fries and tartar sauce.

Answer 2

I like to get some veg oil nice and hot in a BIG pot- generally outside so we don't stink up the house. Bring it up to about 375-400 degrees- it's easiest if you have a hot plate burner to take outside. While the oil is heating, season the fish with salt and pepper, and dredge (coat) with flour. In another bowl, mix a few eggs and a half can of beer- you can use bud or pbr or whatever, whisk this up REALLY well. Season with salt and pepper, a little garlic and onion powder, or whatever you like on your fish. Old bay is a classic too. now, whisk in flour until you have a thick slurry of batter, and take this to your pot of hot oil with the flour coated fish. now, take each filet and dip into the batter, coating well and slowly slide it into the oil to cook, fry them until they're golden brown and delicious.

Answer 3

stale michilobe beer two or three eggs or egg whites flour and corn meal equal amounts salt pepper tarrogon or any other condiment you like. depending how much you need teaspoon of baking powder. deep fry hot as it well go 375 -400 degrees