Best crispy beer batter I've found for Baja-style fish tacos or fish and chips
Source: America's Test Kitchen
Whisk batter together to break up the lumps and add the remainder of the beer by the tablespoon until the batter drips off the whisk in a steady stream (a bit thinner than pancake batter).
Heat about 2/3" of oil (canola or vegetable) to ~375 degrees (if you wet your hand slightly and shake it over the oil it should hiss and crackle). Dip your fish first into the dry flour mixture and then into the batter, shaking off the excess. Finally, dip back into the dry mixture and fry on both sides. Golden brown means done. Serve with special sauce (mayo, Tapatio, and lime juice) and Cotija (crumbly Mexican cheese).
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Serving Size: 1 Serving (128g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 263 | ||
Calories from Fat: 7 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0.5mg | 0 % | |
Sodium 18.3mg | 1 % | |
Potassium 101.8mg | 3 % | |
Total Carbohydrate 52.9g | 16 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 51.2g | ||
Protein 6.5g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 263
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