Beer-Battered Fish and Onion Rings Recipe

The secret to getting light, crunchy fish and onion rings? Beer batter!

Beer batter fries into light, crisp treats if you do it right! Remember to season your flour generously and to practice general deep-frying safety precautions. Cold beer works best for making deep-fry batter, so fry your fish and onion rings right away! 

Beer-Battered Fish and Onion Rings Recipe

Aileen Anastacio
The secret to getting light, crunchy fish and onion rings? Beer batter!
Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 50 minutes
Course Appetizers, Snacks/Merienda
Cuisine Others
Servings 2 to 3

Ingredients
  

Beer-Battered Fish and Onion Rings Ingredients

  • vegetable oil to deep-fry
  • 1/3 Cup cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon Salt salted pasta water
  • 1/2 teaspoon Cayenne pepper
  • 1/2 teaspoon paprika
  • 1/8 teaspoon black pepper
  • 1 Cup beer chilled until very cold
  • 2 large white onion sliced into 1/3-inch-thick rings
  • 300 Grams white fish (use fillets), sliced into 3 to 4 portions, patted dry with paper towels
  • 2 teaspoons barbecue powder
  • 2 teaspoons chicken powder
  • 1/2 teaspoon Cayenne pepper
  • 1/2 teaspoon sugar
  • 1/4 teaspoon paprika
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Pepper

Instructions
 

  • Heat oil in a large heavy-bottomed pot until it reads 350 to 375°F on a deep-fry thermometer. (Don’t have a thermometer? Test the oil by dipping the end of a wooden spoon in it; if bubbles rapidly form around the tip, then the oil is hot and ready.)
  • Meanwhile, make the beer batter: Mix together dry ingredients in a bowl. Transfer 1 cup of mixture to a medium bowl. Add beer. Stir slowly until just combined. (Adjust consistency of the batter by adding more of the flour mixture to make it thicker.)
  • When the oil is ready, dip onion rings in batter. Fry in batches until golden and crisp, about 2 to 3 minutes. Remove using a slotted spoon. Drain on a wire rack, not on paper towels, to keep rings crisp.
  • Dip fish in batter and fry in batches until golden and crisp, about 4 to 5 minutes. Drain on a wire rack.
  • Make the spice mix: Combine all ingredients in a small bowl.
  • Transfer onion rings to a large bowl and sprinkle with the spice mix, a pinch at a time. Toss to coat evenly.
  • Sprinkle spice mix on both sides of fish fillets. Serve onion rings and fish fingers immediately.
Keyword onion rings, fried fish
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