Beer-battered fish and chips from Food Network Magazine, June 2017 (page 72)

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Notes about this recipe

  • Rinshin on December 30, 2022

    Nicely crisp crust from addition of rice flour to flour. Added Old Bay seasoning as well. Reminded me somewhat of Tempura found in the US with sturdier coating. Best to adjust the beer amount to get the right consistency. Used Pacific rock fish instead of cod. I like this method better than all flour.

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