A simple recipe for batter that delivers crispy fish requires mixing 1 cup of self-raising flour with 10 fluid ounces of cold lager and adding salt and pepper to taste. For a nonalcoholic version, try combining 1 cup of all-purpose flour with 1 teaspoon of baking soda and a cup of seltzer water before seasoning to taste.
The basic lager-based recipe works well for pub-style fish and chips dinners. Cooks should whisk in a little extra lager if the batter seems over thick to ensure crispness after frying. The batter should be just thick enough to coat the back of a spoon. This recipe assumes deep frying in oil preheated to 350 degrees Fahrenheit and typically requires cooking for eight to 10 minutes. Allowing the fish to sit in a tray lined with paper towels can help eliminate some of the extra grease remaining after the frying process.
The nonalcoholic version relies on seltzer water instead of the natural fermentation in the lager. It works well with more tender fish, such as tilapia, and requires canola oil heated to approximately 360 degrees Fahrenheit. The fish should cook for only approximately six minutes or until golden brown, and placing the finished fish on paper towels helps drain grease.