Ingredients
The following ingredients have 4 Servings
- Vegetable Oil (for frying)
- White Fish (such as Cod, Pollock, Haddock or Perch) Filets, cut into serving-sized pieces
- 3/4 cup Corn Flour
- 2 tablespoons Cornstarch
- 1/4 teaspoon Baking Soda
- 1/4 teaspoon Baking Powder
- 1/4 teaspoon Onion Powder
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Paprika
- 1/4 teaspoon Sugar
- 1/2 teaspoon Salt (or more, to taste)
- 3/4 cup Beer (preferably Dark, and NEVER Lite), Sparkling Water, Club Soda or Water
- 1 cup Cornstarch (for dredging)
- Malt Vinegar (for serving)
Instruction
- Sift dry ingredients, corn flour, 2 tablespoons cornstarch, baking soda, baking powder, onion powder, garlic powder, paprika, into a bowl.
- Add sugar and salt. Mix well.
- Slowly add beer, sparkling water, club soda or water and mix well to make a batter. Set aside.
- Add 1 cup cornstarch into a second bowl. Set aside.
- Fill a pan or skillet with about 1 inch of oil.
- Heat to medium high heat on the stove.
- When oil is hot, place piece of fish into cornstarch. Flip and roll around, pressing slightly, to coat fully and evenly.
- Immediately dip in batter. Cover completely.
- Move fish over oil and allow excess batter to dip into oil to create the "krums" as you very carefully lower fish into oil.
- Repeat with 1 or 2 more pieces of fish. Do not crowd the pan.
- Fry krums and fish to a nice golden brown. Krums will finish first, the fish should take about 5 minutes.
- With a spider strainer, remove the krums as finish and then the fish to a paper towel-covered plate or wire rack to drain.
- Repeat until all fish filets are cooked.
- If you like, drizzle the remaining batter into the hot oil to make more krums.
- Serve with Malt Vinegar.
