Beer Tempura & Panko Battered Fish

I had it thick as pancake batter and I let it drip for 15-20 seconds or so but it was just kinda sagging off the bottom of the fish not dripping.

I finally got a chance to try Sean's tip to add coconut flakes to the panko crumbs.  Last night, I used it to batter up some ling cod nuggets, whole mushrooms, zucchini strips, and onion rings and.... it was all very delicious!!!

I did some prawns with temp/panko last night along with striper, no coconut in the cupboards but it was still damn tasty!

I just made some chicken nuggets with this and they rocked. Next up I am going to fry a twinkie in it!

Did this recipe again with a mendo striper.

I think the biggest thing is the temp of the oil.  I have a tiny counter top fryer in my kitchen so I just fryed 4-5 pieces of fish (small) at a time and kept the temp up.

Panko was crispy and fish light and not oily!!!  I also made sure that the batter was not too thick.

Outstanding.

MolBasser

Did the Whole Panko/Beer Batter thing and it was GREAT!!!!!!  I did a Medley of Rock Fish, Freshly caught Steelhead as of (01-15-07 @3:30PM) still twitchin... and a bunch of Jumbo Prawns...... OH yeah and the better part of a bottle of KJ  Cab.....

I'm bumping this thread to the top by popular demand.

Just a little hint for less retention of oil in fried foods. If you keep your batter very cold you can get  the retention down to 2 tbspn per 2 cups of oil.We use a large mixxing bowl full of ice water and set the smaller bowl of batter in the water. You will find that not only your fish will be crispier and lighter but no detectable oil at all.


Sherm

Just a little hint for less retention of oil in fried foods. If you keep your batter very cold you can get  the retention down to 2 tbspn per 2 cups of oil.We use a large mixxing bowl full of ice water and set the smaller bowl of batter in the water. You will find that not only your fish will be crispier and lighter but no detectable oil at all.


Sherm

I agree.  I use ice cold beer when available.

  We finally tried this the other night on a bunch of Petrale sole - crunchiest coating we've found, and may displace Matzoh meal as our favorite fish coating. The only problem was that the seasonings all sort of disappeared - couldn't taste the dill or garlic at all. That might not be the case with shrimp served with tartar sauce, but with fish and the sweet red chili sauce, the crunchiness pretty well overpowered the seasonings. Will definitely try this, probably sans dill, for onion rings ASAP. Overall, it was far more than worth sacrificing a bottle of Pilsner Urquell. This recipe gets a dozen thumbs up from this family.

Bump for the best fried fish recipe ever.

 

just made this tonight - halibut and the coconut flakes....oh man.  Not a piece left in the house.  My daughter kept saying, "mo mo panko fish"

Can't wait till I get some fresh fish to try this recipe.

Made this with rockfish fillets. Definitely a good recipe - not for someone looking for a thin, dainty crust, but if you are ready for a FISH FRY, this is awsome.

A couple of things I'd recommend:

1. Keeps the tempura batter cold. I made it in a steel mixing bowl, sitting in a larger glass bowl which contained ice water. My mother-in-law (Japanese) puts a single cube of ice in the batter directly - not too much to make the batter watery when it melts, but enough to keep it cold. A cold batter prevents a lot of extra oil absorption.

2. (This is for Darius) - a great way to eat this is with Kewpie Mayonaise (squeeze bottle mayo found in most Asian supermarkets) and a splash of soy sauce. Don't mix them all up but let the soy sauce sit on top of the mayo, and dip the fish into both. Sublime!

Kook

ChuckE that rocked...did'nt have the dill but mixed in some Jonneys seasoning and used some dark micro beer...ummmmmmmmmmmmmmm