Fried Fish - eggs

Method

• Make beer batter Whisk eggs in a small bowl, then gradually whisk in the beer.
• In a separate bowl, whisk together flour and salt.
• Slowly whisk wet mixture into the dry ingredients, just until the batter is thick and creamy (it should have the consistency of pancake batter).
• For the crispest results, its better to have a few lumps remaining than to overmix.
• Cover and refrigerate for at least 20 minutes (and up to 2 hours) before using.
• Heat oil Preheat oven to 200F and line a baking sheet with a double layer of paper towels.
• Pour 3 inches of oil into a large pot (at least 6 quarts and preferably cast-iron) and heat to 375F on a deep-fry or candy thermometer over medium heat.
• (Using moderate heat will help reduce the risk of spiking, but it will take longer for the oil to reach the proper temperature than if starting out over high heat.)
• Coat Once the oil is ready, begin coating the fish.
• Working in batches (about 1 pieces each so as not to crowd the pot), use tongs to dip fish in the batter to completely coat each piece and allow the excess to drip back into the bowl.
• Fry As soon as it is coated, use tongs to carefully lower the fish into the hot oil and fry until the crust is deep golden brown, 5 to 7 minutes.
• Turn the pieces once or twice to ensure that the crust browns evenly.
• Monitor the temperature at all times; it should remain between 350 and 375F (add more room temperature oil if necessary to cool the oil quickly and adjust the heat).
• Use a spider or slotted spoon to remove fish and transfer to the lined baking sheet to drain.
• Keep warm in the oven while you fry the remaining fish.
• After each batch is removed, skim oil of any loose bits so they dont burn and stick to fish, and return the oil to the proper temperature before adding the next batch.
• Serve Once all the fish has been fried, serve immediately.
• For the crispest crust, do not overmix the batter.
• Allow batter to rest a bit before using to tame the floury taste.
• After dipping the pieces in the batter, allow the excess batter to drip off.
• Fry the pieces as soon as they are coated.
• Cook in batches to avoid crowding the pan.
• Most important, be sure to maintain the proper oil temperature at all times (by adjusting the heat level or adding more room temperature oil).
• Because the fish pieces are rather small in this recipe, the flesh should be moderately firm and succulent.
• Thin and delicate fillets will likely fall apart.
• Avoid fish that is too meaty, oily, or darker fleshed (such as tuna, salmon, or swordfish).