These Beer Batter Fried Fish Fingers with Apple Mustard Cream are crispy and golden. Serve them with this delicious homemade chunky apple mustard cream. It is the perfect blend of sweet and spicy. Consequently, this dish is a lovely and flavorful summer dinner option.
A few ingredients take this batter to the next level. Add fresh chopped herbs to the beer batter which amps up the flavor. I prefer a Helles beer variety. A light herb beer can be substituted as well.
Tips for Selecting Fish for Frying:
Selecting the right fish for frying can make a big difference in the taste and texture of your dish. So here are some tips to help you choose the best fish for frying:
Firm, White Fish: Opt for firm, white fish like cod, haddock, catfish, or tilapia. These fish hold up well during frying and have a mild flavor that pairs nicely with various seasonings and coatings.
Freshness is Key: Always choose the freshest fish possible. Fresh fish should have a mild scent (not fishy), bright, clear eyes, and firm, shiny flesh. If buying fillets, they should be moist and translucent without discoloration or dryness.
Even Thickness: Select fillets of even thickness to ensure they cook evenly. This helps prevent parts of the fish from overcooking while others are undercooked.
Moisture Content: Pat the fish dry with paper towels before frying. Excess moisture can cause the fish to steam rather than fry, resulting in a soggy crust.
Size Matters: Choose fish pieces that are appropriately sized for your frying pan or deep fryer. Because smaller pieces cook more quickly and evenly, this reduces the risk of overcooking.
Flavor Compatibility: Consider the flavor profile of the fish and how it will pair with your chosen batter or coating. For example, mild fish work well with different seasonings, while more strongly flavored fish might need a simpler preparation.
Sustainable Choices: Whenever possible, choose sustainably sourced fish to support responsible fishing practices and protect marine ecosystems.
By keeping these tips in mind, you’ll be well on your way to frying up some delicious fish!
Beer Batter Fried Fish Fingers with Apple Mustard Cream
Ingredients
For the apple mustard cream:
- 1 sweet apple like Braeburn or Gala varieties
- 1 tablespoon sweet and spicy mustard
- 1 teaspoon honey*
- 1 cup sour cream
- salt and freshly ground pepper to taste
- Fresh dill for garnish
For the Fish Fillets:
- 2 large eggs
- 1 cup all-purpose flour
- 1/4 teaspoon sea salt
- 3/4 cup light beer pale lager
- 1 tablespoon of chopped fresh chives
- 1 tablespoon chopped fresh parsley
- 1 teaspoon fresh chopped dill plus a few sprigs for garnish
- Canola oil for frying. The oil should level out at 1/4 inch above the bottom of the pan.
- 4 (1-1+1/2 pounds) boneless, skinless fish fillets of moderately firm texture such as cod or perch.
- Extra flour for dredging.
- Sea salt and freshly ground pepper
Instructions
Make the Apple Mustard Cream:
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Peel and core the apple. Chop the apple flesh into small pieces.
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Whisk together the sour cream and mustard.
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Season the cream with salt and freshly ground pepper to taste.
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Mix in the apple pieces. Garnish with dill. Set aside.
Make the Beer Battered Fish Strips:
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Separate the eggs. Lightly beat the egg yolks.
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Whisk together the flour and 1/4 teaspoon sea salt.
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Stir in the egg yolks.
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Mix in the beer to the batter a little at a time.
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Add the chives, parsley, and dill.
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Whip the egg whites until foamy, Add a pinch of salt. Keep whipping until stiff peaks form.
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Fold the egg whites into the batter.
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Rinse the fish fillets and pat dry.
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Cut each fillet into thin strips about 1/2 inch wide each.
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Season the fish fillet strips with sea salt and freshly ground pepper.
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Place a layer of paper towels next to the stove.
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Place a small plate next to the stove sprinkled with a generous layer of flour.
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Heat the canola oil in a large frying pan.
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Dredge the fish fillet strips in flour, then coat them with the beer batter. Add to the hot oil.
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Fry for 5-8 minutes. Make sure to turn the strips so both sides are cooked evenly.
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When the turn crispy and golden, transfer to the paper towels.
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Let drain. Gently pat off the excess oil..
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Arrange on a platter. Serve with the apple mustard cream.
Recipe Notes
*If you only have regular or spicy mustard, whisk in one teaspoon of honey to the sour cream, apple mixture.
Like these Beer Batter Fried Fish Fingers with Apple Mustard Cream? Also, check out some of these other delicious recipes:
MUNICH BEER CREAM
HOMEMADE STRAWBERRY BALSAMIC MUSTARD
