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There’s nothing super crazy about this recipe, but when you do it right, it’s absolutely perfect. Let the batter sit for 10 minutes before dredging the fish. This activates the batter and is what helps it puff up when it fries. Place your fish on paper towel lined plates or cooling rack.
It will help the fish not sit in excess oil making it automatically start to lose its crispness. Let us know how it went in the comment section below! This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. In a large bowl, whisk together flour, 1 teaspoon salt, and Old Bay, then whisk in beer and egg.