Batter and Breading Solutions
Drum Rock Fis-Chic creates a light, crisp beer batter that complements haddock, cod, or your favorite flaky white fish without overpowering it. Fried golden and served with the classics, it’s a New England favorite for good reason.
Ingredients
Preparation
Heat fryer oil to 350°F.
Check fish for pin bones and portion into 8-10 oz pieces.
Blot off any excess moisture with paper towels
In a mixing bowl, combine the ice-cold water and beer.
Add 2 cups of Drum Rock Fis-Chic and whisk just until combined. The batter should be cold, pourable, and have enough body to lightly coat the fish.
Place 1 cup Drum Rock Fis-Chic in a shallow pan for dry dusting.
Lightly dust each piece of fish in dry Fis-Chic and shake off excess.
Dip the fish into the batter and allow excess batter to drip off.
Fry in batches for 4-6 minutes, depending on thickness, until golden brown and the fish is cooked through, opaque, and flakes easily.
Drain on a wire rack or absorbent paper and serve hot.
Suggested Finish: serve with fries, lemon wedges, tartar sauce, or malt vinegar for a classic fish-and-chips style plate.
• 4 haddock, cod, or other flaky white fish fillets, 8-10 oz each
• 3 cups Drum Rock Fis-Chic, divided
• 1 cup ice-cold water
• 1 cup cold light beer
• Oil for frying
• Lemon wedges, tartar sauce, fries, or malt vinegar, for serving