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Fish bits

Beer battered and panko coated fish bits

This what I often use for fish tacos, but sometimes just eat on their own. They're best fresh but freeze well too. They're of course best deep fried in olive oil, or any other oil for that matter, but can also be fried in an air fryer for a healthier option.

My usual setup

  1. Cut fish into strips (pinky finger size)
  2. Add salt and pepper
  3. Coat with self raising flour
  4. Dip in beer batter (self raising flour + any beer)
  5. Roll in panko (I do each piece individually)

At this point you can refrigerate them for later or cook straight away.

Fish bits ready to be fried or stored for later

Self raising flour = 1 cup normal flour + 1 tsp baking powder.

You can also add cayenne or cumin to the batter, but I like keeping it simple.

Deep fry is best, you can also shallow fry or air fry them.

IMPORTANT: Add a sprinkle of salt to each piece when you take them out and while they're still hot.

Strips ready for flour coating, batter, and panko

They go great in the freezer, just separate with some parchment paper.