Moe and I celebrated our
39th Wedding Anniversary yesterday.
Not a fancy dinner, but one of his favourite meals.
Halibut fish and chips.
Light crispy batter with hand-cut fries.
Double fried.
I recently adjusted the recipe for the batter
so am sharing it again.
Tempura Style Beer Batter
I’m usually only cooking two to four pieces of fish so this is more than enough batter.
1/2 cup flour
1/2 cup cornstarch
1/2 teaspoon baking powder
salt
pepper
beer or soda water.
Mix dry ingredients.
Add enough beer to make a thin batter.
Dip fish in flour and then into the batter. Let the excess batter
drip off and then float the fish in 360°F oil. I use canola oil.
Dry Fish well.
Dip into batter letting excess drip off before carefully slipping into hot oil.
thibeaultstable.com 
Happy Anniversary! Your fish batter looks light as air! Going to try it soon. 🙂
Happy Anniversary Moe and Ann! I need to make this soon.
Happy Anniversary!
Thanks RipeVI.
Thanks Debbie.
Thanks Deb.