In search of the perfectly crispy beer batter for fried fish? We’ve got you covered:
3 cups all-purpose flour , divided1 tablespoon kosher salt, divided, plus more for serving12 ounce sparkling water, plus more if needed1/2 teaspoon black pepper, plus more for servingStep 1 Make the malt vinegar aioli
Place egg yolks in a food processor; add vinegar, Dijon, salt, and garlic. Process until blended, about 90 seconds. With processor running, slowly add canola oil and olive oil, processing until mixture is the consistency of loose mayonnaise, about 2 minutes. Cover and chill 2 hours.Place 2 cups all-purpose flour in a large bowl. Stir in rice flour, cornstarch, baking soda, 2 teaspoons salt, and baking powder. Gently add beer and sparkling water, and stir until batter is smooth.
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