Beer-Battered Fish

Beer-Battered Fish
Beer-Battered Fish

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For the Batter

  • 1

    cup all-purpose flour

  • 1

    cup cornstarch

  • one

    12-ounce can beer (ale, larger)

  • 1

    large egg

  • 1

    teaspoon kosher salt

  • .

  • For the Fish

  • 6

    cups peanut or canola oil

  • 1 1/2

    pounds skinless fillets (cod, flounder, fluke, or haddock), cut into four pieces, less than 3/4-inch thick

  • salt and pepper

  • malt vinegar, or lemon

Directions

For the Batter: Whisk together flour, cornstarch, beer, egg, and salt in a medium-sized bowl. Make sure there are no lumps. Cover bowl and place in fridge for at least 20 minutes, and up to 3 hours. For the Fish: Pour oil into a large dutch oven. Turn heat to medium and bring to a temperature of 375°F. Dry fish fillets with paper towels. Season both sides with salt and pepper. Drop each piece into the bowl of batter. When oil is at 375°F., remove one piece of fish out with a pair of tongs, letting the excess batter drip back into the bowl. Then lower it into the oil, holding on to it for a few seconds to keep it from sticking to the bottom. Repeat process with other fillets. Adjust heat to medium-high to keep temperature at about 350°F. Cook until fillets are golden brown, about five minutes. Drain fish fillets on a baking sheet covered with paper towels. Serve with cole slaw, malt vinegar, lemon, or whatever you like best.

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