Beer-Battered Fish

By akakeno

Ingredients

• 8 cups Vegetable Oil
• 1 cup all-purpose flour
• coarse salt
• 1/2 teaspoon baking powder
• 1 cup pale lager
• 1 1/2 lbs. bonless, skinless cod or other firm white-fish, cut into 1-by-3 in. pieces
• lemon wedges, for serving
• Tarter Sauce

Details

Servings 4

Preparation

Step 1

1. In wide 6-qt. pot fitted with a deep-fat thermometer, heat oil to 350F over med-high heat. Meanwhile, in a med. bowl, whisk together flour, 1 1/2 tsps. salt and baking powder. Slowly add beer and whisk batter until smooth. Line baking sheet with paper towels and place near stove.

2. Pat fish dry with paper towels and season lightly with salt. In two batches, dip fish into batter and place in oil. Fry fish, turning occasionally, until deep golden brown and crisp, about 7 minutes per batch.

3. With slotted spoon or mesh strainer, transfer fish to prepared sheet to drain. Serve with lemon and tarter sauce.