BEER BATTER FISH

By RoketJSquerl

Ingredients

• 1 to 1.5 lbs cod (or other firm white fish)
• 12-16 oz cold dark brown ale (or 12 oz canned light pale lager, such as Coors Light, for a lighter, more buttery-tasting fish)
• 2 cups all purpose flour
• 1 tbsp baking powder
• 1 tsp kosher salt
• 1/4 tsp cayenne pepper
• A dash of Old Bay Seasoning
• Vegetable oil, for frying (or use safflower, etc)
• Cornstarch (for dredging the fish)

Details

Servings 16
Preparation time 15mins
Cooking time 45mins
Adapted from catzinthekitchen.com

Preparation

Step 1

Cut fish into long chunks of roughly 1 oz each.

Mix all dry ingredients except cornstarch. Whisk in beer until smooth. Refrigerate for 15 min to an hour.

Heat oil to 350 degrees.

Heat oven to 200 degrees. Place a cooling rack on a baking sheet and place in oven.

Dredge pieces of fish in cornstarch, then dip in batter, coating completely. Using tongs, carefully place fish in oil.

When batter has just set, if using a deep fryer, carefully use tongs to check to make sure fish is floating free of the basket. If using a dutch oven, flip fish over when batter has set.

Fry about two minutes, or until batter is golden brown. It may be necessary to test one or two pieces to get a feel for the amount of time needed to cook the fish correctly.

Serve with sliced lemon, malt vinegar, tartar sauce, or any other desired sides.