Crispy Beer Battered Fish Recipe

🧂 Ingredients

• 2 cups All-purpose flour
• 1 teaspoon Baking powder
• 12 oz Any light-colored beer

  (1 bottle)
• 1 teaspoon Salt
• 1 teaspoon Freshly cracked black pepper
• 1 teaspoon Garlic powder
• ½ teaspoon Cayenne pepper
• 1 cup All-purpose flour

  (this is for dredging)
• 1½ pounds Fresh cod fillets, cut into long strips (6 inches long)
• Canola or vegetable oil, for frying
• Lemon wedges and/or malt vinegar ((for drizzling on the fish))

  (for drizzling on the fish)

Instructions

• 1 In a large bowl whisk together the flour, baking powder, and beer until smooth
  thin batter forms. It should be thinner than a pancake batter but slightly
  thicker than a crepe batter. Loosely cover with plastic wrap and let stand at
  room temperature for at least 30 minutes.
• 2 Cut the cod fillets into (6-inch) strips. Pat the fish with a paper towel to
  make sure it is completely dry.
• 3 Mix together in a small bowl, the salt, pepper, garlic powder and cayenne.
• 4 Season both sides of the cod with some of the seasoning mix. Reserve half of the
  seasonings for the dredging flour.
• 5 In a shallow dish (a pie plate works perfectly), pour the 1 cup of all-purpose
  flour and the reserved seasoning mix, whisk or stir to combine. (This step makes
  the beer batter adhere to the fish.)
• 6 In a large pot, dutch oven or deep fryer, heat oil to 375°. Fill up the pot
  halfway with oil. Once the oil is heated to 375 degrees, you are ready to fry
  the fish.
• 7 Working with one strip at a time, dip the fish into the seasoned flour, coat
  evenly on both sides. Then dip the fish into the beer batter, completely dunking
  it until it is fully submerged. Drain excess batter and then carefully drop the
  battered fish into the oil. Don’t overcrowd the pot, work in batches. Fry for 4
  to 6 minutes on the first side. Flip it over and continue to cook for another 2
  to 3 minutes on the second side. Only flip the fish once. Remove from the oil
  and drain on paper towels. Transfer to a cooling rack placed on top of a baking
  sheet. Repeat with remaining fish. (To keep the fish warm and crispy until ready
  to eat, place the baking sheet in a 200°F oven.)
• 8 Serve warm with lemon wedges, malt vinegar, and tartar sauce.

Nutrition Info