Beer-Battered Fish
Beer-battered fish is a key part of any good Friday fish fry—and it's easier to make at home than you think.
Total
15 minServings
4Ingredients
Check what you already have. We'll leave it off your shopping list.
Beer-battered fish is a key part of any good Friday fish fry—and it's easier to make at home than you think.
Check what you already have. We'll leave it off your shopping list.
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First, make sure you're choosing the right oil for frying. Soybean, saffron and peanut oil are all good options. You can also use canola oil. Heat the oil in an electric skillet or countertop fryer to 375°F. Make sure you add enough oil so the fish fillets can be submerged. Editor's Tip: If you don't have either of these gadgets, you can absolutely use a Dutch oven. Be sure to have a thermometer on hand so you can monitor the temperature of the oil. Getting the right temp and maintaining it is key for properly cooked and crispy fish.
In a shallow bowl, whisk together the flour, baking powder, salt and spices. Stir in the egg and cold beer until the batter is nice and smooth. Editor's Tip: You can use any beer you like in this beer-battered fish recipe, but lighter beers are the most popular choice.
Next, grab your cod fillets and pat them dry. This will ensure that the batter clings to the fish. Dip the fish into the batter and allow the excess to drip away. Carefully place the fish into the oil and fry until golden, about two to three minutes on each side. Remove the fish from the oil and drain on paper towels before serving. Editor's Tip: Fry in batches. Overcrowding the pan or fryer can cause the fillets to stick together or not cook all the way through.
