Beer Battered Fish

Course Appetizer, Main Course

Cuisine American, Southern

Keyword beer-batter-fish, beer-battered-fish, fried-fish-recipes

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 554kcal

Author Melissa Sperka

Ingredients

2 - 2 1/2 lbs cod fillets cut into 4x2-inch pieces
1/4 tsp salt adjust to taste
1/4 tsp black pepper adjust to taste
1 1/4 cup all-purpose flour
1/4 cup cornstarch
1 tsp baking powder
1/2 tsp seafood seasoning i.e. Old Bay or similar
1/2 tsp seasoned salt
1/2 tsp smoked paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1 large egg beaten
1 cup beer
6-8 cups vegetable oil for frying

Instructions

Place the oil in a deep pot or dutch oven and heat to 365-370°F.
Rinse and pat dry the cod fillets. Season lightly with salt and black pepper on all sides. Set aside.
In a shallow bowl, whisk together flour, cornstarch, baking powder, seafood seasoning, seasoned salt, paprika, garlic and onion powders. Remove 1/3 cup to a separate shallow dish.
Whisk egg and beer into remaining dry ingredients until fully combined to form batter.
Dip the coated cod fillet first into the reserved dry ingredients then into the batter allowing any excess to drip off. Carefully lower into the oil.
Cook in batches for 6-8 minutes total, turning as needed until deep golden brown. Have nearby a pan lined with paper towels to drain. Season lightly with additional seasoned salt immediately upon removing from oil.
Serve immediately with chips, malt vinegar or tarter sauce.

Notes

What Beer Makes the Best Fish Batter? The best beer for fish batter is a lager or pilsner. If you prefer a stout, Guinness is a great choice. If you're using a brown beer, Newcastle will give the batter caramel undertones. For an IPA or pale ale, go for a quality beer like Harpoon IPA.

Nutrition