Beer Battered Fish Fry
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
30 mins
-
Servings
6
-
Calories
245 kcal
-
Course
Main Course
-
Cuisine
American
Beer Battered Fish Fry
Description
This Beer Battered Fish Fry recipe prepares a batter by whisking flour, garlic and onion powder, Old Bay seasoning, black pepper, cayenne, salt, baking powder, and dark beer until smooth. The batter’s consistency resembles pancake batter, and can be loosened with water if necessary. Fish fillets such as cod are patted dry, lightly dredged in cornstarch for adhesion, dipped in batter, then carefully fried in oil heated to 350°F, ensuring each piece is separated to avoid sticking.
Maintaining oil temperature is critical to achieving a crispy, non-greasy crust. After frying, the fish exhibits a golden, crunchy exterior with soft, flaky flesh inside. The seasoning blend brings mild heat and depth without overpowering the fish’s natural flavor.
Suitable as a main dish or for use in fish tacos, this fried fish pairs well with dipping sauces and side salads. Leftovers can be reheated in an oven or skillet to restore crispness without sogginess.
The recipe also mentions alternative white fish options like pollock, tilapia, or halibut, and suggests rice flour as a gluten-free substitute. Proper reheating techniques preserve texture when serving leftovers.
Ingredients
- 2 cups flour
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp Old Bay seasoning
- 1 tsp black pepper freshly ground
- ¼ tsp cayenne pepper
- 1 tablespoon table salt
- 1 tablespoon baking powder
- 12 oz dark beer we recommend Guinness
- cornstarch for dredging
- 2 pounds cod cut into 1-ounce strips, or other firm white fish
- cooking oil Peanut oil is great for deep frying, as it has a high smoke point. Safflower and sunflower oils are good also, for frying
Instructions
- In a large bowl, whisk together the first 8 ingredients. Whisk in the beer until the batter is smooth, without lumps. Consistency should be similar to pancake batter. If too thick, add a bit of water to loosen. Set aside.
- In deep pot large enough to prevent over-crowding or deep fryer, heat oil to 350F. Keep watch on cooking thermometer throughout frying process, turning up the heat between batches so you can maintain the 350F while frying (maintaining oil temperature is essential for attaining crispy texture that's not too greasy.)
- Use paper towels to fully pat dry all excess moisture from the fish fillets on all sides. Place enough cornstarch in a shallow pan, to be used for dredging.
- Working in batches, dredge a few fish fillets into cornstarch and shake off excess. Dip fish into batter, let excess drip off, and gently submerse in the oil (I use a splatter guard.)Do not overcrowd; be sure pieces do not touch each other or they will stick together.
- Turn fish over in oil as needed to evenly brown all sides, about 2 minutes or until golden brown and crisp. Place on rack lined with paper towels and keep warm in oven while you finish frying remaining fish, or serve as you cook. Fish fry is best enjoyed immediately. Try serving with crispy french fries.
Notes
- Use firm white fish such as cod, pollock, tilapia, or halibut for best frying results.
- Rice flour can replace all-purpose flour for a gluten-free batter.
- Leftover fried fish works well for tacos or can be reheated in an oven or skillet to maintain crispiness.
- Maintain oil temperature at 350°F and avoid overcrowding the fryer for even, crisp frying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 35.4g | 12% |
| Protein | 4.6g | 9% |
| Fat | 9.8g | 15% |
| Saturated Fat | 1.4g | 7% |
| Sodium | 1169.4mg | 49% |
| Fiber | 1.5g | 6% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
