Beer Battered Fish
Beer battered fish is easier to make at home than you think. Stay in, make your own and save some money. What could be better than that? This batter is made delightfully light and crispy with the use of a light colored beer and baking powder.
Plan ahead, it’s best to make the batter at least 30 minutes before dipping the fish. The resting time allows the carbonation in the beer to activate the baking powder for a lighter, crispier batter.
Cut the fish into long strips about 6 inches. Pat dry with paper towels. Heat your oil to 375 degrees.
Mix the seasonings together in a small bowl. Season the fish on both sides, reserving half of the seasoning mix for the dredging flour.
In a shallow dish whisk together the reserved seasoning mix and 1 cup of flour. 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.
Fry the cod about 4 to 6 minutes on the first side, turn over and cook another 2 to 3 minutes. It depends on the thickness of the strips. Some of mine were thinner and cooked quicker than others.
You end up with crispy and fluffy beer battered fish right in your own kitchen! This cod was so tasty. Serve with Jalapeno Hushpuppies. As I’ve told you all before I hate frying, but I would do this beer battered fish anytime.
Beer Battered Fish - The best beer battered fish! Crispy, light and moist beer battered fish.
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 12 oz bottle of beer, any light colored beer
- 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 oil for frying
- lemon wedges and/or malt vinegar (for drizzling on the fish)
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.
Cut the cod fillets into (6-inch) strips. Pat the fish with a paper towel to make sure it is completely dry.
Mix together in a small bowl, the salt, pepper, garlic powder and cayenne.
Season both sides of the cod with some of the seasoning mix. Reserve half of the seasonings for the dredging flour.
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.)
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. 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.)
Serve warm with lemon wedges, malt vinegar, and tartar sauce.