5 months ago
A quick and easy beer battered fish fry adapted for the homecook.
- 1 Bottle of Beer
- 1 and 1/2 cup All Purpose Flour
- 1 tablespoon Old Bay
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1/4 teaspoon Baking Powder
Flaky White Fish Fillets:
- 6 pieces Flaky White Fish Fillet (Cod)
- 1/2 cup All Purpose Flour
- 1/2 cup Canola or other high heat oil
Cut Flaky White Fish into smaller manageable pieces about the size of a standard business card (Does not have to be exact or perfect).
In a seperate large bowl put the flour, old bay, salt, pepper, and baking powder.
Slowly add beer while whisking the flour mix and beer together. When mixing the flour and beer, it might help to put a damp cloth or wet paper towel underneath the bowl to hold it in place.
In another bowl, mix the Fish with the All Purpose Flour.
Add the oil to a heated (but not extremely hot) pan. Continue to heat the oil in the pan on Med to Med High heat until ripples are seen in the oil but before the oil starts to smoke. You can also check how hot the oil is by adding a small amount of batter to the oil and waiting for it to fry.
Take the fish from the flour, and add it to the beer batter to coat evenly.
Gently add the fish to the oil. Lay the fish away from the body by holding the fish with the fingertips in a firm fashion and when one end of the fish touches the oil, slowly release the fish away from the body.
Cook for 3-4 minutes on each side or until Fish is done. Thicker cut of fish will take longer. (ADJUST HEAT WHEN NECESSARY)
Perfect served with Fries. Goes with Malt Vinegar, Tartar Sauce, Ketchup or Lemon Juice. Mix and Match and enjoy.
- 651 calories
- 32g total fat
- 4g saturated fat
- 120mg cholesterol
- 736mg sodium
- 30g carbohydrate (1g dietary fiber, 0g sugar)
- 52g protein