Simple Recipes for Every Day
Beer Battered Fish
- Serves: 6
- Prep Time: 10 min
- Cook Time: 25 min
Ingredients
- 12 ounces beer, pale ale or other light beer
- 2 ¼ cups flour
- 1 teaspoon baking powder
- 4 teaspoons sea salt, plus more for serving
- 1 teaspoon cayenne
- 1 teaspoon garlic powder
- 1 ¼ pounds fresh cod, cut into 1 inch-thick strips
- 3 -4 cups Canola oil or vegetable oil, for frying
- Malt vinegar, for serving (optional)
- Tartar sauce, for serving (optional)
Ingredients
- 12 ounces beer, pale ale or other light beer
- 2 ¼ cups flour
- 1 teaspoon baking powder
- 4 teaspoons sea salt, plus more for serving
- 1 teaspoon cayenne
- 1 teaspoon garlic powder
- 1 ¼ pounds fresh cod, cut into 1 inch-thick strips
- 3 -4 cups Canola oil or vegetable oil, for frying
- Malt vinegar, for serving (optional)
- Tartar sauce, for serving (optional)
Method
In a medium bowl, whisk together the beer, 1¼ cups of the flour, baking powder, and 1½ teaspoons of the salt until no lumps remain. The batter consistency should be a little bit runnier than pancake batter and completely smooth, set aside. In a pie plate or a shallow bowl, combine the remaining 1 cup of flour, cayenne, garlic powder, and 2 teaspoons of the salt until very well incorporated.
Season the cod with the remaining ½ teaspoon of salt.
Attach a deep-fry thermometer to the side of a large pot. Add the oil to the pot over medium-high heat, making sure it is about 3 inches deep. Once the oil reaches 350°F, working with one piece at a time, dip the cod into the flour mixture and turn to coat. Then dip it into the batter, letting the excess drip off. Carefully add the cod to the hot oil, 2 to 3 pieces at a time, and cook, turning halfway through, until golden brown, 6-8 minutes. Transfer the cod to a paper towel-lined plate. Repeat with the remaining cod, allowing the oil to return to 350°F between batches.
Sprinkled with salt. Serve hot with tartar sauce and malt vinegar on the side if using.