Beer Batter Fish Made Great

SUBMITTED BY: Linda Olar PHOTO BY: POOKY1969

"This is a great beer batter fish recipe, and is very easy to do. We often fish all day with friends, and then cook the fish afterwards out on deck. Yummy and great!"

PREP TIME	15 Min
COOK TIME	15 Min
READY IN	30 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 quarts vegetable oil for frying
8 (4 ounce) fillets cod
salt and pepper to taste
1 cup all-purpose flour
2 tablespoons garlic powder
2 tablespoons paprika
2 teaspoons salt
2 teaspoons ground black pepper
1 egg, beaten
1 (12 fluid ounce) can or bottle beer

READ REVIEWS (83)

DIRECTIONS

Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with salt and pepper.
Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.
Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

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REVIEWS

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Reviewed on Jul. 16, 2005 by LINDA MCLEAN

Deep frying 101; always lightly coat with flour to help the batter adhere. Other than adding more seasonings and less salt, this was a great recipe Linda! Thanks so much!

12 users found this review helpful

Reviewed on Mar. 15, 2004 by AKSWIMMER

This recipe is just like you would find at a restaurant. For anyone that has a problem with the beer batter not sticking to the fish, I have a simple trick. Set out a bowl with about a cup of flour, and before you dip the fish in the beer batter, coat the fish in flour. Also- to keep them crispy, make sure to drain the excess oil on a paper bag after frying. You shouldn't have any problems after that! Great recipe!

10 users found this review helpful

Reviewed on Nov. 2, 2003 by HEYRED444

I was very pleasantly surprised. The batter was crispy and light, the best I've made yet. Just a tip, be sure to pat the excess water from the fish before dipping into batter to ensure a nice crispy coating.

10 users found this review helpful

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