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Feb 20, 2024 · Cover and refrigerate the batter until ready to use. Step 3 For the tartar sauce: In a medium bowl, combine the mayonnaise, relish, lemon zest, lemon juice, dill, salt, and pepper. Cover and refrigerate until ready to use. Step 4 In a large Dutch oven, heat 2 inches of oil to 375°F. Place a wire rack over a baking sheet.
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- Cooking Oil for Frying
- Overview
- How to Make Beer-Battered Fish
- What to Serve With Beer-Battered Fish
- How to Store Beer-Battered Fish
- Allrecipes Community Tips and Praise
- Ingredients
- Directions
- Editor's Note
This beer-battered fish is a great recipe and very easy to do. We often fish all day with friends, and then cook the fish afterwards out on deck. Yummy and great!
Satisfy your fried food cravings with this irresistible beer-battered fish recipe.
You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:
To make the beer batter for fish, you’ll need the following ingredients: salt and pepper, flour, garlic powder, paprika, an egg, and (of course!) a can or bottle of beer.
The best fish for frying is white, neutral-flavored, and lean. This recipe calls for cod, which is mild and has a sturdy texture that stands up well to the hot oil.
You can use any beer you have on hand. The yeast in the beer acts like yeast in bread, making the batter thin and puffy.
Just make sure your beer is extra cold — when the cold batter hits the hot oil, the reaction ensures the coating is nice and crispy when it comes out of the fryer.
If you’ve never fried fish at home, this is the best recipe for crispy, light, airy, beer-battered fish,” according to culinary producer Nicole McLaughlin (a.k.a
Complete your meal with one of our
15 Best Side Dishes for Fried Fish
Store the beer-battered fish in an airtight container lined with paper towels in the refrigerator for up to four days.
“I dipped the fish in flour before I dipped it into the batter,” says
“It turned out awesome! My husband said it was better than the fish and chips he had at Red Lobster!”
“Brilliant fish that stayed crispy for a long time after frying,” according to
“Tasty batter and easy to make.”
“This was an excellent recipe,” raves
“I made sure the cod was patted very dry prior to applying the batter. I used Guinness as my beer of choice and it turned out excellent!”
2 quarts vegetable oil for frying
8 (4 ounce) fillets cod
salt and pepper to taste
2 teaspoons ground black pepper
Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse cod fillets, pat dry, and season with salt and pepper.
Mix flour, garlic powder, paprika, salt, and pepper in a large bowl; add egg and stir well to combine. Gradually mix in enough beer to make a thin batter.
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.
- Dinner
- 3 min
- 448
Jan 13, 2021 · Dredge fish: Dunk a piece of fish in the batter, the let the excess drip off very briefly. Fry 3 minutes: Carefully lower into oil, dropping it in away from you, one piece at a time. Don't crowd the pot; fry in batches. Fry for 3 minutes, flipping after about 2 minutes, until deep golden.
- (116)
- Western
- Mains
- 322
Heat oil to 375 degrees F. Meanwhile, cut fish into stick shapes, about 1 inch wide and 3 inches long. Pat dry with paper towels and season with salt and pepper. To make the beer batter, whisk together the flour, garlic powder, paprika and seasoned salt. Stir in the lightly beaten egg, then gradually whisk in the beer until the batter forms and ...
- (12)
- American
- Main Dish
- 262
Mar 17, 2021 · Transfer the fish to a wire rack set inside a baking sheet to drain. This setup works better than paper towels because it lets the excess oil drip off and the bottoms don’t get soggy. Serve the fish hot with malt vinegar or lemon wedges and creamy tartar sauce.
Mar 17, 2023 · Step Two: Prepare Fish. While the oil heats you want to prepare the fish. Cut your white fish for beer battering into pieces about 1 inch wide and 3 inches long. Season with salt, and let sit about 5 minutes, then pat fish dry with paper towels until completely dry, as this will help the beer batter adhere better.
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Sep 24, 2024 · Combine flour, cornstarch, egg, garlic powder, seasoning salt, and black pepper in a medium bowl. Dotdash Meredith Food Studios. Whisk in beer until smooth and thick, similar to pancake batter. Dotdash Meredith Food Studios. Use in your favorite recipe. Enjoy! Dotdash Meredith Food Studios.
