Beer Battered Fish

Beer Battered Fish - game day favorite fresh fish cod dusted and dipped in a well-seasoned flour and beer batter then fried until golden perfection. Light and crispy on the outside and flaky on the inside. Serve it during game days, parties or as a quick dinner!

Course Appetizers

Cuisine British

Prep Time 20

Cook Time 10

Total Time 55

Servings

Calories 421kcal

Author Imma

Ingredients

1 ¼ cup (5 ounces) all-purpose flour
¾ cup (4 ounces) cornstarch
2 teaspoons (6g) garlic powder
¼ teaspoon (0.5g) cayenne pepper
1 teaspoon (2g) paprika
2 teaspoons (8g) baking powder
1 ½ teaspoon (7.5) salt
½ teaspoon (1g) white pepper
oil , enough for deep frying
1 ½ cup (249.38g) beer
1 ½ pound (680.39g) skinless cod fillet , about 1 inch thick, cut into strips

Instructions

In a large bowl, whisk together flour, cornstarch, garlic powder, cayenne, paprika, baking powder, and salt and pepper, to taste. Reserve about ¾ cup of the flour mixture (this is used to dust fish). Set aside until ready to dip the fish.
Pour oil into a cast iron or skillet, enough for deep frying. Preheat oil into about 375 Degrees F.
While the oil is preheating, add the beer to the bowl of the flour mixture and whisk until incorporated and batter is smooth.
Then dip each fish strip in the dry flour mixture first, shake off any excess flour and deep into beer batter mixture until it’s completely covered. Remove the fish and let the excess batter drip off.
Carefully lower into cast iron, fry a few pieces at a time, moving them around so they don't stick. Fry until brown and crispy, about 3 to 4 minutes or more depending on the size.
Remove from the fryer with a slotted spoon place on a cookie or wire rack to ensure crispness. Repeat with the remaining fish strips. Serve immediately with lemon wedges and tartar sauce.

Notes

A quick fix for a runny batter is to whisk all-purpose flour a little bit at a time until you achieve your desired consistency.
To keep your fried cod warm and crispy as you cook the rest of the beer battered fish, transfer them to a wire rack placed over a baking sheet and into the oven at 200F.
Aside from cod, you can also use any other white fish like grouper, tilapia, snapper, striped bass, trout OR go for the classics like pollock and haddock.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition