This crispy main is a must from jolly old England to America’s heartland. And while you may be used to snagging fish and chips at your favorite joint in town, it’s exceptionally easy to make beer-battered fish right in your own kitchen
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Ingredients
Oil for frying
1 cup all-purpose flour
1-1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon pepper
1 cup very cold beer or nonalcoholic beer
1 egg, lightly beaten
4 cod filets, approximately 6 ounces each
Tartar sauce and lemon for serving
Directions
Step 1: Prep for frying
First, make sure you’re choosing the right oil for frying. Soybean, saffron and peanut oil are all good options. You can also use canola oil.
Heat the oil in an electric skillet or countertop fryer to 375°F. Make sure you add enough oil so the fish filets can be submerged.
Editor’s Tip: If you don’t have either of these gadgets, you can absolutely use a Dutch oven. Be sure to have a thermometer on hand so you can monitor the temperature of the oil. Getting the right temp and maintaining it is key for properly cooked and crispy fish.
Step 2: Make the batter
In a shallow bowl, whisk together the flour, baking powder, salt and spices. Stir in the egg and cold beer until the batter is nice and smooth.
Editor’s Tip: You can use any beer you like in this beer-battered fish recipe, but lighter beers are the most popular choice.
Step 3: Coat the fish and fry
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Next, grab your cod filets and pat them dry. This will ensure that the batter clings to the fish. Dip the fish into the batter and allow excess to drip away.
Carefully place the fish into the oil and fry until golden, about two to three minutes on each side. Remove the fish from the oil and drain on paper towels before serving.
