Ingredients
Oil for deep-fat 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 large egg, lightly beaten
4 fillets (6 ounces each)
Optional: Tartar sauce and lemon wedges
Directions
- In an electric skillet or deep fryer, heat oil to 375°. In a shallow bowl, combine flour, baking powder and seasonings. Stir in beer and egg until smooth. Dip fillets in batter; allow excess to drip off.
- Fry fish in hot oil in batches until golden brown, 2-3 minutes on each side. Drain on paper towels. If desired, serve with tartar sauce and lemon wedges.
Do I have to use beer in beer-battered fish?
Beer adds flavor and richness to the batter. And the alcohol burns away during the cooking
process. But if you prefer, you don’t have to use beer in this beer-battered fish
recipe. Nonalcoholic beer or even sparkling water do the trick here.
How do I get batter to stick to fish?
Excess moisture causes the batter to run off, so the secret here is to pat your fish fillets dry before
dipping them in the batter.
What can I serve with fried fish?
Serve beer-battered fish with plenty of lemon wedges and tartar sauce for dipping.
Popular sides for fried fish include potato pancakes, rye bread and coleslaw. And, of course, don’t
forget fries for a classic fish and chips combo.
