Beer Battered Fish (for Fish & Chips) - Dinner With Julie

Beer Battered Fish (for Fish & Chips)


February 22, 2011

  • Makes: Serves 4-6.


1 3/4 cup all-purpose flour, divided

1 1/2 lb cod or haddock filets, skinned

1 12 oz. bottle cold beer

canola oil, for cooking

coarse salt


1Put 1/4 cup of the flour into a shallow dish. Cut the fish fillets diagonally into 1-inch wide strips.

2In a medium bowl, whisk together the remaining 1 1/2 cups flour, a pinch of salt and the beer - you should have a mixture with the consistency of pancake batter.

3In a shallow, heavy pot, heat a couple inches of oil until it registers 375°F. Pat fish dry with paper towels and dredge in the flour, shaking off the excess. Coat a few pieces at a time in the batter and then into the oil. Cook, turning as needed, for 4-5 minutes, until deep golden and cooked through. Transfer to paper towels to drain and cool, then sprinkle with salt.