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Beer Battered Fish (for Fish & Chips)

Yields1 Serving

 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

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


In 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.


In 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.

Nutrition Facts

Serving Size Serves 4-6.