The Pioneer Woman Tasty Kitchen
Profile Photo

Fried Beer-Battered Fish

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

4
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Yummy beer battered fish, for those times you just need something fried!

Ingredients

  • 1 gallon Peanut Oil
  • 2 cups Flour
  • 1 Tablespoon Baking Powder
  • 1 teaspoon Salt
  • ¼ teaspoons Cayenne
  • 12 ounces, fluid Cold Beer (Any Flavor You Like)
  • 1 pound Cod
  • 1 cup Cornstarch

Preparation

Heat oil in a Dutch oven or heavy pot until it reaches 350 F. While the oil is heating up, in a bowl combine flour, baking powder, salt and cayenne. Whisk it together until all ingredients are thoroughly mixed. Add in your bottle of cold beer and mix until there are no lumps and you have a smooth batter. Park that bowl in the fridge while you cut up your fish.

Cut your fish into 1 1/2″ strips. Add the cornstarch into a flat dish (pie plate works awesome). Grab the batter from the fridge and set up a little assembly line…cornstarch, batter, and fish. Dip your fish in the cornstarch and shake off all excess. Next dip it into the beer batter to fully coat. Then carefully place the fish into the 350 F oil. Try not to drop it in quickly, otherwise it might sink. Work in small batches and fry 2-3 fish strips at a time so as to not bring down oil temperature. Remove the cooked fish from the oil using a kitchen spider and place on some paper towels while you finish frying the rest.

Recipe adapted from Alton Brown and Food Network.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Spicy Shrimp and Orzo with Broccoli
Profile Photo by Megan @ 3 Scoops of Sugar in Main Courses
Spicy creole seasoned shrimp and orzo with broccoli and cherry tomatoes...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Tilapia with Olive Relish
Profile Photo by Chef in the Burbs in Main Courses
This faster-than-10-minutes Tilapia with Olive Relish recipe is a double-duty dinner,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Kedgeree (British Rice with Smoked Fish)
Profile Photo by Cooking The Globe in Main Courses
Kedgeree is a traditional Anglo-Indian breakfast dish. It features hot smoked...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Teriyaki Glazed Salmon
Profile Photo by Laura @ Pescetarian Kitchen in Main Courses
A sweet and sticky teriyaki glaze and protein-packed salmon fillets makes...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy