Beer-Battered Fish

Name: Beer-Battered Fish
Prep time: 20 min
Total time: 35 min
Ingredients: 8 cups vegetable oil; 1 cup all-purpose flour; Coarse salt; 0.5 teaspoon baking powder; 1 cup pale lager; 1.5 pounds boneless, skinless cod or other firm white-fleshed fish, cut into 1-by-3-inch pieces; lemon wedges, for serving; Tartar Sauce , for serving

3.3

(122)

4 Reviews

By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Prep Time:

20 mins

Total Time:

35 mins

Servings:

4

This crispy beer batter can also be used for chicken tenders, onion rings, and zucchini slices.

Ingredients

8 cups vegetable oil
1 cup all-purpose flour
Coarse salt
½ teaspoon baking powder
1 cup pale lager
1 ½ pounds boneless, skinless cod or other firm white-fleshed fish, cut into 1-by-3-inch pieces
lemon wedges, for serving
Tartar Sauce, for serving

Directions

In a wide 6-quart pot fitted with a deep-fat thermometer, heat oil to 350 degrees over medium-high. Meanwhile, in a medium bowl, whisk together flour, 1 1/2 teaspoons salt, and baking powder. Slowly add beer and whisk batter until smooth. Line a baking sheet with paper towels and place near stove.
Pat fish dry with paper towels and season lightly with salt. In two batches, dip fish into batter (gently shaking off excess) and place in oil. Fry fish, turning occasionally, until deep golden brown and crisp, about 7 minutes per batch (adjust heat as necessary to maintain 350 degrees throughout frying).
With a slotted spoon or mesh strainer, transfer fish to prepared sheet to drain. Keep warm while cooking second batch. Serve with lemon wedges and tartar sauce.

Cook's Notes

If you don't have a thermometer, drop a little batter into the oil to see if it's ready -- the batter should start to bubble and rise to the top on contact.

Originally appeared: Everyday Food, June 2010