Beer Battered Fish
Our delicious Beer Battered Fish recipe has a crispy outside and flaky inside! Perfect for making beer battered fish and chips at home!
Ingredients
Tartar Sauce:
- 1/4 - 1/2 cup Claussen pickles spears
- 1 cup mayo
- 3 tablespoons fresh dill chopped
- 1-2 teaspoons lemon juice
- 1 teaspoon garlic minced
- 1-2 teaspoons dijon mustard
- 1 tablespoon sweet yellow onion diced
- kosher salt and ground black pepper to taste
Beer Battered Fish
- oil for pan avocado oil or peanut oil
- 1.5 pounds fresh cod fillets thawed
- 1 cup all-purpose flour
- 1/2 cup rice flour OR cornstarch + more for sprinkling*
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt + more for seasoning
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon Old Bay Seasoning
- 1/2 teaspoon onion powder
- 12 oz *very cold* beer
- serving: lemon wedges
Instructions
- Prep Pickles: In order to remove some of the excess water from the pickles (no one wants watery tartar sauce), lay each spear on its side on a cutting board and cut off the seeds. Cut remaining part of the pickle into small pieces and then using either a cheesecloth or clean hands, squeeze out as much remaining liquid as possible.
- Make Tartar Sauce: Add prepared pickles to food processor along with 1 cup mayo, 3 tablespoons fresh dill, 1-2 teaspoons lemon juice, 1 teaspoon garlic, 1-2 teaspoons dijon mustard and 1 tablespoon sweet yellow onion. Blend until consistency is smooth (don't over-blend). Taste and adjust any flavors, as desired.
- Heat Oil: Use a very deep cast iron skillet (we used a 5qt. cast iron skillet - 5.5 inches deep) and fill approx. 1/2 full with the oil of your choice. Bring oil between 375-400℉.
- Prep Fish: Meanwhile, cut 1.5 pounds fresh cod fillets into large chunks (approx. 3 inches wide). Pat fish dry with a clean paper towel. Season fish generously with kosher salt and ground black pepper. Sprinkle with a little rice flour or cornstarch (whichever you plan on using in the recipe). Set aside.
- Combine Batter: In a large bowl, whisk together with 1 cup all-purpose flour, 1/2 cup rice flour OR cornstarch, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons kosher salt, 1/4 teaspoon ground black pepper, 1/2 teaspoon Old Bay Seasoning and 1/2 teaspoon onion powder. Whisk in 12 oz *very cold* beer - the consistency should be a bit thinner than pancake batter.
- Coat + Cook Fish: Dredge fish in the batter, let excess batter fall off. Carefully place in the hot oil and let cook 2 1/2 - 3 minutes (3 minutes for the thicker pieces), flipping halfway.
- Serve: Remove with slotted fish spatula and transfer to paper towel-lined plate. Sprinkle with kosher salt and serve immediately with some tartar sauce and fresh lemon wedges.
Notes
- Rice Flour vs. Cornstarch: We tested this recipe using rice flour and using cornstarch. We really could not see or taste a difference between the two!
- Beer: We used an ice cold Michelob Golden Light, but feel free to use your favorite beer.
Nutrition
Calories: 252kcal | Carbohydrates: 25g | Protein: 18g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 41mg | Sodium: 838mg | Potassium: 410mg | Fiber: 1g | Sugar: 1g | Vitamin A: 78IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 1mg
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