Beer Battered Fish
Another week, another beer related recipe: beer battered fish! I didn’t specifically plan it this way, but I really wanted to share this recipe. Otherwise known as fish and chips (when served with chips or French fries), this recipe is surprisingly quick and easy to make. And if you like seafood, how could you not indulge in the fried version of your favorite white fish?
Fish preparation
There really is not a whole lot that you’ll need to do to get the fish ready. First, you’ll want to use your favorite type of white fish that’s available to you. I’ll typically use cod, but haddock and halibut are great choices as well. When it’s time to cook, slice up the fish into serving sized pieces. It’s really up to you on how big/small you want the pieces to be. I like decent sized chunks but again, it’s up to your preference. Once done, it’s time to prep the flour dredge and beer batter.
Flour dredge & beer batter
For this next step, you’re going to need two large bowls. One bowl will contain dry ingredients only – flour and some of our Open Fire BPS Rub (our Open Fire BBQ Rub works well too). The second bowl will consist of the following:
- Flour
- Open Fire BPS Rub
- Baking powder
- Dijon mustard
- Beer (any regular beer will work – I like to use Miller Lite)
Combining all of those ingredients will leave you with a wet, pancake batter like mixture. Set these bowls up near where you’ll be frying and we’re ready to cook.
Let’s fry!
With the fish sliced and dredging station set up, it’s time to fry. Heat oil in a large pot or Dutch oven to 375ºF (I cannot stress this enough – frying fish at the wrong temperature could result in the fish falling apart). One piece of fish at a time, dip into the flour dredge first, shaking off any excess flour. Then immediately dip it into the beer batter mixture, covering the entire fish in the batter. Then put the fish right into the fryer and time it for about 2 minutes. Flip the fish and continue to fry until both sides are golden brown – it won’t take long. Once completely golden brown, remove the fish and make sure the internal temperature has reached 145ºF. Let the fish cool on a cooling rack as it will allow any oil to drip off, keeping the fish crispy. If it has, immediately hit it with a little bit of salt (while the fish is still hot) and that’s it – quick and easy!
Such a simple and delicious dish
This recipe will leave you with fish that’s crispy on the outside but tender and juicy on the inside. There’s really only a few things to remember to get this tasty result:
- Fry at the right temperature
- Make sure not to overcrowd when frying
- Allow the fish to cool on a cooling rack
Follow this recipe and those key steps, and I promise you that you’ll end up with fried fish that everyone will enjoy! Give this recipe a try and let me know what you think in the comments. I hope that you enjoy it as much as my family does.
Beer Battered Fish
Ingredients
- 1 lb Cod or any white fish of your choice
- Avocado oil for frying; any neutral oil works
- Salt to taste; for after frying
Flour Dredge
- 1 cup Flour
- 1.5 tbsp Open Fire BPS Rub
Beer Batter
- 1 cup Flour
- 2 tbsp Open Fire BPS Rub
- 1/4 tsp Baking Powder
- 1 tbsp Dijon mustard
- 1 12 oz Beer I like to use Miller Lite
Instructions
- Slice the cod into serving size pieces of your choice.
- In one large bowl, combine the flour dredge ingredients.
- In another large bowl, combine the beer batter ingredients. Whisk everything together until a pancake batter like mixture has formed.
- Heat oil in a large pot or Dutch oven to 375ºF.
- Working in batches, dip one piece of cod into the flour dredge, shaking off any excess. Then immediately dip that same piece into the beer batter, covering the entire fish in the batter.
- Place that fish into the oil. Repeat with the remaining pieces of fish but do not overcrowd them while frying (work in batches). Cook the fish for 2 minutes and then flip. Allow to cook until the entire piece of fish is golden brown.
- Remove the fish from the hot oil once it has reached and internal temperature of 145ºF. Put it on a cooling rack and hit it with salt while it's still hot.
- Repeat with any remaining pieces. Serve immediately. Enjoy!
