Crispy Beer Battered Fish
Servings: 8
Ingredients
Tartar Sauce
- 1 1/2 cups mayo
- 1 tsp dried parsley
- 1/2 tsp each salt and pepper
- 1/2 a lemon juiced
- 1/3 cup dill relish
- 1 tsp Dijon mustard
Fried Fish
- 2 lbs cod (or fish of choice)
- 2 tsp each salt, pepper, garlic powder and smoked paprika
- 2 cups all purpose flour
- 3/4 cup corn starch
- 1 tsp baking powder
- 1 lemon juiced
- 12 ounces beer ice cold
- Peanut Oil
Instructions
- First, combine all ingredients in a bowl to make the homemade tartar sauce. Whisk ingredients together until well combined. Place in the refrigerator to chill while you prep and make the fish.
- Slice fish into about 16 filets and pat them dry with a paper towel. Season on both sides with 1 teaspoon each of salt, pepper, garlic powder, and smoked paprika. Place the seasoned fish in the refrigerator while gathering the rest of your ingredients.
- Next, grab two large bowls to set up your batter station.
- For the wet mixture mix together 1 cup of all purpose flour with 1/4 cup corn starch, 1 tsp baking powder, the juice from one lemon, 12 ounces of ice cold beer, and a teaspoon each of salt, pepper, garlic powder and smoked paprika.
- Whisk together until incorporated, but be sure to leave some small lumps in the batter.
- For the dry mixture combine 1 cup of flour with 1/2 cup of corn starch and a pinch of salt.
- Heat your oil to 350 degrees F in a large pot or deep fryer allowing it to heat up while you batter the fish.
- One by one place each filet into the dry mixture, turning it over to coat both sides. Shake off any excess flour and cornstarch before dipping into the wet mixture.
- Lightly press each filet into the dry mixture coating both sides one final time before shaking off excess and carefully placing into the hot oil.
- Allow the fish to fry for about 4 minutes on each side until crispy and golden. Cod should be cooked to an internal temperature of 145 degrees F with an internal meat thermometer.
- Place your crispy fish on a wire rack to cool sprinkling with a pinch of salt immediately after removing from the oil!
- Serve with homemade tartar sauce and any of your favorite sides. Enjoy!
Notes
- I used Cod, but you can use your favorite type of fish for this recipe. Cod should be cooked to an internal temperature of 145 degrees F with an internal meat thermometer.
- After breading the fish, let it rest on a wire wrack to help drain the grease and immediately add a little flaky salt. Any salt you already have in your pantry will work, but I like using Maldon Flaky Sea Salt from Amazon.
- I prefer to fry in peanut oil, but any frying oil will work for this recipe. Be sure to heat your oil to 350 degrees F before adding the fish into the oil.
- The beer needs to be ice cold when making the wet mixture. The cold beer will help the end result be a crispier fish.
- When mixing up the batter the flour should be incorporated, but there should still be some lumps. This will help the fish have the little crispy bits.
- If you don't want to use beer in this recipe you can use seltzer instead. The carbonation is what helps the fish get crispy.
- This recipe makes about 16 little fillets depending on how big you slice the fish.
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!