Perfect Beer Battered Fish

I don’t make near enough fish. And typically when I make it I just pop it in the oven with some salt and pepper or some breadcrumbs and call it a day. Boooooring. At least Buddy will eat it!

Anyway, the past few months I’ve been experimenting with fish a little bit and while some haven’t been such a big hit (parmesan saltine cracker crust? Well it wasn’t horrible but it wasn’t the best either) others were so good I made them again…and again…and then decided to share. Lucky you. 🙂

Turns out the secret to beer battered fish isn’t how you season the batter (I tried several different ways) but how thin you can get the batter while still getting it to stick. The thinner the batter, the crispier it gets. Ooooo this is gonna be good!

Perfect Beer Battered Fish (serves 2)

2 medium fish fillets (I usually use tilapia but and mild white fish will work)

1/4 c. flour

1 Tbls cornstarch

paprika, onion powder, seasoned salt, pepper, and garlic powder to taste (don’t be shy!)

canola oil (for frying)

1/4 tsp baking powder

1/2 cup+ cold beer (that + is important…read on)

Mix flour, cornstarch, and seasonings in a medium bowl until well combined.

Press fish filet into flour mixture to coat both sides.

Pour about an inch and a half of oil in a heavy cast iron pot (mine is enamel coated for easy clean up…love that!) and heat to 330 degrees (monitor with a candy thermometer.) Meanwhile, get a wire rack (like a cookie cooling rack) lined with paper towels.

Add baking powder to flour mixture and whisk together. Then add beer to the mixture and whisk. Start with that initial 1/2 cup but if the batter seems thick, add a little more and whisk until you find it’s a good consistency for you. Do not overmix.

Dip fish back into the batter the drop into the oil. Turn fish when the edges start to brown (get ready, it cooks FAST!)

Place fish on paper towels to allow oil to drain. Right before you are ready to eat, pop the fish back in the oil and fry it a second time for just a couple minutes more.