If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Delicious Firm White Fish, Encased by a Crispy Beer Batter —chewoutloud
- 2 pounds flour
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons Old Bay seasoning
- 1 teaspoon fresh black pepper
- 1/4 teaspoon cayenne
- 1 tablespoon salt
- 1 tablespoon baking powder
- 1 bottle good beer
- 1 cup cornstarch
- 2 pounds cod or other firm white fish, cut into strips
- Peanut oil for frying (safflower or sunflower are fine)
- In a large bowl, whisk together the first 8 ingredients. Whisk in the beer until the batter is smooth, without lumps.
- In deep pot, heat oil to 350F and watch thermometer throughout frying process, turning up the heat between batches so you can maintain the 350F while frying
- Dredge pieces of fish into cornstarch and shake off excess. Dip a few pieces of fish into batter, let excess drip off, and gently submerse in the oil (I use tongs and a splatter guard). Do not overcrowd, working in small batches. Turn fish over in oil as needed to evenly brown all sides, until golden brown is reached. Drain on rack.
- Eat while hot, and enjoy! If you happen to have any left over, use it for excellent fish tacos the next day.
- This recipe was entered in the contest for Your Best Recipe with Beer
The Best Vegan Cookbook Tips
Better "bacon," tofu's texture, and more
The best vegan cookbook tips.
What to watch (and cook to) on Netflix.
It's time to travel.
Why you should be drinking tequila.
Put cake on a pedestal.