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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
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