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Author Notes: Tell us about your recipe. —Samantha Weiss Hills
- 1 pound pound cod, or other white flaky fish
- 1 cup vanilla porter
- 1 1/4 cups AP flour
- 1/4 cup panko (optional, for extra crunch)
- 1 teaspoon kosher salt
- Vegetable oil, for frying
- Fill a dutch oven with vegetable oil, so that oil comes up a little less than halfway up the pot. Place over low heat and heat to 375F. Meanwhile, prepare your beer batter by combining the beer, 1 cup of flour, and a teaspoon of salt in a large bowl. Set aside. Place remainder of flour (and optional panko) in a resealable bag and set aside with the beer batter.
- Place fish filets in the bag of flour to lightly coat, then dip into beer batter, and add to the oil. Fry until golden brown, turning fish occasionally, about 8 minutes, depending on the size of the filets. Remove from oil and drain on paper towel-lined plate for a minute before plating. Serve fried fish wedges of lemon for garnish, and tartar sauce and malt vinegar on the side.
- This recipe is a Community Pick!