Beer Battered Fried Fish
Time: 45 minutes
This classic Maine preparation of fried fish is nostalgic of summer and ocean vacations. Try it with haddock or cod on a sandwich, paired with fries, and drizzled with lemon.
**Note: Be extra careful when frying! Check your stove and kitchen for proper ventilation. Oil expands when heated and will boil when frying. If the pot is too small, the oil can boil over and cause a FIRE or serious injury.
INGREDIENTS
Yield: 4
- 1 C AP flour
- 1 large egg, lightly beaten
- 1 1/4 C amber ale or lager beer
- Cod fillet, cut into 3” pieces
- Canola oil for frying
- As needed kosher salt
PREPARATION
Step 1
In a large-tall, sided pot, preheat 3 inches of canola oil to 375 F.
Step 2
Combine dry ingredients in a large mixing bowl, whisk to combine.
Step 3
Add beaten egg and beer, whisk gently to combine, just until the batter is smooth.
Step 4
Dip the fish into the batter, let the excess drain off for 3 seconds, and gently ‘swim’ into the hot oil.
Step 5
Fry for three to five minutes until a deep golden-brown color is achieved.
Step 6
Remove CAREFULLY with a spider onto a tray lined with a rack and paper towels.
Step 7
Season with kosher salt.
Step 8
Enjoy your fried fish with ice-cold beer and tartar sauce.
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