Beer Battered Fish

This beer battered fish has that tender, crispy, light crunch and the inside is so moist and flaky!  I could eat an entire plate of these! You can use any meaty fresh white fish such as cod fillets, Halibut, Haddock, Pollock, or Whiting. I’ve even used frozen Cod and you couldn’t taste the difference.  So good!

Beer Battered Fish

6 cups vegetable oil

1 (12-ounce) bottle of beer 

2 cups all-purpose flour

1-2 pounds of meaty white fish, skinned with bones removed. 1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/8 teaspoon garlic powder

In a 5 quart pot or Dutch oven, heat oil to 375 degrees.

In a large bowl, pour in 1 bottle of beer. Sift 1 1/2 cups flour into the bowl, whisking in gently until just combined, stir in salt, pepper and garlic powder. 

Pat fish dry and season on both sides with salt and pepper and coat the fish in the beer batter. Dredge the pieces of fish in 1/2 cup of remaining flour and slide into oil as coated. 

  

 

 

 

 

Fry fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to a paper towel-lined baking sheet and keep warm in oven. 

 
  

 

 

 

 

Fry remaining fish in batches, returning oil to 375 degrees between batches.  Serve fish with French fries, and if desired, tartar sauce and/or ketchup, and lemon wedges.