Our delicious beer-battered fish recipe is miles ahead of any frozen options, and it will truly elevate your fish fry experience. The batter is light, crunchy, and adds the perfect touch to our fresh fish.
Recipe instructions Beer Battered Fish
In a bowl, mix the beer, 1 and 1/4 cups of flour, baking powder, and 1 and 1/2 teaspoons of salt until smooth. The batter should be slightly runnier than pancake batter and set aside. In another dish, blend the remaining 1 cup of flour, cayenne, garlic powder, and 2 teaspoons of salt thoroughly.
Sprinkle the cod with the remaining 1/2 teaspoon of salt.
Attach a thermometer to the side of a large pot. Add oil to the pot over medium-high heat, ensuring it is 3 inches deep. Once the oil reaches 350°F, dip the cod into the flour mixture one piece at a time and turn to coat. Then dip it into the batter, allowing excess to drip off. Gently add 2 to 3 pieces of cod to the hot oil and cook, turning halfway through, until golden brown, which should take 6-8 minutes. Finally, move the cod to a plate lined with paper towels. Cook the additional cod in batches, letting the oil heat back up to 350°F between each batch.
Add a pinch of salt. Serve while hot with tartar sauce and malt vinegar on the side, if desired
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