Description
Enjoy a deliciously crispy beer batter fish fry, perfect for a satisfying meal with a touch of spice.
Ingredients
Units
Scale
- 3 pieces of cod
- 3/4 cup (180 ml) of flour
- 1/4 cup (60 ml) of cornstarch
- 1/4 tsp cayenne pepper
- 1/4 tsp paprika
- 1 tsp kosher salt
- 1 tsp baking powder
- 1/3 cup (80 ml) lager beer
- Vegetable oil, for frying
- Lemon wedges, for serving
Instructions
- Pour enough vegetable oil into a cast iron skillet to reach a depth of 1/2 inch. Heat the oil over medium heat until it reaches 350°F (175°C).
- In a mixing bowl, combine the flour, cornstarch, cayenne pepper, and paprika. Reserve 2/3 of this mixture in a separate bowl for dredging the fish.
- Add the kosher salt and baking powder to the remaining 1/3 of the flour mixture. Gradually whisk in the lager beer until the batter is smooth and free of lumps.
- Pat the cod pieces dry with paper towels. Dredge each piece in the reserved dry flour mixture, shaking off any excess.
- Dip the dredged fish into the beer batter, ensuring each piece is fully coated.
- Carefully place the battered fish into the hot oil. Fry for 4-5 minutes on each side, or until the fish is golden brown and cooked through.
- Remove the fish from the oil and drain on paper towels. Serve immediately with lemon wedges.
Notes
- For a lighter batter, you can use club soda instead of beer.
- Serve with tartar sauce or malt vinegar for extra flavor.
- To keep the fish warm while frying in batches, place cooked pieces on a baking sheet in a 200°F oven.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1
- Sodium: 800
- Fat: 20
- Carbohydrates: 40
- Fiber: 2
- Protein: 30
- Cholesterol: 60