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Ingredients

Adjust Servings:
Vegetable Oil – 6 cups
Cod Fillet – 1 ½ lb (680 g)
Rice Flour – 1 ⅓ cup
Wheat Flour – ½ cup
Kosher Salt – 2 tsp
Baking Powder – 1 ¼ tsp
Cayenne Pepper – ¼ tsp
Pale Lager – 1 cup

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Crispy Beer-Battered Fish

Crispy Beer-Battered Fish

  • 25 min
  • Serves 4
  • Medium

Ingredients

Recipe

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Crispy beer-battered fish is a well-known worldwide treat and a favorite no matter where you live. Although it may seem like it requires a lot of effort to attempt deep-frying at home, it’s not as difficult as you think. You’d love to deep-fry but you don’t own a deep-fryer? No biggie! Just get that Dutch oven ready.

Clip a frying thermometer to the side of a Dutch oven and set vegetable oil to heat. Meanwhile, prepare the fish and batter. You’ll notice that this recipe uses rice flour. Don’t skip it, as it makes the batter that much extra crisp. In less than half an hour, your hot homemade beer-battered fish is ready to serve and rivals your favorite takeout or restaurant for crispiness and flavor!

Steps

1
Done

Heat vegetable oil in a Dutch oven until 365 ºF.

2
Done

Place half of the rice flour on a plate and set aside. In a separate bowl, whisk together the remaining rice flour, regular flour, 1 ½ teaspoon of kosher salt, baking powder, and cayenne pepper.

3
Done

Pat skinless, boneless cod fillets dry with paper towels. Cut them into 3-inch long chunks. Season with the remaining kosher salt. Coat the fish, one at a time, in the rice flour and arrange in a single layer on a baking sheet.

4
Done

Add cold beer to the flour mixture and whisk until smooth.

5
Done

Once the oil has heated, toss the floured fish in the batter mixture. Working in batches, transfer the pieces into the oil. Deep-fry, stirring and flipping them occasionally with tongs, until evenly brown and crisp, about 5 minutes. Drain to remove excess oil.

Many people only order deep-fried fish at restaurants because they can't be bothered to make it at home. If only they knew that it is one of the easiest things you can make yourself. Give this recipe for beer-battered fish a try, and don't forget to share your feedback in the comments section below!

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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