Beer-Battered Fish is a classic dish that combines tender, flaky fish fillets with a light, crispy batter infused with the rich flavor of beer.
This dish originates from traditional pub fare but has become a beloved staple across various cuisines worldwide. The process begins by selecting fresh fish, such as cod, haddock, or pollock, which are known for their mild flavor and firm texture,
making them ideal for frying. The fish is often cut into fillets or smaller portions, ensuring even cooking and a perfect bite in every piece.
Ingredients:
- 1 1/2 c.all-purpose flour
- Kosher salt
- 1/2 tsp.Old Bay seasoning
- 1(12-oz.) bottle lager (such as Harp's)
- 1large egg, beaten
- 2 lb.cod, cut into 12 pieces
- Freshly ground black pepper
- Vegetable oil, for frying
- Lemon wedges, for serving
Instructions:
In a large bowl, whisk together flour, 1 teaspoon salt, and Old Bay, then whisk in beer and egg. Let sit for 10 minutes.
Dry cod with paper towels and season with salt and pepper.
In a large pot over medium heat, add enough oil to come up 3 inches and heat to 375°. Working in batches, coat cod in batter then carefully drop in heated oil. Fry until golden and fish is cooked through, 5 to 6 minutes, flipping fish halfway through. Remove and place on a paper towel–lined plate and season with salt.
Serve with lemon wedges.