Beer Batter Fish Recipe



Beer Batter Fish

Beer Batter Fish!

Is I write this post I have memories of my mother standing on one leg in the kitchen patiently frying shrimp, cod and smelt for Christmas Eve.  Anna Marie loved her fried fish!

This is a great recipe to use for the Christmas Eve Feast!

When not the holiday season, we also served Beer Battered Fish at our family restaurant to rave reviews!  We would usually batter cod, halibut and perch then serve them up "all you can eat" with piles of potato pancakes ( apple sauce and sour cream), french fries, tarter sauce and coleslaw.

So get some beer and some fish, make some batter, fry some fish, drink some beer.....

And if you are looking for an amazing seafood cookbook check out the one by celebrity chef Rick Moonen below!


Beer Batter Fish Recipe

Yield 30 fl oz

2 Bottles Beer -  what your drinking but not too dark
1 lb Flour
3 eggs
1/2 tsp Kosher salt
1/2 tsp Fresh ground black pepper
1/4 cup Corn starch
2 pinches Cayenne pepper
1/2 tsp Baking powder
10 oz of your favorite skin off white fish or shrimp I use about 3 oz of batter per piece
A large skillet or deep fryer for frying
Melted Shortening, Peanut oil or Canola (I prefer shortening) 375 degrees

In a large bowl, pour in beer. Sift flour and cornstarch into the bowl, whisking in gently until just combined, stir in seasonings.

Pat your 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 batter flour let excess drip off then place it carefully into the heated oil.

Fry fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes.

Transfer to a paper towel-lined baking sheet or platter and keep warm in oven.

Fry remaining fish in batches, be sure the oil get back to 375 degrees between batches or your fish will absorb too much oil and be greasy.

Serve with tarter sauce, lemon and hot sauce

Or you may finish it with grated Parmesan, lemon and fresh chopped Italian parsley.

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