Best Beer Batter Fried Fish Recipes

CRUNCHY BATTER FRIED FISH (NO BEER)

Steps:

• Mix together 1 cup flour, 1/4 cup cornstarch, baking powder and salt in a bowl.
• Stir in enough club soda to make a batter about the consistency of thin pancake batter. You don't want it too thick, just thick enough to nicely coat a spoon.
• Season the batter to taste if desired with seasoning of your choice. I suggest Old Bay, Lemon Pepper seasoning, or seasoned salt. set aside.
• In another bowl, mix together remaining 1/4 cup flour and 1/4 cup cornstarch.
• Heat oil in a deep pan to 375°F Use a candy thermometer if you need to. Oil in pan should be about 3" to 4" deep.
• Cut fish into portion sizes and remove any pin bones, and pat dry.
• Dredge the fish in the dry flour/cornstarch mixture. Shake off any excess.This allows the batter to stick to the fish.
• Dip dredged fish into batter allowing any excess to drip off before carefully adding the fish to the hot oil.
• Cook the fish one or two pieces at a time until golden brown.
• Drain on paper towels or better yet, on a cake cooling rack set up over paper towels.
• Serve while hot.

BEER BATTER-FRIED FISH

Steps:

• In 4-quart Dutch oven or deep fryer, heat oil (1 1/2 inches) to 350°F. Cut fish into 8 serving pieces. Lightly coat fish with 3 to 4 tablespoons Bisquick mix.
• In medium bowl, mix remaining ingredients except Tartar Sauce with hand beater until smooth. (If batter is too thick, stir in additional beer, 1 tablespoon at a time, until desired consistency.) Dip fish into batter, letting excess drip into bowl.
• Fry batches of fish in oil about 4 minutes, turning once, until golden brown. Remove with slotted spoon; drain on paper towels. Serve hot with Tartar Sauce.

FRIED FISH WITH VODKA AND BEER BATTER

Steps:

• Rinse fish fillets, and dry with paper towels. Season well with salt and pepper, and dust with rice flour, shaking off any extra. Set aside.
• Place a wide, deep pan over medium heat. Add oil to a depth of at least 1 1/2 inches, and bring to 375 degrees on a deep-fry thermometer. In a medium bowl, mix together the all-purpose flour, 1 1/4 cups rice flour, baking powder and 1/2 teaspoon salt. Slowly stir in the vodka and beer to make a batter. (Don't make batter ahead of time, or the bubbles from the lager will be lost.)
• Dip one fillet into batter to coat it completely, then lower into hot oil. Repeat with other fillets, working in batches if needed. When undersides of fillets are golden brown, after 1 or 2 minutes, turn, and brown other sides, a minute or two. Lift from oil, drain and serve.

BONNIE'S BEER BATTER FRIED FISH AND MALT VINEGAR

Steps:

• 1. Heat the electric skillet or deep fryer to 375 degrees. Use canola oil for frying.
• 2. Before you begin, make sure the fish is dry. This will make the batter stick to the fish. You can use any white firm fish, but cod is better.
• 3. In a pie plate, combine flour, baking soda, salt and pepper. Whisk until mixed, then add the beer and mix until smooth. You may need to add a little more beer to thin the batter.
• 4. Drop the coated fish in the hot oil. Fry about 6 to 8 minutes a side until golden brown and crispy, and then turn and cook the other side. Don't over cook. Drain fish on paper towels.
• 5. Serve with the homemade tartar sauce recipe above. Sprinkle the fish with malt vinegar. Pass the bottle at the table.
• 6. This is what it looks like! Enjoy!
• 7. Cook's tip: This is excellent served with my oven fries posted on this site. You can make either fries or the wedges/chips. They are also low in calories and fat with only 1 tablespoon of olive oil!" https://www.justapinch.com/recipe/utahn/best-oven-baked-fries/potatoes?k=oven+fries+bonnie&p=1&o=r

BEER BATTER FOR FRIED FISH

Steps:

• Dissolve 1 package dry yeast in 1/2 cup warm beer.
• Add 1 cup flour, and a pinch of salt. Stir.
• Add remaining 1/2 cup beer and more as needed for "sticky run" dough.
• Cover with a dish towel and let it stand in a warm place for a 1/2 hour or more.
• Fold in egg white and use immediately.
• Dry fish fillets with a paper towel before dipping in batter.
• Fry in hot vegetable, peanut, or corn oil.
• Enjoy!

BEER BATTER FRIED FISH & MALT VINEGAR

Steps:

• Whisk flour, soda, salt & pepper in a medium bowl. Whisk in beer until smooth.
• Heat oil in a large skillet or deep fat fryer until hot (about 375 degrees F.)
• Meanwhile, pat fish dry. Add to batter, a few pieces at a time, stirring to coat. Fry fish, in two batches, 6 - 8 minutes or until batter is crisp & golden brown & fish just begins to flake, turning once. Drain on paper towels.
• Drizzle 2 tsp of the vinegar over fish. Stir remaining 2 tsp vinegar into tartar sauce; serve with fish. Enjoy!