Beer Batter Fried Fish Recipes

WISCONSIN BEER BATTERED FRIED FISH

Steps:

• Put flour, seasoning salt, garlic powder and paprika into a large bowl and whisk to combine.
• Add beer and 1/4 cup water and whisk to make a smooth batter.
• Pour the oil into a large heavy pot to a depth of 2" and heat over medium high heat until temperature registers 350 F on a deep fry thermometer.
• Working in batches, dust the fish with cornstarch lightly, dip the fish into the batter, shaking off some of the excess, and fry, turning occasionally, until cooked through and deep golden brown, about 5 minutes. Transfer the fried fish to a rack to drain.

BEER BATTER FISH MADE GREAT

Steps:

• Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with salt and pepper.
• Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.
• Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.

BEER BATTER FISH FILLETS

Steps:

• In a large bowl, mix together flour, salt, baking powder, and dill. Add beer, milk, and eggs; mix well.
• Place fish fillets in batter mixture, coat well, and let stand for 15 minutes.
• Heat deep fryer to 375 degrees F (190 degrees C). Place fish in hot oil, and fry until golden brown. Cook fish in batches to maintain oil temperature. Serve.

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.

CRISPY BEER-BATTERED FISH

Steps:

• In a shallow bowl, combine the cornstarch, baking powder, salt, Creole seasoning, paprika, cayenne and 1/2 cup flour. Stir in milk and beer until smooth. Place crackers and remaining flour in separate shallow bowls. Coat fillets with flour, then dip in batter and coat with crackers., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fish in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels.

BEER-BATTERED FISH

Steps:

• In a wide 6-quart pot fitted with a deep-fat thermometer, heat oil to 350 degrees over medium-high. Meanwhile, in a medium bowl, whisk together flour, 1 1/2 teaspoons salt, and baking powder. Slowly add beer and whisk batter until smooth. Line a baking sheet with paper towels and place near stove.
• Pat fish dry with paper towels and season lightly with salt. In two batches, dip fish into batter (gently shaking off excess) and place in oil. Fry fish, turning occasionally, until deep golden brown and crisp, about 7 minutes per batch (adjust heat as necessary to maintain 350 degrees throughout frying).
• With a slotted spoon or mesh strainer, transfer fish to prepared sheet to drain. Keep warm while cooking second batch. Serve with lemon wedges and tartar sauce.

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.