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Chew on This | Beer Battered Fish Fry

Fish fry season has started. Is there a season for fried fish? Well, in my mind the season begins with Lent and continues through the summer as local fresh fish is easier to come by. I have never fried fish. For starters, The Husband does not like fried fish (or fried chicken). Also, I am not a fryer of foods. It's a bit intimidating, and messy. And because of this, I can easily count the number of times I've dropped something into a deep pot of oil and fried it up (these are some good examples: fritters and hush puppies). This is not to say that fried foods aren't yummy good. They are. I just don't fry them.

So, rebel that I am, I decided to fry some fish. It was delicious. Crispy on the outside, flakey good on the inside. Even The Husband ate it and said he enjoyed it. And I'm pretty sure he didn't just tell me so to be nice. He ate two good helpings. What? Nice!

Kick off your fry season with this solid fish fry recipe. Goodness awaits!



Beer Battered Fish Fry
(recipe adapted via Mini Pie Kitchen)

1 - 1 1/2 pounds white fish (I used cod)

1 C flour
1/4 t cayenne

10 ounces beer


In a shallow bowl, mix together one cup of flour, salt, onion powder, garlic powder, pepper, and cayenne. In another bowl, mix together one cup of flour, salt, pepper, and your beer. Cut your fish into strips, portioned how you prefer.

When ready to fry, pour your oil into a pot to a depth of 2". Heat oil until a deep fry thermometer reaches a temperature of 400℉. Next, set up a production line for yourself — fish, dry coating, wet coating, oil. Roll your fish into the dry flour mixture, coating all sides. Next, dip the flour coated fish into the beer batter, coat fish completely. Now carefully, slowly, place the coated fish into the hot oil. When the fish is golden brown on one side, gently flip over and allow the other side to fry. It should take 2-4 minutes per side to cook through. Drain fish on a paper towel lined cookie sheet. Serve with hush puppies or fries, tarter sauce, sliced lemon, and malt vinegar. Enjoy! Posted by Cares and Mimi at 4:00 AM