Beer Batter Fish

Back to cooking!!

No one really wants a big story before the recipe so I’ll jump right to it!

Beer Batter Fish

1 Lb Fish (I used walleye)

1 1/4 + 1/2 cup Flour 

1 Tablespoon garlic powder 

1 Tablespoon onion powder

1 Tablespoon paprika 

1/2 Tablespoon baking powder 

1 + 1/2 Teaspoon salt and pepper

1 can of beer (I used Bud Light, but anything on hand)

Canola Oil

Now for all the fun:

1. Lets prep the oil.  In a Dutch Oven pour the Canola oil in. How much you ask? I would say about 3 to 4 inches worth. Why Canola oil? It has a higher smoke level than a vegetable oil, meaning you are less likely to burn what you have cooking. You can also use grapeseed oil or peanut oil.  Bring the oil to 350.

2. While the oil is heating start to prep the fish. There isn’t too much to do. 

Dry the fish well!!!!

Put down paper towels and pat dry. This is what is going to help give the crispy texture to your fish. 

On a plate pour the 1/2 cup of flour along with the 1/2 teaspoons of salt and pepper. 

Coat both sides of the fish and knock off the extra.

Repeat with all of the fish you have.

3. In a bowl start making the batter. Flour, paprika, onion powder, garlic powder, baking powder, salt and pepper. 

Whisk that together and then add in your beer. 

If there are clumps it’s ok. 

If you think that it is too thick add in some water. 

On a side note, if you don’t want to use beer you can substitute soda water!

4. Dip your fish two at a time into the batter. Make sure it’s all coated and happy.

5.  Check that your oil is at 350 and then you can start.
If the oil is not at 350 don’t start!
To low of a temp means soggy and unappetizing food.

6. With a swish and flick motion you are going to put your fish in the jacuzzi of oil.

What does that mean? Take your fish with tongs and move it back and forth in the oil then let it drop. 

This motion allows it to start cooking and not stick to the bottom. 

Cook 4 minutes on each side. 

7. Pull the fish out and place on a wire rack with paper towel underneath to catch the oil. 

Don’t place your fish on the paper towels. Doing this will result in soggy fish since that makes it steam. 

If you don’t have a wire rack like myself, turn anything upside down that is metal and use it.

In my case that handy little rack you see is from a brownie pan that makes nothing but edge pieces. 

(I never use it since I like the center pieces.)

8. Pull out the fish and lay on your homemade rack or if you’re fancy your wire rack.

Salt your fish.

For the love of everything good salt your fish. 

This will make all of the difference to the taste. 

9. You better enjoy this!! Nah, I’m joking, but I hope you do.  Make sure you don’t burn yourself and yes do enjoy it. 

Side note: You can “clean” your oil and reuse it. Just drain it and the put it back into a jug. I would mark it fish and the date you used it so you can remember what it was used for and when.

You can use a fryer, but I would HIGHLY recommend getting a Dutch oven. They are easier to clean, hold temperature better, and they also have lids so you can make soup, so that is a win win. 

If you like this recipe, tried it, or did something to it; let me know in the comments!

Happy travels and cooking.