Margie's Beer Fish Batter
Submitted by ROCKWELL
Beer batter with cornmeal and flour creates crispy, golden coating for fried fish that’s perfect for fish fries, tacos, or classic fish and chips.
YIELD
6 cupsPREP
5 minCOOK
0 minREADY
5 minBeer is the secret to light, crispy fried fish.
Cornmeal and flour mix with eggs and beer to create a batter you can adjust from thin to thick depending on how much crust you want.
The beer adds flavor while the carbonation keeps the coating airy and crunchy when it hits hot oil.
Kitchen Tips
- Add beer gradually until batter reaches your desired thickness; thicker batter equals thicker crust
- Use any beer you like; lager works great, but stouts add malty depth
- Preheat oil until a drop of water sizzles immediately when it hits the surface
- Don’t crowd the pan; fry in batches so the temperature stays high
- Fish is done when lightly browned on both sides and flakes easily
Variations
- Add Old Bay seasoning or Cajun spice to the dry ingredients
- Use this batter for onion rings, mushrooms, or zucchini
- Substitute club soda for beer if you want alcohol-free batter
Ingredients
Directions
Mix dry ingredients, add eggs, then add beer until batter is at desired consistency.
The thicker the batter the thicker the breading will be on the fish.
Can be deep-fried or pan-fried.
When pan-frying use a generous amount of oil, ¾ of the fillet should be covered.
Be sure oil is pre-heated to the point that the fish begins frying as soon as it is placed in the skillet.
Test with drops of water if unsure.
Fish is done when lightly browned on both sides.
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