Imported from Instagram

Beer-Battered Fish

Name: Beer-Battered Fish
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: British
Ingredients: 2 lb Fresh cod (Cut the fillet into equal portions; approximately 1-inch-thick pieces work well.); 24 oz IPA beer (Use cold beer.); 2 cup All-purpose flour (Divided; an additional 3/4 cup is placed in a shallow bowl for dredging.); 0.5 cup Cornstarch; 0.5 tsp Garlic powder; 0.5 tsp Onion powder; 0.5 tsp Paprika; Salt (To taste; use some in the batter, lightly season the fish, and sprinkle on the fried fish before serving.); Vegetable oil (For frying; enough to completely submerge the fish.)

Recipe by Timothy Clowers @cookitwithtim · Instagram

Imported by K Kampani on SeeMeCook

Crispy, golden beer-battered cod with a flaky, tender interior. Cold IPA creates a light, bubbly batter that fries to a crunchy finish.

4 servings25 minBritish

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Ingredients

2 lb Fresh cod (Cut the fillet into equal portions; approximately 1-inch-thick pieces work well.)
24 oz IPA beer (Use cold beer.)
2 cup All-purpose flour (Divided; an additional 3/4 cup is placed in a shallow bowl for dredging.)
0.5 cup Cornstarch
0.5 tsp Garlic powder
0.5 tsp Onion powder
0.5 tsp Paprika
Salt (To taste; use some in the batter, lightly season the fish, and sprinkle on the fried fish before serving.)
Vegetable oil (For frying; enough to completely submerge the fish.)

Steps

1
In a medium bowl, combine the flour, cornstarch, garlic powder, onion powder, paprika, and salt for the batter.
2
Slowly whisk the cold IPA into the dry ingredients until the batter is smooth. It will be bubbly at first.
3
Refrigerate the batter for 10 minutes so the bubbles can dissipate while you prepare the fish.
4
Place the additional 3/4 cup of flour in a shallow bowl and set it aside for dredging.
5
Pour vegetable oil into a Dutch oven or saucepan and heat it to 365°F. Use enough oil to completely submerge the fish.
6
Cut the cod fillet into equal portions. Pat the pieces thoroughly dry with paper towels, then season them lightly with salt.
7
Dredge each cod portion in the flour, coating every surface.
8
Dip each floured piece into the beer batter and let the excess batter drip off. Repeat the dredging and battering once, then carefully transfer the fish immediately to the hot oil.
9
Fry each piece for 4–5 minutes, or until the coating is golden brown and crisp. Avoid overcrowding the pan so the oil temperature does not drop.
10
Remove the fried fish with a slotted spoon and place it on a paper-towel-lined plate or cooling rack. Let it drain for about 5 minutes.
11
Sprinkle the fish lightly with salt and serve with lemon wedges, tartar sauce, or ketchup.

Notes

The recipe page lists the flour as 2 cups divided and separately specifies an additional 3/4 cup for dredging. The page also notes that a constant oil temperature of 375°F helps prevent sogginess, while the structured instructions specify heating the oil to 365°F; follow the structured recipe temperature. Store cooled fish in an airtight container in the refrigerator for up to 3 days, or freeze in a single layer for up to 2 months. Cod may be substituted with haddock, tilapia, or catfish; Pilsner, lager, or light ale may replace the IPA.