BEER BATTER FRIED FISH AND MALT VINEGAR -- BONNIE'S

Bonnie ^O^

By
@Utahn

Instead of running to the fish and chips place in your neighborhood, such as Long John Silvers, why not whip up some great tasting fish right in your very own kitchen? The coating cooks up light and crispy. This is a tried and true recipe at our house. Hope you enjoy it, too!



Recipe courtesy of Francis Cline, photos, of course, are my own.


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Comments:

Prep:

10 Min

Cook:

15 Min

Ingredients

1
pound of cod fillets cut into 2 inch strips
1
cup flat beer, maybe a tad more to thin the batter if it is too thick
1/2
teaspoon (each) of salt and pepper
1
cup all purpose flour
1/2
teaspoon baking soda
enough canola for frying. i use an electric skillet.
malt vinegar to shake on fish

MY TARTAR SAUCE RECIPE

1
cup of mayo, best foods
2
tablespoons fresh minced onions
1/4
cup fresh minced parsley
1
dill pickle minced
1
teaspoon fresh lemon juice
2
teaspoons malt vinegar
salt and white pepper if desired
mix it all together and chill 1 hour.

Directions Step-By-Step

1
Heat the electric skillet or deep fryer to 375 degrees. Use canola oil for frying.
2
Before you begin, make sure the fish is dry. This will make the batter stick to the fish. You can use any white firm fish, but cod is better.
3
In a pie plate, combine flour, baking soda, salt and pepper. Whisk until mixed, then add the beer and mix until smooth. You may need to add a little more beer to thin the batter.
4
Drop the coated fish in the hot oil. Fry about 6 to 8 minutes a side until golden brown and crispy, and then turn and cook the other side. Don't over cook. Drain fish on paper towels.
5
Serve with the homemade tartar sauce recipe above. Sprinkle the fish with malt vinegar. Pass the bottle at the table.
6
This is what it looks like! Enjoy!
7
Cook's tip:
This is excellent served with my oven fries posted on this site. You can make either fries or the wedges/chips. They are also low in calories and fat with only 1 tablespoon of olive oil!" BEST OVEN BAKED FRIES AND POTATO WEDGES

About this Recipe

Course/Dish: Fish