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DEEP FRIED FISH (BATTER)

Nothing beats a basket of batter-fried fish after a full day afield.
By Sal Agliano
DEEP FRIED FISH (BATTER)

Serves: 4-6

Ingredients:

  • 2 lbs. fish fillets (flounder, cod, etc.)
  • 1 cup flour
  • 1 tablespoon light oil
  • 1 egg, slightly beaten
  • 1 cup warm beer
  • Oil for deep frying


Directions:
In a mixing bowl, combine the beaten egg, light oil and beer. Sift the flour into the bowl and mix until the batter is free of lumps. Set aside for about an hour – this allows the flour to absorb the liquid which improves the clinging power of the batter.

Cut the fillets into chunks. Heat the oil as described in previous recipes. Stab each chunk of fish with a fork and dip into the batter. Twirl the fish to coat evenly and lift and hold briefly over the batter to allow the excess to drip off. With another fork, slide the coated fish into the hot oil. Cook fish until golden brown. Drain on paper towels.
 

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