If you love a golden-crusted fish fillet, this beer battered fish recipe will be a hit at your next fish fry or family dinner. This meal uses basic ingredients that do not lack on flavor.
Not everyone loves seafood and I have to admit that I am not really a huge fan of most fish. However, I have always loved the taste of a really good fillet from Lon John Silvers. Their batter is unmistakable and unique. One of our goals when preparing this dish was to make a crust that was very similar to that recipe.
I’ve also always admired the taste of a good beer batter so I wanted to incorporate that ingredient. We feel that the final result is one of the best beer battered recipes you will ever taste.
How to make the best beer battered fish recipe you will ever eat
Whether you like mahi-mahi, catfish, walleye, trout, sea-bass or any of the wide variety of fish, there is one thing that is true. A well-prepared fish is so satisfying to eat but a bad recipe can be uneditable. It is for this reason, I like to use a fish like cod that is mild in taste. It has less of that fishy taste that fish haters loathe.
The remainder of the ingredients are very common and takes very little time to prepare.
For this beer battered fish recipe, you will need
- A medium to dark beer (Honey Brown)
- Smoked Paprika
- Onion Powder
- Baking Powder
- Baking Soda
- Vegetable Oil
If you are a fan of fish fries, you can make a quality fish fillet at home that will be better than any fish fry you’ve ever been to.
Beer Battered Fish Recipe
This beer battered fish recipe is a great winter time meal.
- 2 lbs cod fish fillet
Make sure the fish is completely thawed.
Add oil to a medium pot and bring to a boil at medium high heat.
Thoroughly mix all the beer batter ingredients together until the consistency is a thick smooth batter. If it’s too thick, add more beer until its the desired consistency.
Fully submerge each fillet into the beer batter and thoroughly cover evenly.
Do not shake excess batter off and add to the boiling oil.
Only add a few pieces at a time to ensure that the fillets do not stick together.
Cook until the fillets are a nice golden brown color.
Serve with a nice tarter sauce or with malt venegar.