Crispy Beer Battered Fish Recipe
- 1/2 cup cornstarch
- 1-1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon Creole seasoning
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 cup all-purpose flour, divided
- 1/2 cup 2% milk
- 1/3 cup beer or nonalcoholic beer
- 2 cups crushed unsalted top saltines (about 40)
- 4 cod fillets (6 ounces each)
- Oil for deep-fat frying
- In a shallow bowl, combine the cornstarch, baking powder, salt, Creole seasoning, paprika, cayenne and 1/2 cup flour. Stir in milk and beer until smooth. Place crackers and remaining flour in separate shallow bowls. Coat fillets with flour, then dip in batter and coat with crackers.
- In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fish in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels. Yield: 4 servings.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Crispy Beer Battered Fish
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"Use any kind of fish. I have used haddock and cod. Wonderful. !"
"Can't wait to try this. Does any fish work well? (I am a catfish lover). Please advise. Thank you, absolutely LOVE your recipes."
"Excellent! Very crispy and tasty batter! The fish was better than any we've ever made at home. My husband is a picky eater and he not only cleaned his plate but went back for seconds! The only change I made to the recipe was to use cajun seasoning as I could not find creole. I crushed the saltine crackers in my blender to make them extra fine. Will absolutely make this again!"
"Very good batter. Used real beer because I don't believe nonalcoholic beer is allowed in our home. If you put the prepared fish in the freezer 15-20 min then directly into the hot oil, the batter won't fall off the fish during frying."
"This batter is not just for Fish! It also works very well on Chicken. I prepared some chicken wings using this recipe last week and they were wonderful. Who would believe that Beer and milk would work so well together. They do and the amount of heat is just enough.I did make one small change. I did not use the saltines. I lightly dusted each wing with some of the same spices that went into the batter. I allowed the wings to air dry for about 20 minutes. Then into the batter they went. I tapped the side of the bowl to remove excess batter before placing into the hot oil. My wings were on the larger side so I finished cooking them in the oven for an additional 15 minutes at 350.I also believe that this same batter would a good one to use with onion rings.Janie"