Roasted Russet & Sweet Potato Wedges 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
"I believe baking soda is better to use than baking powder. It does need to be replenished, however, if left to stand too long. Also, club soda (seltzer water) can be used instead of beer but beer produces more of a bubbly batter or you can add a little lemon or lime to a club soda batter and it will create more bubbles."
"Great batter. I used Old Bay seasoning. My family loves fish fries and this recipe is a hit!"
"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!"