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Crispy Beer-Battered Fish
A local restaurant made a similar breading for shrimp po' boys, but we think this version's better. I serve the beer battered fish with a ranch dressing and hot sauce mixture as a dip. —Jenny Wenzel, Gulfport, Mississippi
Ingredients
- 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
Directions
- 1. 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.
- 2. 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.
Nutrition Facts
1 fillet: 513 calories, 27g fat (3g saturated fat), 66mg cholesterol, 775mg sodium, 35g carbohydrate (2g sugars, 1g fiber), 30g protein.
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