thepioneerwoman5.0
Beer Battered Fish
Fry up crispy, flaky beer battered fish in just 20 minutes. This cod recipe get its light coating from cornstarch and bubbly lager. Serve it with tartar sauce!
👥 6 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 10 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●dutch oven
- ●baking sheet
- ●oven
📝 Preparation Steps
1
For the fish: In a shallow dish, combine 1/2 cup of cornstarch with 2 teaspoons of salt and 1 teaspoon of pepper. Set aside.
2
In a large bowl, combine the flour, baking powder, paprika, remaining 1 cup of cornstarch, 2 teaspoons of salt, and 1 teaspoon of pepper. Gently stir in the cold beer until just combined. Cover and refrigerate the batter until ready to use.
3
For the tartar sauce: In a medium bowl, combine the mayonnaise, relish, lemon zest, lemon juice, dill, salt, and pepper. Cover and refrigerate until ready to use.
4
In a large Dutch oven, heat 2 inches of oil to 375°F. Place a wire rack over a baking sheet.
5
Pat the fish dry with paper towels. Cut the fish into 10 to 12 (3-inch) pieces. Dredge the fish in the cornstarch mixture, shaking off the excess. Working in 3 to 4 batches, coat the fish in the chilled batter. Immediately transfer the battered fish to the hot oil and cook until golden and crispy, 2 to ⏱️ 3 minutes, turning as needed. Transfer the fish to the wire rack and sprinkle with salt.
6
Serve the fish with the tartar sauce, lemon wedges, and malt vinegar.
Lemon wedges, for servingMalt vinegar, for serving
Nutrition Facts
calories
1230 Calories
fat Content
92 g
fiber Content
1 g
sugar Content
4 g
sodium Content
1065 mg
protein Content
43 g
trans Fat Content
0 g
cholesterol Content
113 mg
carbohydrate Content
52 g
saturated Fat Content
9 g
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