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A study conducted at Auckland University in New Zealand leads researchers to believe that beer-battered fish may be healthier than fish fried in other batters. The alcohol in the beer causes the cooked batter to form a hard shell, keeping it from absorbing much of the frying oil. The researchers suggest using one cup of beer for each cup of flour!
- Slice filets into 2-inch strips. Sprinkle them with lemon juice, then roll in flour (seasoned with salt and pepper).
- Prepare batter by combining flour, salt and cayenne pepper, then gradually blending in the beer until all the ingredients are thoroughly mixed.
- Heat oil in fish fryer or cast iron Dutch oven. Dip fillets in batter and fry until golden brown. Drain on paper towel to remove excess grease.
- Serve with hot sauce or tarter sauce.