Prep 0 mins
Cook 20 mins
This is my ultimate beer battered fried fish the way we like.
- 1 cup flour
- 1⁄2 teaspoon seasoning salt (such as Lawry's)
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon garlic powder
- 0.5 (8 ounce) bottle light beer or 0.5 (8 ounce) can beer
- 1⁄4 cup water
- 1 1⁄2 lbs white fish (such as cod, haddock, halibut)
- cornstarch, for dusting
- Put flour, seasoning salt, garlic powder and paprika into a large bowl and whisk to combine.
- Add beer and 1/4 cup water and whisk to make a smooth batter.
- Pour the oil into a large heavy pot to a depth of 2" and heat over medium high heat until temperature registers 350 F on a deep fry thermometer.
- Working in batches, dust the fish with cornstarch lightly, dip the fish into the batter, shaking off some of the excess, and fry, turning occasionally, until cooked through and deep golden brown, about 5 minutes. Transfer the fried fish to a rack to drain.
I was looking for a beer batter that isn't too heavy. I didn't use the seasoning salt, but it was perfect. I think the addition of the water helps to make the batter lighter. This is the only way I batter fish now. Thank you for posting!
I am a Wisconsin girl and we are very particular about our fish fry! Found this recipe. I used about 8 oz of locally brewed amber beer and about 1/3 c water. This was great! The breaking adhered to the fish, as it should, and it was delicious. I did sprinkle a little salt on the fish when it came out for good measure. Thank you for such a great classic Wisco recipe!