By Witch Doctor on May 21, 2007
"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!"
Serving Size: 1 (238 g)
Servings Per Recipe: 4
"Delicious and pretty easy. The only thing I did different was making the batter in advance and refrigerated it (an hr or so, possibly not necessary but I was told that caused my failures in the past). Next time I might add a bit more spice or a more flavorful beer to the batter but all around I liked it a lot."
"Fantastic!!! This is my go to recipe for our fresh bass (have even used trout and catfish). I've played around with the spice a bit; adding more cayenne, garlic salt, sea salt, lemon peel or lemon pepper, depending on the mood. I've used everything from light beer to amber ale and must say the more full bodied beer the better! Love the versatility, THANK YOU for an excellent base to build from; if you choose too. ;)"
"This recipe is easy and super tasty! I used EVOO and cornmeal instead of the cup of flour. It was fantastic with malt vinegar to top it off."