- 2 lbs (900g) cod or haddock
- 1 egg
- 1.25 cups (300ml) beer, preferably a lager
- 1.25 cups (150g) all-purpose flour, plus more for dredge
- 1 Tbsp (14g) garlic powder
- 2 tsp (8g) cayenne
- 2 tsp (8g) white pepper
- Kosher salt to taste
- 2 quarts (2L) canola oil for frying
Make Beer Battered Fish Like a Chef
Learn how to fry like Joshua Weissman.
Prep:
15 minutes
Cook:
5 minutes
Serves:
4
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Ingredients
Directions
- Cut the fish into 4 even pieces. Season with salt and allow to cure for at least 10 minutes.
- While the fish is curing, preheat canola oil in a heavy bottomed pot or dutch oven to 350°F (176°C).
- To make the batter, whisk together all-purpose flour, garlic powder, cayenne, and white pepper until fully combined. Whisk in 1 egg and the beer until homogenous.
- On a small baking tray, dredge cured fish in all purpose flour, then dip the fish into the batter until completely coated. Once coated, gently lower into the hot oil and fry until golden brown and crispy.
- Using a wire mesh strainer or spider, transfer the fried fish to a wire rack lined baking tray and season with salt.
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