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Golden beer batter fried fish draining on a wire rack over a baking sheet

Beer Batter Fried Fish with Garlic and Pepper

This beer batter fried fish coats fillet pieces in an egg, warm beer, flour, baking powder, salt, pepper, and garlic batter.
Course Main Course
Cuisine British-inspired
Keyword beer batter fried fish, fish fillets fried in hot oil, fried fish with baking powder batter, garlic seasoned beer batter, warm beer fish batter
Servings 4 servings
Calories 339

Equipment

  • 1 set Measuring Cups and Spoons for measuring the batter ingredients
  • 1 Mixing Bowl for mixing and holding the batter
  • 1 Whisk for combining the batter
  • 1 Paper Towels for patting the fish dry
  • 1 Cutting Board for portioning the fish fillets
  • 1 Chef's Knife for cutting the fillets
  • 1 Large Heavy-Bottomed Pot deep enough for a 2-inch oil depth with safe headroom
  • 1 Stovetop for heating the frying oil
  • 1 Kitchen Tongs for turning and removing the fish pieces
  • 1 Instant-Read Thermometer for checking that the fish reaches 145°F
  • 1 Wire Cooling Rack for draining the fried fish
  • 1 Baking Sheet to sit beneath the draining rack

Ingredients

Beer Batter

  • 1 egg
  • 1 cup Beer warm and stale
  • 1 ⅛ teaspoons baking powder
  • 1 cup flour
  • 2 teaspoons salt
  • ¾ teaspoon pepper
  • 1 teaspoon garlic

Fish and Frying

  • fish fillets cut into desired-size pieces
  • vegetable oil enough for a 2-inch depth

Instructions

Mix the Beer Batter

  • Whisk together the egg, warm stale beer, baking powder, flour, salt, pepper, and garlic. Adjust the batter ingredients as needed so the mixture is neither too thick nor too thin.
    1 egg, 1 cup Beer, 1 1/8 teaspoons baking powder, 1 cup flour, 2 teaspoons salt, 3/4 teaspoon pepper, 1 teaspoon garlic

Prepare the Fish

  • Pat the fish fillets dry and cut them into the desired-size pieces.
    fish fillets

Fry and Drain the Fish

  • Heat enough vegetable oil to make a 2-inch depth in a deep heavy pot.
    vegetable oil
  • Dip each fish piece in the batter and carefully lower it into the hot oil. Fry briefly, turning as needed, until the fish reaches 145°F in the thickest part. Work in batches without crowding the pot.
  • Transfer each finished piece to a wire rack set over a baking sheet and let the excess oil drain.

Notes

Keep the area around the hot oil dry, lower coated pieces carefully rather than dropping them, and cook fish to 145°F in the thickest part.

Nutrition

Serving: 1fried fish portion | Calories: 339kcal | Carbohydrates: 27g | Protein: 28g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Cholesterol: 103mg | Sodium: 1362mg | Potassium: 418mg | Fiber: 1g | Vitamin A: 70IU | Calcium: 95mg | Iron: 3mg