I’ve been a fish eater for as long as I can remember. I love almost all kinds (except swordfish) and just about every preparation I can think of.
But what I’ve always REALLY loved is a good beer-battered fish, although I’ve never made it at home. When I saw some really beautiful-looking cod in the grocery store the other day, I decided to try making it at home, not having any idea if it was complicated or not.
News flash: its not complicated at all. I had everything that I needed already (thanks to my beer-aficionado husband), AND it was super fast to make. I used my air fryer to “cheat” on the chips, and used frozen steak fries in my air fryer. It assuaged any minor amount of guilt I felt about frying fish. It was just as good, if not better, than any fried fish I’ve had out at a restaurant. I can’t wait to turn the leftovers into a crazy- good fish sandwich for lunch today.
You can find a recipe for Creole Tartar Sauce here.
Beer Battered Fish and Chips
- 2 1/4 cups flour divided
- 1 T Old Bay seasoning
- 1 T salt
- 1 12 oz bottle of beer wheat or IPA would work well
- 1 1/2 lbs fresh cod cut into 5-6" lengths
- Canola oil for frying
- In a shallow bowl, whisk together the Old Bay seasoning and 3/4 cup of the flour
- In another shallow bowl, whisk together the salt and remaining flour. Slowly mix in the beer (batter will still have lumps).
- Heat oil to a depth of 3/4" in a skillet to approximately 350F.
- Coat the fish in the flour, shaking off the excess, then dip in the beer batter and add to hot oil.
- Cook the fish until golden brown, turning as necessary. Serve immediately./