October 01, 2011

Beer Battered Fish

As a child some of my earliest memories are going fishing at the river.  By the time I was 2 years old I was holding my own fishing pole.  Over the years we camped and fished often and I only have to think about beer battered fish to taste it in my memory. 

As I got to be a teenager I lost interest in fishing and soon was married and off on a life of my own that rarely, if ever includes fishing.  As a matter of fact I think the last time I camped, fished and had beer batter fish I caught on my own was an extended family camping trip to Canada when I was pregnant with our third child.  Funny though, I can still taste the beer battered Walleye I had on that trip. 

About once a year I make beer battered fish for our family, although it's usually with fish I've 'caught' in the seafood aisle of my local grocery.  It's quick and easy to make and if you have beer already on hand, use what you have.  It's really good with a heavy, dark beer like Guinness but any beer will do.

Beer Battered Fish

1 cup flour
1 teaspoon salt
1 egg
1 cup heavy beer

Oil for frying
Fish fillets

In a bowl, sift the flour and salt. Add the egg and whisk to blend. Slowly add the beer while continuing to whisk until all the beer is added.

Heat the oil in the pan, about a third of the way up the side.

Wash the fish under cold water and roll in the flour to coat. Dip the fish pieces, one at a time into the batter and drop into the oil.  Cook for 3 to 4 minutes until golden brown. Remove and drain on a paper towel.  Serve immediately plain, or with vinegar and oil or tartar sauce.Print Friendly and PDF