Beer Batter for Fish (You can substitute for the beer)

When I was very small, I remember the taste of fish was beer battered walleye and catfish.  That's the only fish I knew of for years until I was in elementary school and my Mom started to buy us fish sticks sometimes.  Before that however, the only fish I had for the first 7 or 8 years of my life was always fresh caught in the heartland of America.

After I was a teenager and into adulthood, I didn't really like the taste of Walleye anymore but to this day I still love catfish - as long as they aren't too large, where they've acquired that muddy taste.  I like grilled catfish best but a good beer batter recipe is nice to have on hand and this is a good one.  Light American beers work best if you don't know that you love a good, heavy beer flavor.  If you love a nice rich, heavier beer, then use whatever beer you have on hand; Guinness, etc.  You can also substitute seltzer water or even regular water for the beer.  If it has a lemon flavor to it that's ok but don't use a water that has sweeteners in it.

Beer-Battered Fish

1 1/2 c all-purpose flour
1/2 t garlic powder
1/2 t ground cumin
1/2 t salt
1/4 t freshly ground black pepper
1/4 t cayenne pepper
1 can beer

Combine the dry ingredients large bowl. Whisk in the beer.

Dip your fish fillets or pieces into the beer batter, letting excess batter drip back into bowl. Fry 3 to 4 minutes for average sized fillets - longer if you have large pieces of fish.  Done when golden brown and crispy on all sides. Drain on paper towels.  Season with salt.Print Friendly and PDF
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