Monday, February 22, 2010

Beer Battered Fish

Once again, the season of Lent is upon us, and many of us Mid-westerners tend to go out for fish on Friday nights. Up until now I had made plenty of broiled or baked fish, but had not tried making fried fish. I found this recipe for beer battered tilapia in a magazine and decided to give it a try since I had all the ingredients on hand. It turned out to be as good or better than any fish we've had at a restaurant! It is probably healthier too, since it is fried in olive oil. I'm sure most restaurants use cheaper, less good-for-you varieties in their big fryers. The batter turns crisp and golden brown, and very delicious. I used tilapia, which was excellent, but I also plan to try using cod and haddock. We liked the batter from this recipe so much that I think we might try making our own cheese curds with it as well! Enjoy!

Olive oil
3/4 cup all-purpose flour, divided
2/3 cup beer
1 egg, lightly beaten
1 1/2 teaspoons baking powder
4 tilapia or flounder fillets, about 5 ounces each (I thawed out tilapia fillets from a frozen package)
Freshly ground black pepper


  • Put enough oil in large skillet to fill about 1/2 inch deep. Heat over medium-high heat.
  • In a shallow dish, whisk together 1/2 cup of the flour, beer, egg, and baking powder. Place remaining 1/4 cup flour in a separate shallow dish.
  • Season both sides of fish fillets with salt and black pepper. Dredge fish in flour, turn to coat both sides and then shake off excess flour. Dunk fish in beer mixture and turn to coat both sides.
  • Add fish to hot oil and cook 2 to 3 minutes per side, until cooked through and opaque. Remove fish from oil. Place on a paper towel lined plate.

Yield: 4

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