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Recipe by Naomi Nachman

Beer-Battered Fish

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Beer-Battered Fish
Beer-Battered Fish
Parve Parve
Medium Medium
4 Servings
Allergens

Contains

- Gluten - Wheat - Egg
1 Hour
Diets
- Pescatarian

Watch the video! Keep the kids away from the beer – until you make this recipe for them. With this perfectly crispy fish, everyone will be itching to dig in. It’ll be the CRUNCH heard ’round the table! 

Ingredients

Main ingredients

  • 1 and 1/2 cups flour

  • 1 teaspoon salt

  • 1/4 teaspoon freshly ground Gefen Black Pepper

  • 4 large eggs

  • 1 (12-oz.) bottle of beer, room temperature

  • canola oil

  • 1 and 1/2 pounds flounder

Tartar sauce

Directions

Make the Batter

1.

Sift one cup of flour into a bowl. Add salt and pepper and whisk in the eggs. 

2.

Slowly add the beer, whisking after each addition. 

3.

Allow the batter to sit at room temperature for 30 minutes.

Fry

1.

Heat three inches of oil in a large pot, skillet or deep fryer to 360–375 degrees Fahrenheit.

2.

Dredge fish in the remaining flour, shaking off excess. Then coat the fish in the batter.

3.

Add fish to oil and fry until golden brown, about three to four minutes.

Recipe tags

fish fish fillets flounder naomi nachman tartar tarter The Aussie Gourmet
Beer-Battered Fish

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