How to Make the Best Beer-Battered Fish

Fried, battered cod is an English pub favorite.

This recipe produces fish-and-chips-style fried cod. Naturally, you'll want to serve it with fries, slaw, tartar sauce and malt vinegar.

Difficulty:

Easy

Instructions

Things You'll Need

• 2 lbs. frozen cod, thawed
• 1 c. all-purpose flour
• 1 1/2 tsp. salt
• 1 1/2 tsp. paprika
• 2 (12-ounce) cans cold beer
• 1/2 cup all-purpose flour, to dredge
• Peanut oil
• Deep fryer or heavy skillet

1. Sift together 1 cup of flour with the salt and paprika.

2. Stir in enough beer -- between one and two cans -- to make a batter; you want it to be barely thick enough to coat a spoon. Start by adding one can of beer and slowly add more until the batter is the right consistency. Set the batter aside.

3. Heat your deep-fryer or skillet of peanut oil to 375 degrees. You can use a candy or meat thermometer to check the temperature if you need to.

4. Cut the cod fillets diagonally into 2-inch wide strips and remove any pin bones from the fish.

5. Lightly coat the fish pieces in flour and shake off any excess; this will allow the batter to stick to the fish.

6. Dip the floured fish in the batter, let any excess drip off and fry the fillets two or three at a time until they're golden brown.

7. Drain on paper towels.

Tips & Warnings

• Peanut oil is best but any vegetable oil will do.