Beer-Battered Fish


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Beer-Battered Fish


Classic pub-style batter creates a satisfyingly crisp coating for fried fish. In the pub, battered fish is usually deep-fried, but the method here uses far less oil, a boon for cottagers who have to take the leftover, bear-attracting oil home or to the local dump.


  • Serves: 6-8
  • Course: Lunch


  • 1½ cups (375 ml) all-purpose flour, divided
  • ¾ tsp (3 ml) baking soda
  • ½ tsp (2 ml) salt
  • 1 egg
  • 1 cup (250 ml) beer
  • 2 lbs (1 kg) fresh fish fillets (pickerel, whitefish, bass, perch, etc.)
  • Vegetable oil for frying


  1. In a large mixing bowl, combine 1 cup (250 ml) flour, baking soda, and salt. In a medium bowl, whisk egg until it starts to froth. Stir beer into egg.
  2. Whisk wet mixture into dry until smooth. Cover bowl and refrigerate for 1 hour.
  3. Cut larger fillets into serving-sized pieces. Pat dry with a paper towel. Place remaining flour in a shallow bowl.
  4. Heat ½ inch (1.5 cm) of oil in a large, heavy saucepan or Dutch oven over medium heat until a drop of batter browns in the oil in 45 seconds (about 375°F/190°C).
  5. Dip fillets one at a time in flour and then batter, letting excess batter drain. Fry in small batches, 2–3 minutes per side, or until golden brown and just cooked through.

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