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beer battered fish

Beer Battered Fish

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By Andrea Buckett

There’s nothing that compares to a crispy beer battered piece of Canadian white fish. This is a dish that I crave and while it requires a few tricks to make it crunchy, it’s easy to pull off at home. The beer that works best is a light lager and any great Canadian one will do the trick. To get beautifully cooked fish with a crunchy exterior requires a couple of tips. First, use a combination of wheat flour and corn starch to help create a sturdier, crispier batter. Secondly, Canadian canola oil heated to the correct temperature 375°F (190°C) allows the fish to cook perfectly while the batter takes on a gorgeous golden-brown exterior. Finally, eat it straight away, you won’t want to wait anyway.

beer battered fish

Beer Battered Fish

There’s nothing that compares to a crispy beer battered piece of white fish.
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Course: Main Course
Preparation: Deep Frying
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 6 servings
Author: Andrea Buckett

Ingredients

For the fish:
  • 4 (6 oz) pieces of boneless, skinless white fish (cod, haddock, etc…)
  • 1 tsp salt
  • 2 Tbsp cornstarch
For the batter:
  • 1 cup all purpose flour
  • 1 1/2 Tbsp baking powder
  • 3 Tbsp cornstarch
  • 1 – 1 1/4 cups lager-style beer
  • 8 cups canola oil for frying
Imperial – Metric

Instructions

  • Cut each piece of fish in half lengthwise, creating long finger like pieces. Season with salt and dredge in cornstarch. Keep chilled in the fridge while you heat the oil and prepare the batter.
  • Add the oil to a large Dutch oven and place over medium-high heat. Using a thermometer, bring the temperature of the oil up to 375°F (190°C).
  • Mix all the ingredients for the batter together until you have a thick, pancake like batter.
  • Line a baking sheet with paper towels.
  • Remove the fish from the fridge and dredge a couple fingers in the batter and carefully lower them into the hot oil. Cook for 6-8 minutes, turning occasionally until the batter is golden brown. Remove the cooked fish to a paper towel lined baking sheet and season lightly with salt.
  • Serve immediately with your favourite tartar sauce and coleslaw.

Notes

Change up the flavour of your fish by seasoning it with different herbs and spices before you batter it. Chili powder, Italian seasoning or lemon-pepper, sprinkled on the fish before it hits the batter are all great options.
Nutrition Facts
Beer Battered Fish
Amount per Serving
Calories
806
% Daily Value*
Fat
 
65
g
100
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
18
g
Monounsaturated Fat
 
41
g
Cholesterol
 
57
mg
19
%
Sodium
 
776
mg
34
%
Potassium
 
367
mg
10
%
Carbohydrates
 
26
g
9
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
25
g
50
%
Calcium
 
194
mg
19
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
andrea buckett

Andrea Buckett

Chef and food expert, Andrea Buckett has been in the food business for over 20 years, her diversified career has run the gamut. Including culinary instructor, caterer, cooking school manager, recipe developer and food writer. Currently, on her platform Andrea Buckett Cooks, she inspires the appetites of Canadians and is regularly featured as a food expert on television, radio, in print and on the web. Andrea has been featured across Canada, on Breakfast Television, CTV News Channel, Global morning and on CTV Your Morning.

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