Barley and Beer Battered Fish
It’s quick to prepare, and no deep fryer is required for absolutely perfect, pub-style fish.
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Servings: 8 fillets
Ingredients
- 1 1/2 cups whole barley flour
- 1 Tbsp no salt herb seasoning blend (such as No Salt Mrs. Dash)
- 2 tsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 12 oz bottle pale ale barley malt beer
- 2 lbs thawed or fresh, firm white fish fillets (cod, halibut, snapper)
- 1/2 cup whole barley flour, to coat fish fillets
- canola oil, for frying
Instructions
- In a medium-mixing bowl, blend barley flour, herb seasoning, baking powder, salt and pepper. Pour in beer and stir until well blended. Mixture will be a pancake batter consistency.
- Cut fish fillets into serving size pieces and pat dry with paper towel.
- In a heavy deep skillet over medium high, heat approximately 2 inches (10 cm) oil to 375°F (190°C) measuring with a candy thermometer.
- Coat fillets lightly on both sides with flour. With a pair of tongs, or a fork, dip fish in batter to coat, and shake off excess batter. Place up to 3 pieces in hot oil, leaving enough room around each fillet to cook evenly. Cook on one side until golden, about 7 minutes. Turn carefully and continue cooking until deep golden brown and crispy, about 5 minutes, or until a thermometer inserted into the centre of the fillet reads 160°F (70°C).
- Remove cooked fish to a paper towel-lined baking sheet and place in a warm oven until all fillets are cooked and ready to serve.
Nutrition Facts
Barley and Beer Battered Fish
Serving Size
1 Fillet
Amount per Serving
Calories
459
% Daily Value*
Fat
28
g
43
%
Saturated Fat
3.5
g
22
%
Cholesterol
36
mg
12
%
Sodium
842
mg
37
%
Potassium
312
mg
9
%
Carbohydrates
44
g
15
%
Fiber
5
g
21
%
Sugar
5
g
6
%
Protein
13
g
26
%
* Percent Daily Values are based on a 2000 calorie diet.