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Golden Delight Beer-Battered Fish

Enjoy the irresistible golden delight of tender, flaky white fish coated in a savory beer batter with a satisfying crunch in every bite. This simplified recipe uses a carefully selected flavorful beer and clear instructions for easy cooking.
4
27 min
TOTAL TIME
277
CALORIES
$3.16
PER SERVING
Golden Delight Beer-Battered Fish
Ingredients
10 INGREDIENTS
6 SERVINGS
Garlic Powder
1 1/2 tsp garlic powder
All-purpose Flour
1 cup all-purpose flour
Firm White Fish
2 lbs firm white fish
Egg
1 large egg
Paprika
1 1/2 tsp paprika
Seasoned Salt
2 tsp seasoned salt
Salt
1 tsp salt
Black Pepper
1/2 tsp black pepper
Vegetable Oil
vegetable oil
for frying
Flavorful Beer
1 1/2 cups flavorful beer
Directions
10 STEPS
15 min
PREP TIME
12 min
COOK TIME
27 min
TOTAL TIME
1
Cut the white fish into stick shapes, about 1 inch wide and 3 inches long, then pat dry with paper towels.
2
Season the fish sticks evenly with salt and black pepper.
3
In a large mixing bowl, whisk together the all-purpose flour, garlic powder, paprika, and seasoned salt.
4
Crack the large egg into the dry mixture and beat it lightly.
5
Gradually whisk in the flavorful beer until a smooth, lump-free batter forms.
6
Pour enough vegetable oil into a large, heavy-bottomed pot or deep fryer until it is about 2 to 3 inches deep.
7
Heat the oil to 375 degrees F.
8
Dip each fish stick into the batter, then carefully place it into the hot oil.
9
Fry the fish sticks for 3 to 4 minutes, or until they are golden brown.
10
Use a slotted spoon to remove the fried fish from the oil and let them drain on a wire rack. Enjoy while hot!
Health Info
Macros
18g
CARBS
5g
FAT
31g
PROTEIN
Allowed on these diets
LACTOSE FREE
Contains these allergens
EGGS
FISH
WHEAT
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Frequently Asked Questions
Why does my batter not stick to my fish?
How do I get a light and crispy batter?
What's the best type of fish to use for battered fish?
Why is my battered fish greasy or soggy?
Can I use a different liquid to mix the batter?
Can I bake battered fish instead of frying?
How do I avoid fishy flavor in my battered fish?
What's the best way to coat the fish in batter?
My fish cooks unevenly, what am I doing wrong?
What is double frying and how can it help my battered fish?