A family tradition during our summer vacation has been a Seafood Day! We spend the day preparing, cooking, and eating 6-7 seafood courses. The main course has always been Beer Battered Fish & Chips! We make them Gluten Free as my daughter has a Gluten sensitivity but it is equally good made with all purpose flour.
Over the years we’ve experimented with several different combinations of spices and landed on one we go to consistently. What started as just equal parts beer and flour evolved to the recipe you will find below!
Any time you are deep frying you need to take extra safety precautions as oil fires are real!
Ingredients:
- 3 whole fillets of white fish – preferably Cod or Haddock
- 1 cup all-purpose flour (for a gluten-free option, try Bob’s Red Mill All-purpose Gluten-Free Flour)
- 1 teaspoon Baking Powder
- 1 teaspoon Garlic Powder
- ½ teaspoon Paprika
- ½ teaspoon kosher salt
- 1 cup corn starch for dredging
- 250ml Beer – preferably a lager (for a gluten-free option, Whistler Brewing Co. Forager Gluten Free Lager works wonders)
- 3 L Vegetable or Canola oil, for frying
- Deep fryer or equivalent (ie cast iron or large pot with outside burner)
- Thermometer for oil
- Spider strainer for use in the hot oil (or Chinese fishing net if were a fan of Stephan Yan’s Cook with Yan Show) see photo below.
Instructions:
- Prep the Fish:
- Cut the fish fillets into equal-sized pieces, around 3-4 inches long. This ensures even cooking and makes for equal servings.
- Blend the Batter:
- In a large mixing bowl, whisk together the flour, baking powder, garlic powder, paprika, and kosher salt until well blended.
- Add the Beer:
- Gradually pour in the beer while whisking continuously until the batter achieves a smooth consistency akin to that of pancake batter.
- If the batter is too thick you can add a bit more beer (add by the tablespoon as you can always add more but you cannot remove it).
- Dredge in Corn Starch:
- Place the corn starch in a shallow dish. Dredge each piece of fish in the corn starch, shaking off any excess.
- Heat the Oil:
- Heat your oil to 350°F (180°C). Whether you’re using a deep fryer or a large pot with a few inches of oil, ensure you monitor the temperature closely with a thermometer for safety.
- Coat & Fry to Perfection:
- Working in batches to maintain the oil temperature, gently add the battered fish pieces to the hot oil.
- Dip the pieces one at a time into the batter mixture – ensuring that each piece is thoroughly coated.
- Fry for 3-4 minutes, or until the batter turns a golden brown and the fish is cooked through.
- Keep in mind to avoid overcrowding the pot, as it can lower the oil temperature and affect the crispiness.
- If you are cooking outdoors it helps to have a partner who can bring the fish inside so that you do not leave the oil unattended.
- Serve and Enjoy:
- Once fried to perfection, transfer the crispy beer-battered fish to a plate lined with paper towels to drain any excess oil.
- Given that you already have hot oil going – you can deep fry frozen French fries – just be careful to work in batches and cook according to the packaging.
- Serve hot, accompanied by your favorite dipping sauce or a squeeze of lemon for a burst of freshness.
- If not serving immediately – preheat your oven to 170F. Place a metal cooling rack on top of a baking sheet. As your fish is cooked – you can place it on the rack to keep it warm and crispy.
- If you have extra left over fish you can put it in a container in the fridge and reheat it in a 325F degree oven on a baking sheet the next day.
Safety Tips for Deep Frying:
- Never leave hot oil unattended on the stove.
- Use caution when working with hot oil to avoid splatters and burns.
- Keep a lid nearby to smother any potential oil fires, and never use water to extinguish an oil fire.
Bujold BBQ & Kitchen 
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