One of my favorite ways to eat fresh fish. Having a lite batter is key. Use your favorite fish, we like northern pike. The kids love it!
Prep time: 15 minutes
Cook time: 20 minutes
- 2 lb fish fillets
-2 3/4 cup flour (1 cup for dredging)
-2 cups beer
-1 tsp seasoning salt (I use Alpine Touch)
-1/4 tsp ground pepper
-1/4 tsp ground red pepper for heat
-Vegetable oil for frying
Instructions -Pat fish dry using a paper towel and season each cod fillet with Alpine Touch and pepper.
-Open the beer and let it sit for about 15 minutes so that all the foam evaporates
-Combine 1 3/4 cups flour and beer with a whisk.
-On medium high heat 1 1/2 inches of vegetable oil in a large skillet
-Dredge fillets in the remaining flour then into the beer mixture
-When oil is ready add fillets
-Flip each fillet when they start to turn golden brown
-Wen the fillets are fully cooked, transfer to a dish lined with paper towels to absorb any excess oil
-Great served with coleslaw and french fries
*Note: A great dipping sauce (or fry sauce) is mayo and ketchup combined until it's a light pink color