Different beer profiles lead to different flavors in beer battered fish. A pilsner will generally leave a slight flavor, while lagers, porters, and bocks will provide other flavors. So it’s important to try out a variety of brews in you beer batter. Fish is healthy, beer is healthy, so fish AND beer should be very healthy right…
Here’s what you’ll need:
- 1 gallon vegetable, canola, or safflower oil
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 tsp Smokey paprika
- Dash Old Bay Seasoning
- 1 12oz bottle of Sam Adams Boston Lager
- 1½ pounds cod, cut into 1-ounce strips
- Cornstarch, for dredging
- Malt vinegar, for serving
In a bowl, whisk together the flour, baking powder, salt, paprika, and Old Bay seasoning. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. Refrigerating the batter allows it time to thicken, and a thickened batter adheres to the fish much better. A bit of time makes a better batter. You can make the batter up to an hour ahead of time.
Now, when you’re ready to cut fish, cut the fish into one in strips, lightly dredge fish strips in cornstarch. Working in small batches, dip the fish into the batter and immerse in the hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on a wire rack set over a baking sheet. Keep the fried fish in the warmed oven (about 200 degrees) while you cook the remaining batches. Serve with malt vinegar and chips.