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Beer Battered Fish

Beer Battered Fish
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★★★★★

5 from 4 reviews

This classic is remade without added salt, but with great flavor.

SODIUM COUNT: 97.7 mg per serving; 390.6 mg in the whole batch

Ingredients

Scale

For the Batter

  • 2 large eggs
  • 2 Tbsp butter (melted)
  • 3/4 cup flat beer ((I prefer ale))
  • fresh ground black pepper
  • 1 cup all-purpose flour

For Frying

  • oil (for frying (peanut oil works great because of its high smoke point))
  • 1 lb white fish ((such as cod))

Instructions

For the Batter

  1. Separate the eggs. Place the yolks in a medium bowl and place the whites in a small bowl in the refrigerator. You will use the egg whites later. 
  2. Whisk the melted butter into the egg yolks. Once combined, whisk in the beer and black pepper. Stir in the flour. Do not over mix. Put the batter in the refrigerator for 3-12 hours.

To Fry

  1. Fill a large pot with oil so that the oil is about 3” deep. Heat the oil to 375°F.*
  2. While the oil is heating, beat the egg whites until soft peaks form. Fold the egg whites into the batter.
  3. Cut the fish into strips and pat dry with paper towels. Dip the fish into the batter and immediately place into the fryer. Fry the fish for 2-3 minutes per side.
  4. Serve the fish with lemon wedges and malt vinegar.

Notes

*If you are baking fries to go with the fish, you will probably want to get them in the oven before you start heating the oil.  Once the fish is frying, it gets done very quickly.

The nutritional information below was calculated based on an assumption that the fish will absorb a total of 2 ounces of oil.

NUTRITIONAL INFORMATION Yield: 4 servings
Sodium: 97.7 mg, Calories: 437.0, Total Fat: 23.5 g, Saturated Fat: 11.6 g, Cholesterol: 169.8 mg, Carbohydrates: 25.7 g, Fiber: 0.9 g, Sugar: 0.3 g, Protein: 26.8 g.

Find it online: https://www.sodiumoptional.com/beer-battered-fish/